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Eggnog Fudge Recipe
This Eggnog Fudge Recipe gives you the creamiest, dreamiest holiday fudge—full of cozy eggnog flavor, warm spices, and melt-in-your-mouth white chocolate—perfect for Christmas candy trays, last-minute gifts, or a quiet treat with a cup of coffee.
A Cozy Holiday Treat You’ll Make Every Year
Eggnog fudge is exactly what it sounds like: all the classic flavors of a rich, creamy eggnog dessert folded into a simple homemade fudge. Think white chocolate fudge with nutmeg, vanilla, and a gentle eggnog flavor that tastes like Christmas morning in one little square.
I started making this holiday fudge years ago for my kids’ teachers, and now that I’m 50 with grown kids (and a couple of very opinionated grand-nibblings), it’s become the “must bring” treat for our family gathering. Someone always asks, “You made the eggnog fudge, right?” before they even say hello. That’s how you know a Christmas fudge recipe has earned its place.
What makes this one special?
- It uses real eggnog, not just flavoring.
- It’s an easy eggnog fudge that doesn’t need the oven.
- The texture is smooth and creamy, not grainy or dry.
- It tastes like a cross between vanilla eggnog fudge and rich eggnog candy.
And although this isn’t a “health food” by any stretch, using real dairy, real butter, and warm spices means you can skip the weird artificial flavors you sometimes get with store-bought Christmas candy. You also control the sweetness, the spices, and whether you add a hint of rum extract or keep it family-friendly.
If you’re looking for a festive fudge recipe that feels classic but just a little different from the usual chocolate-and-peanut-butter lineup, this winter fudge recipe belongs on your holiday dessert table.
Why You’ll Love This Eggnog Fudge Recipe
- No oven needed – This is a stovetop and fridge-only holiday fudge; your oven can stay busy with cookies.
- Ready to chill in about 20 minutes – The cooking part is quick; the fridge does the rest.
- Big, nostalgic eggnog flavor – Real eggnog plus nutmeg and vanilla give you that classic Christmas flavor.
- Perfect for gift boxes and cookie trays – The pale, creamy color looks beautiful next to darker Christmas candies.
- Simple ingredients – Sugar, butter, eggnog, white chocolate, marshmallow creme, and spices you probably already have.
- Beginner-friendly technique – You’ll cook the mixture to a specific temperature, but I’ll walk you through it step-by-step.
- Easy to customize – Turn it into spiced eggnog fudge, boozy eggnog fudge (for adults), or nutty fudge with one or two simple tweaks.
- Keeps well – This homemade fudge stays fresh in the fridge for over a week and freezes nicely, making it great for planning ahead.
Ingredients for Creamy Eggnog Fudge
Here’s everything you’ll need to make this creamy eggnog fudge recipe at home. I’ll share a few notes and substitutions as we go so you can adjust to your pantry and your taste.
Dry & Sweet Ingredients
-
2 cups (400 g) granulated sugar
Plain white sugar works best here; it keeps the fudge smooth and gives that classic candy texture. -
1/4 teaspoon fine sea salt
Just a bit of salt balances the sweetness and brings out the eggnog flavor.
Dairy & Fats
-
1/2 cup (1 stick / 113 g) unsalted butter, cut into pieces
Unsalted butter lets you control the salt. If you use salted butter, reduce the added salt to a pinch. -
3/4 cup (180 ml) store-bought eggnog, well-shaken
Use full-fat, classic eggnog for the richest flavor. Low-fat can make the fudge a little thinner and less creamy. -
1 jar (7 oz / about 200 g) marshmallow creme (also labeled marshmallow fluff)
This helps create a smooth, stable fudge that doesn’t crystallize. Jet-Puffed and store brands both work.
