Creamy Dreamy Eggnog Fudge Recipe

Remember those magical holiday seasons, filled with twinkling lights, festive carols, and the irresistible scent of something delicious baking in the kitchen? For me, a big part of that nostalgia always includes something sweet and decadent. And if you’re anything like me, you probably have a soft spot for eggnog during this time of year! But what if I told you that you could capture all that cozy, comforting flavor of eggnog in a super easy, incredibly quick, and utterly unforgettable fudge? This Eggnog Fudge recipe is about to become your new go-to for holiday cheer, making memories that taste as good as they feel. It’s so simple, even if you’re a beginner in the kitchen, you’ll feel like a seasoned candy maker!

Why You’ll Love Eggnog Fudge

This isn’t just another fudge recipe; it’s a little square of pure joy! Here’s why you’ll be adding it to your favorites list faster than you can say “Happy Holidays”:

• Fast: From stove to pan in a flash, this recipe won’t keep you waiting long to indulge.
• Easy: No complicated steps, just simple stirring and a little patience. Perfect for busy holiday schedules!
• Giftable: Wrap up these delightful squares in a pretty box, and you’ve got a homemade gift that everyone will adore.
• Crowd-pleasing: The rich, spiced flavor of eggnog is universally loved, making this fudge a hit at any gathering.

Ingredients

Gather your ingredients, my friend! You’ll find that most of these are kitchen staples, ready to transform into something truly special.

• ½ cup unsalted butter: The foundation of all good fudge! Unsalted gives you control over the flavor.
• ¾ cup eggnog: The star of our show! Use your favorite brand, or even homemade if you’re feeling extra festive.
• 2 cups granulated sugar: Provides the sweetness and helps create that perfect fudge texture.
• 12 ounces white baker’s chocolate, not chocolate chips: This is key! Baker’s chocolate melts smoother and integrates better than chips, giving you that silky finish.
• 2 cups marshmallow crème: Our secret weapon for creamy, dreamy fudge that sets beautifully without being grainy. If you’re feeling adventurous, you could even try making your homemade marshmallow fluff for an extra touch of deliciousness!
• 2 teaspoons vanilla extract: A classic flavor enhancer that complements the eggnog perfectly.
• 1 teaspoon nutmeg, divided: This warm spice is essential for that signature eggnog taste.

How to Make Eggnog Fudge

Ready to get cooking? Follow these simple steps, and you’ll have a batch of incredible eggnog fudge in no time!

1. First things first, let’s get our pan ready. Grab an 8×8-inch baking dish and line it with parchment paper. Make sure to leave a little overhang on the sides – those will be your “handles” later to lift the fudge out easily! Then, give that parchment paper a light spray with cooking spray. This tiny step makes a world of difference for easy removal.
2. Now, for the magic! In a heavy-bottomed saucepan (this is important for even heating!), combine your butter, eggnog, and granulated sugar. Bring this mixture to a boil over medium heat, then reduce the heat slightly to medium-high. You’ll need to stir constantly at this stage. We’re looking for that perfect candy temperature of 234°F (112°C) on a candy thermometer. Don’t worry if you don’t have one; it usually takes about 10 minutes of constant stirring from the boil. Keep stirring, friend, you’re doing great!
3. Once your mixture hits that magical temperature, immediately take the saucepan off the heat. Quickly stir in your white baker’s chocolate until it’s completely melted and smooth. The residual heat from the sugar mixture will do all the work here!
4. Next, it’s time for the marshmallow crème. Stir it into the chocolate mixture until everything is thoroughly combined and looks wonderfully smooth and uniform. This is where the fudge gets its incredible melt-in-your-mouth texture.
5. Stir in the vanilla extract and ½ teaspoon of that lovely nutmeg. Take a moment to breathe in that amazing aroma! Remember to hold back the other ½ teaspoon of nutmeg—that’s for our fancy topping.
6. Pour that luscious fudge mixture evenly into your prepared baking dish. Spread it out with a spatula so it’s nice and smooth. Now, sprinkle the remaining ½ teaspoon of nutmeg over the top. It adds a beautiful touch and extra festive flavor.
7. The hardest part: waiting! Pop your dish into the refrigerator for at least 4 hours. This chilling time is crucial for the fudge to firm up properly so you can cut it into perfect squares. I know it’s tough, but trust me, it’s worth it!

