Ingredients
Equipment
Method
- Step 1: Prepare the Pan. Grab an 8x8-inch baking dish and line it with parchment paper, leaving an overhang on the sides for 'handles'. Lightly spray the parchment paper with cooking spray.
- Step 2: Cook the Base. In a heavy-bottomed saucepan, combine the butter, eggnog, and granulated sugar. Bring this mixture to a boil over medium heat, then reduce the heat slightly to medium-high. Stir constantly until it reaches 234°F (112°C) on a candy thermometer (or about 10 minutes of constant stirring from the boil if you don't have one).
- Step 3: Add White Chocolate. Once the mixture hits the target temperature, immediately remove the saucepan from the heat. Quickly stir in the white baker's chocolate until it is completely melted and smooth.
- Step 4: Incorporate Marshmallow Crème. Stir the marshmallow crème into the chocolate mixture until everything is thoroughly combined, smooth, and uniform.
- Step 5: Finish with Flavor. Stir in the vanilla extract and ½ teaspoon of the nutmeg. Reserve the remaining ½ teaspoon of nutmeg for topping.
- Step 6: Pour and Garnish. Pour the fudge mixture evenly into your prepared baking dish. Spread it out with a spatula until smooth. Sprinkle the remaining ½ teaspoon of nutmeg over the top.
- Step 7: Chill. Pop your dish into the refrigerator for at least 4 hours, or until the fudge is firm enough to cut into squares.
Notes
Substitutions & Additions: While nutmeg is classic, a pinch of cinnamon, allspice, or even a tiny dash of clove can add more depth. For an adult-friendly treat, add a tablespoon of rum extract or a splash of actual rum or brandy with the vanilla extract. Stir in ½ cup of finely chopped pecans or walnuts with the marshmallow crème for a delightful texture contrast. 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. After sprinkling the nutmeg, you could add a sprinkle of festive sprinkles, a light dusting of powdered sugar, or a few candied pecans.
Tips for Success: Investing in a candy thermometer is highly recommended for perfect texture. Stir constantly during the boiling stage to prevent scorching and ensure even cooking. Use baker's chocolate for the creamiest fudge, as chocolate chips contain stabilizers. Don't overbeat after removing from heat; stir just until combined. The chilling time is crucial for the fudge to firm up properly.
Storage: Store Eggnog Fudge in an airtight container at room temperature for up to 1 week. For longer storage and a firmer texture, keep it in an airtight container in the refrigerator for up to 2-3 weeks, letting it sit out for 10-15 minutes before serving. For even longer storage, wrap individual pieces tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for a few hours before serving.