Eggnog Fudge

Ingredients

Ingredient notes & substitutions

Eggnog:

Use regular store-bought, non-alcoholic eggnog — as it boils with the sugar and butter, the flavor concentrates into a much stronger eggnog taste than you'd expect.

White chocolate chips:

Go with a real white chocolate baking chip rather than white candy melts for the smoothest, glossiest melt.

Marshmallow creme:

This is what gives the fudge its soft, melt-in-your-mouth texture without a candy thermometer; Jet-Puffed Marshmallow Creme (the 7 oz jar) is the classic choice.

Rum extract:

Adds that classic 'boozy' eggnog flavor without any actual alcohol; swap in vanilla extract if you'd rather keep it simple.

Ground nutmeg:

Freshly grated nutmeg gives the brightest flavor, but pre-ground works fine — just don't skip the extra sprinkle on top for that classic eggnog look.

Unsalted butter:

Unsalted lets you control the sweetness balance; if you only have salted on hand, just skip adding any extra salt elsewhere in the recipe.

Method

1. 1

   Line an 8x8-inch pan with parchment paper, leaving an overhang on two sides.

2. 2

   In a heavy saucepan over medium heat, combine the sugar, butter and eggnog. Stir until the butter melts and the sugar dissolves.

3. 3

   Bring to a gentle boil, stirring constantly, and let it boil for 4 to 5 minutes (soft-ball stage, about 234°F if using a thermometer).

   
4. 4

   Remove from the heat and immediately stir in the white chocolate chips until fully melted and smooth.

5. 5

   Quickly fold in the marshmallow creme, rum extract and nutmeg until the mixture is smooth and glossy.

6. 6

   Pour into the prepared pan and spread evenly. Sprinkle the top with extra nutmeg.

7. 7

   Let cool at room temperature, then refrigerate at least 2 hours until firm.

   
8. 8

   Lift out using the parchment and cut into small squares.

   

Variations to try

• Add a pinch of ground cinnamon along with the nutmeg for a warmer, spicier eggnog flavor
• Swap the rum extract for bourbon extract for a slightly different holiday twist
• Press crushed gingersnap cookies into the top before it sets for added crunch and spice
• Drizzle melted dark or semisweet chocolate over the top once set for a mocha-eggnog contrast

Storage & make-ahead

Store the fudge in an airtight container in the refrigerator for up to 2 weeks, layering pieces with parchment paper so they don't stick together. It also holds up well at room temperature for a few days if your kitchen is cool, which makes it easy to package for gifting. To freeze, wrap squares tightly in plastic wrap, place in a freezer-safe container, and freeze for up to 2 months — thaw in the fridge overnight before serving. Because it sets up firm, this fudge also travels well, making it a good one to make a few days ahead of a party or cookie exchange.

Frequently asked questions

Why is my fudge grainy instead of smooth?

Grainy fudge usually means the sugar mixture didn't cook long enough or the chocolate/marshmallow creme wasn't stirred in fast enough before it started to set — work quickly once you pull the pan off the heat and stir constantly.

Can I use homemade eggnog instead of store-bought?

Store-bought is recommended here because its consistency is predictable, but a thick homemade eggnog should work fine too — just avoid very thin or watery versions since the flavor needs to concentrate as it boils.

Do I need a candy thermometer for this recipe?

No — that's the beauty of this fudge. Boiling for 4 to 5 minutes with constant stirring gets you to soft-ball stage without needing to watch a thermometer, though you can use one if you want extra confidence.

How far ahead can I make this for a holiday party or gift?

You can make it up to 2 weeks ahead and keep it refrigerated, or freeze it up to 2 months in advance — just thaw in the fridge overnight and let it come to room temperature before serving or wrapping as gifts.