Substitutions & Additions

Part of the fun of cooking is making a recipe your own! Here are a few ideas to customize your Eggnog Fudge:

• Spices: While nutmeg is classic, a pinch of cinnamon, allspice, or even a tiny dash of clove can add more depth to your eggnog flavor.
• Boozy Boost: For an adult-friendly treat, add a tablespoon of rum extract or even a splash of actual rum or brandy with the vanilla extract.
• Nutty Crunch: Stir in ½ cup of finely chopped pecans or walnuts with the marshmallow crème for a delightful texture contrast.
• White Chocolate Swap: If you’re not a fan of white chocolate, you could try using milk chocolate or semi-sweet chocolate, though the color and exact flavor profile will change. For another delightful fudge adventure, you might even like our easy Meyer Lemon Fudge, which offers a bright, zesty twist!
• Decorative Toppings: After sprinkling the nutmeg, you could add a sprinkle of festive sprinkles, a light dusting of powdered sugar, or even a few candied pecans.

Tips for Success

Making fudge doesn’t have to be intimidating! Here are my personal tips to ensure your eggnog fudge turns out perfectly every time:

• Invest in a Candy Thermometer: Seriously, this is your best friend for fudge. Hitting the exact temperature (234°F) is critical for perfect texture. Too low, and it won’t set; too high, and it can be crumbly. If you don’t have one, the “cold water test” can work in a pinch: drop a small amount of the boiling mixture into cold water; it should form a soft ball.
• Stir, Stir, Stir: Don’t abandon your saucepan! Constant stirring prevents scorching and ensures even cooking, especially during the boiling stage.
• Use Baker’s Chocolate: As mentioned, chocolate chips contain stabilizers that prevent them from melting as smoothly as baker’s chocolate. For the creamiest fudge, stick with solid blocks of baker’s chocolate.
• Don’t Overbeat After Removing from Heat: Once you take it off the heat and add the chocolate and marshmallow, stir just until combined. Over-stirring can introduce air and lead to a grainy texture.
• Patience is a Virtue: The chilling time is non-negotiable. Resist the urge to cut it too soon, or you’ll end up with a sticky mess.
• Prep Ahead: This fudge holds up beautifully, making it perfect for preparing a day or two before an event. Just keep it chilled! For more delightful no-bake ideas, check out our collection of no-bake desserts.

How to Store Eggnog Fudge

Proper storage ensures your delicious fudge stays fresh and delightful for as long as possible:

• Room Temperature: You can store Eggnog Fudge in an airtight container at room temperature for up to 1 week. Just make sure your kitchen isn’t too warm, as fudge can get soft.
• Refrigerator: For longer storage and a firmer texture, keep the fudge in an airtight container in the refrigerator for up to 2-3 weeks. Let it sit out for 10-15 minutes before serving for the best texture.
• Freezer: Yes, you can freeze fudge! Wrap individual pieces or blocks tightly in plastic wrap, then place them in a freezer-safe bag or container. It will keep well for up to 3 months. Thaw in the refrigerator overnight or at room temperature for a few hours before serving.

FAQs

Q: Can I use low-fat eggnog?

A: I always recommend using full-fat eggnog for the best flavor and creamiest texture in this fudge. Low-fat versions might affect how the fudge sets up.

Q: What if my fudge doesn’t set?

A: The most common reason for fudge not setting is not reaching the correct temperature during the boiling stage. Double-check your candy thermometer, ensure you stirred consistently, and give it ample time to chill in the refrigerator.

Q: Can I make this fudge in a larger batch?

A: While you can double the recipe, I’d advise making two separate batches if you’re new to fudge making. Larger quantities can be harder to bring to the correct temperature evenly in a standard saucepan, increasing the risk of it not setting correctly.

Q: Can I skip the parchment paper?

A: While you could grease and flour the pan, parchment paper is truly your best friend for easy removal and clean, perfect squares of fudge. I highly recommend using it!

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