Chocolate & Flavor
-
12 oz (about 2 cups / 340 g) white chocolate chips or chopped white chocolate
Use a good-quality brand; white chocolate is the main flavor here. Ghirardelli, Guittard, or Nestlé chips all perform well. -
1 1/2 teaspoons pure vanilla extract
Vanilla rounds everything out and adds warmth to the eggnog dessert flavor. -
1 teaspoon ground nutmeg, plus more for sprinkling on top
Nutmeg is the signature eggnog spice. Freshly grated nutmeg has amazing aroma, but pre-ground works fine. -
1/4 teaspoon ground cinnamon (optional)
Adds a gentle warmth and makes this feel like a spiced eggnog fudge. -
1/4–1/2 teaspoon rum extract (optional, but wonderful)
Gives that “holiday eggnog” note without making it boozy. Use real rum extract, not regular rum, for the strongest flavor in small amounts.
Optional Mix-Ins & Toppings
-
1/2 cup finely chopped toasted pecans or walnuts (optional)
For a bit of crunch and a nutty accent—great for nut lovers. -
Extra pinch of nutmeg or cinnamon for dusting the top
Makes the fudge look as if it’s been sprinkled like a real mug of eggnog.
Pan Prep
You’ll also need:
- 8×8-inch (20×20 cm) square baking pan
- Parchment paper or aluminum foil
- Cooking spray or a little softened butter for greasing
Lining the pan makes it so much easier to lift the eggnog fudge out and slice it into pretty squares.
Step-by-Step Directions
You know what? Homemade fudge sounds fussy, but once you’ve done it once, it feels almost silly how easy it is. Let me walk you through the process.
-
Prepare your pan.
Lightly grease an 8×8-inch pan with butter or cooking spray. Line it with parchment paper, leaving some overhang on two sides like little handles. This will help you lift the set fudge out later. Lightly grease the parchment as well. -
Measure and set up your ingredients.
Before you turn on the stove, have everything measured and ready—white chocolate, marshmallow creme, vanilla, spices, and any nuts. Once the sugar mixture reaches temperature, you’ll need to work fairly quickly. -
Combine sugar, butter, and eggnog.
In a medium, heavy-bottomed saucepan (I like a 3-quart pot), add the sugar, butter, salt, and eggnog. Stir gently over medium heat until the butter is melted and the mixture looks smooth. -
Bring to a boil and cook to temperature.
Turn the heat up to medium-high. Stir constantly as the mixture comes to a full boil—big bubbles across the surface. Attach a candy thermometer to the side of the pan, making sure the tip is in the liquid but not touching the bottom. Cook, stirring often, until the mixture reaches 234–238°F (112–114°C), the “soft-ball” stage. This usually takes 5–8 minutes from a full boil.- No thermometer? You can still manage: drop a small spoonful of the hot mixture into a cup of very cold water. If you can pinch it into a soft ball that holds its shape but squishes easily between your fingers, it’s ready.
-
Remove from heat and add flavor base.
Once it hits temperature, immediately remove the pan from the heat. Stir in the nutmeg, cinnamon (if using), vanilla extract, and rum extract (if using). The kitchen should already smell like a holiday candle. -
Stir in white chocolate and marshmallow creme.
Add the white chocolate chips and marshmallow creme to the hot mixture. Stir, stir, stir—use a sturdy spatula or wooden spoon. Keep going until the chocolate is fully melted and the fudge is thick, glossy, and uniform. There should be no visible streaks.- If the chocolate seems slow to melt, keep stirring; the residual heat usually does the job. Try not to put it back on the burner, or you risk scorching.
-
Fold in nuts, if using.
If you’re using chopped pecans or walnuts, gently fold them in now so they’re evenly distributed in the creamy eggnog fudge. -
Pour and smooth.
Quickly pour the mixture into your prepared pan. Use your spatula to spread it into an even layer, pressing gently into the corners and smoothing the top. -
Add a finishing touch.
While the fudge is still warm, sprinkle a light dusting of nutmeg (and/or cinnamon) over the top. Don’t go overboard—a little creates that “eggnog in a mug” look. -
Cool, then chill.
Let the fudge cool at room temperature for about 30–45 minutes. Then transfer the pan to the refrigerator and chill until firm, at least 2 hours. Overnight is totally fine and makes slicing easier. -
Cut into squares.
Use the parchment overhang to lift the eggnog fudge slab out of the pan. Place it on a cutting board and use a large sharp knife to cut into 1-inch squares (or bigger, if your people like a generous piece of Christmas candy). Wipe the knife between cuts for cleaner edges.
Now you’ve got a beautiful tray of homemade fudge that tastes like vanilla eggnog fudge crossed with white chocolate heaven.
Servings & Timing
- Yield: About 36 small squares (more if you cut tiny bites for a large dessert tray)
- Prep Time: 15 minutes (measuring, lining the pan, and mixing)
- Cook Time: 10–15 minutes on the stove
- Chill Time: At least 2 hours
- Total Time: Around 2 1/2 hours, mostly hands-off while it chills
This makes enough for a family gathering, a couple of gift tins, or a very generous “I’m keeping this for myself” stash.
Easy Variations and Fun Twists
Once you make this once, you’ll start thinking up your own twists. Here are a few to get you started:
- Spiced Eggnog Fudge: Add 1/4 teaspoon ground cloves and increase the cinnamon to 1/2 teaspoon for a warmer, more “spiced” holiday fudge.
- Boozy-Style Eggnog Fudge: Use the full 1/2 teaspoon rum extract and add 1/4 teaspoon brandy extract for a grown-up flavor (still kid-safe, since it’s extract).
- Nutty Eggnog Crunch: Stir in 1/2 cup chopped toasted pecans or walnuts and press a few extra pieces on top before chilling.
- Cranberry Eggnog Fudge: Fold in 1/3 cup finely chopped dried cranberries for a sweet-tart contrast and pretty red flecks.
- Gingerbread Eggnog Fudge: Add 1/2 teaspoon ground ginger plus a tablespoon of crushed gingersnap cookies sprinkled over the top before chilling.
- Extra-Vanilla Eggnog Fudge: Use 2 teaspoons vanilla and cut the nutmeg back to 3/4 teaspoon for a softer, milder flavor.
You can easily mix and match some of these ideas—ginger plus cranberries, for example, makes this winter fudge recipe feel like something from a bakery display.
How to Store, Freeze, and Make Ahead
One of my favorite things about homemade fudge is how well it keeps. It’s like it was designed for busy holiday schedules.
Room Temperature (Short Term)
- Keep squares in an airtight container at cool room temperature for up to 2 days.
- If your kitchen runs warm or you have the heat blasting, I’d suggest the fridge instead so the fudge doesn’t get too soft.
Refrigerator Storage
- Store in a covered container, with layers separated by wax paper or parchment.
- Keeps well for 7–10 days.
- The flavor often improves after the first day as the eggnog and spices mellow and blend.
Freezer Storage
- Cut the eggnog fudge into squares and place in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container (with parchment between layers).
- Freeze for up to 2 months.
- For best flavor, squeeze as much air as you can out of the bag.
Thawing & Serving
- Thaw in the refrigerator overnight or for several hours.
- You can serve it chilled or let it sit at room temperature for 15–20 minutes so it softens slightly. Chilled fudge has a firmer bite; room temp fudge is extra creamy.
Make-Ahead Tips
- This is a great make-ahead Christmas fudge recipe. I often make a batch a week before a big gathering and keep it in the fridge.
- If you’re doing a lot of holiday baking, you can make two or three different homemade fudge flavors, freeze them, and then pull out a little variety tray when guests pop in.
Notes from My Kitchen
- Use a heavy-bottomed pan. Thin pots can scorch the sugar and eggnog mixture. If that happens, you’ll get tiny brown flecks and a slightly burnt taste. A decent saucepan makes a big difference for fudge.
- Don’t skip the soft-ball temperature cue. Cooking the mixture to 234–238°F is what helps your eggnog dessert set firmly while staying creamy. If you stop too early, it’ll be soft and sticky; too high, and it gets dry or crumbly.
- Stir, but not wildly. Stir often while cooking, but don’t whip in a ton of air. Gentle, steady stirring helps prevent the sugar from burning on the bottom.
- Measure your white chocolate by weight if you can. White chocolate chips can vary in size. A kitchen scale gives you more consistent results—12 oz is the sweet spot for this texture.
- Taste your eggnog first. Some brands are very sweet and heavily spiced, others are mild. If yours is extra sweet, you might like adding a pinch more salt or a little extra nutmeg to balance.
- Clean-up trick: Fill your fudge pot with hot water and let it sit for 10–15 minutes. The sugar residue will melt right off, making washing up much easier.
Honestly, after you make this once, any nervousness about candy recipes tends to vanish. It becomes a simple little ritual—stir, boil, stir in chocolate, chill, and enjoy.
Eggnog Fudge Recipe FAQs
Can I make eggnog fudge without a candy thermometer?
Yes. Use the cold-water test: drop a bit of the hot mixture into very cold water. If it forms a soft ball that flattens when pressed, it’s at the right stage. A thermometer just makes it easier and more consistent.
My fudge turned out grainy—what happened?
Grainy fudge usually means the sugar crystallized. Stir gently while cooking, avoid scraping any crystallized sugar from the sides of the pan into the mixture, and be sure the sugar is fully dissolved before it boils.
Can I use homemade eggnog?
You can, as long as it’s well-cooked and thick, but store-bought eggnog tends to be more consistent. If your homemade eggnog is very rich or very thin, the texture of the fudge might change slightly.
Can I use evaporated milk instead of eggnog?
For this specific eggnog fudge recipe, eggnog is what gives you that classic flavor. Evaporated milk will make a nice vanilla fudge, but it won’t really taste like eggnog fudge.
Do I have to use marshmallow creme?
Marshmallow creme helps with smooth texture and stability. You can make old-fashioned fudge without it, but this particular recipe is designed with marshmallow creme in mind, so I don’t recommend skipping it.
What kind of white chocolate is best?
Use real white chocolate made with cocoa butter if you can find it. Many baking chips are fine, but higher-quality brands melt more smoothly and give richer flavor for this creamy eggnog fudge.
Can I double the recipe?
Yes, but use a larger, heavy pot and watch the cooking time—the mixture may need a minute or two longer to reach soft-ball stage. Pour into a 9×13-inch pan for thinner pieces or a slightly smaller pan for thicker ones.
Why did my fudge not set?
Most of the time, this means the mixture didn’t quite reach the correct temperature. You can sometimes rescue it by gently reheating, adding a splash of eggnog, and cooking it a bit longer to the proper stage, then resetting it in the pan.
Final Thoughts
This Eggnog Fudge Recipe has become one of those “if I don’t make it, people complain” traditions in my family, and there’s a special kind of joy in that. It’s creamy, festive, and just different enough from the usual chocolate fudge to feel exciting on a holiday dessert tray.
If you try this holiday fudge, I’d love to hear how it turned out—did you stick with classic nutmeg, or play around with spices and nuts? Leave a comment, share your tweaks, and then maybe peek at other Christmas candy or white chocolate fudge ideas to build your own little homemade fudge collection for the season.
Eggnog Fudge
Ingredients
- 2 cups granulated sugar (400 g) plain white sugar works best for a smooth texture
- 1/4 teaspoon fine sea salt balances the sweetness
- 1/2 cup unsalted butter (1 stick / 113 g), cut into pieces
- 3/4 cup eggnog (180 ml) store-bought, full-fat, well-shaken
- 12 oz white chocolate chips or chopped white chocolate (about 2 cups / 340 g), good-quality brand
- 7 oz marshmallow creme (about 200 g), also called marshmallow fluff
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon ground nutmeg plus more for sprinkling on top
- 1/4 teaspoon ground cinnamon optional, for gentle warmth
- 1/4–1/2 teaspoon rum extract optional, for classic eggnog flavor (not alcoholic)
- 1/2 cup finely chopped toasted pecans or walnuts optional, for crunch
- extra ground nutmeg or cinnamon for sprinkling on top
- 1 8x8-inch (20x20 cm) square baking pan for setting the fudge
- parchment paper or aluminum foil for lining the pan
- cooking spray or softened butter for greasing the pan and parchment
- candy thermometer optional but recommended
Instructions
- Lightly grease an 8x8-inch (20x20 cm) square baking pan with butter or cooking spray. Line it with parchment paper or foil, leaving overhang on two sides to act as handles. Lightly grease the parchment or foil as well.1 8x8-inch (20x20 cm) square baking pan, parchment paper or aluminum foil, cooking spray or softened butter
- Measure out all ingredients—white chocolate, marshmallow creme, vanilla, spices, rum extract if using, and nuts if using—and keep them close to the stove. Once the sugar mixture reaches temperature, you’ll need to work quickly.12 oz white chocolate chips or chopped white chocolate, 7 oz marshmallow creme, 1 1/2 teaspoons pure vanilla extract, 1 teaspoon ground nutmeg, 1/4 teaspoon ground cinnamon, 1/4–1/2 teaspoon rum extract, 1/2 cup finely chopped toasted pecans or walnuts
- In a medium, heavy-bottomed saucepan (about 3-quart), add the granulated sugar, unsalted butter, fine sea salt, and eggnog. Stir gently over medium heat until the butter is melted and the mixture looks smooth.2 cups granulated sugar, 1/4 teaspoon fine sea salt, 1/2 cup unsalted butter, 3/4 cup eggnog
- Increase the heat to medium-high. Stir constantly as the mixture comes to a full boil with large bubbles across the surface. Attach a candy thermometer to the side of the pan, making sure the tip is in the liquid but not touching the bottom. Continue cooking, stirring often, until the mixture reaches 234–238°F (112–114°C), the soft-ball stage, 5–8 minutes after it begins boiling. If you don’t have a thermometer, drop a small spoonful into very cold water; if you can form it into a soft ball that holds its shape but squishes easily, it’s ready.candy thermometer
- Immediately remove the pan from the heat. Stir in the ground nutmeg, ground cinnamon (if using), vanilla extract, and rum extract (if using) until well combined.1 1/2 teaspoons pure vanilla extract, 1 teaspoon ground nutmeg, 1/4 teaspoon ground cinnamon, 1/4–1/2 teaspoon rum extract
- Add the white chocolate chips or chopped white chocolate and the marshmallow creme to the hot mixture. Stir vigorously with a sturdy spatula or wooden spoon until the chocolate is fully melted and the fudge is thick, glossy, and uniform with no streaks. Use the residual heat rather than returning the pan to the burner, to avoid scorching.12 oz white chocolate chips or chopped white chocolate, 7 oz marshmallow creme
- If using chopped toasted pecans or walnuts, gently fold them into the fudge mixture until evenly distributed.1/2 cup finely chopped toasted pecans or walnuts
- Quickly pour the hot fudge mixture into the prepared pan. Use a spatula to spread it into an even layer, pressing it gently into the corners and smoothing the top.1 8x8-inch (20x20 cm) square baking pan
- While the fudge is still warm, lightly sprinkle extra ground nutmeg and/or cinnamon over the top to mimic a mug of eggnog. Use a light hand so it doesn’t overpower the flavor.extra ground nutmeg or cinnamon
- Let the fudge cool at room temperature for 30–45 minutes. Transfer the pan to the refrigerator and chill until firm, at least 2 hours or overnight for easiest slicing.
- Use the parchment or foil overhang to lift the fudge from the pan onto a cutting board. With a large, sharp knife, cut into about 1-inch squares, wiping the knife between cuts for clean edges. Serve chilled or at cool room temperature.
Notes
Tips: Use a heavy-bottomed saucepan to prevent scorching, and cook to 234–238°F (soft-ball stage) for fudge that sets yet stays creamy. Stir often but gently to avoid crystallization. If your eggnog is very sweet, you may like a pinch more salt or nutmeg to balance. To simplify cleanup, soak the pot in hot water so the sugar dissolves easily.
