Easy Eggnog Fudge

Easy eggnog fudge is a holiday favorite that combines the comfort of eggnog with the creamy melt-in-your-mouth texture of classic fudge. It’s rich without being overly sweet, lightly spiced, and perfect for gifting or serving at festive gatherings. The best part is that it doesn’t require special skills or equipment—just a saucepan, a little patience, and good ingredients. If you love seasonal flavors, this is one treat you’ll want to make every December.

Servings and Timing

Serves: 20–30 squares depending on cut size
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Chill Time: 3–4 hours
Total Time: About 4 hours

Ingredients

Fudge Base

• 2 cups granulated sugar
• ½ cup unsalted butter
• ¾ cup full-fat eggnog
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 11–12 oz white chocolate chips or chopped white chocolate
• 1 (7 oz / 200 g) jar marshmallow crème or marshmallow fluff

Optional Garnish

• A light dusting of nutmeg or cinnamon
• Crushed holiday sprinkles or edible gold flakes

How to Make Easy Eggnog Fudge

Prepare the Pan

Line an 8×8-inch baking pan with parchment paper, pressing it into the corners and allowing it to hang over the sides. This creates handles so the fudge lifts out cleanly.

Heat the Eggnog Mixture

In a medium saucepan, combine granulated sugar, butter, and eggnog. Warm over medium heat, stirring constantly until everything melts together. When the mixture begins to bubble, adjust the heat to maintain a gentle boil.

Cook Until Thickened

Continue stirring as the mixture cooks. You’re aiming for 234–238°F on a candy thermometer, the soft-ball stage. If you don’t have a thermometer, cook for 8–10 minutes until the mixture becomes glossy, thick, and heavier to stir.

Add Flavor and Chocolate

Remove from heat. Immediately stir in white chocolate chips until fully melted and smooth. Add marshmallow crème, vanilla, nutmeg, and cinnamon. Mix until the texture is silky and uniform. The marshmallow ensures a soft, creamy fudge that sets beautifully.

Pour and Smooth

Scrape the mixture into the prepared pan. Spread evenly with a silicone spatula, lightly pressing into the corners. If using garnish, sprinkle nutmeg or cinnamon very lightly over the top while it’s still warm.

Chill

Refrigerate the fudge for 3–4 hours. It should be firm to the touch but still creamy when sliced. Avoid freezing at this stage—the texture can turn crumbly.

Slice and Serve

Lift the fudge out by the parchment handles and transfer to a cutting board. Use a warm, dry knife and cut into neat squares. Wipe the blade between cuts for clean edges.

@justsotasty

Tips for Perfect Eggnog Fudge

• Use full-fat eggnog.
  Light or low-fat varieties contain stabilizers and water that can affect texture.
• White chocolate quality matters.
  Real white chocolate with cocoa butter melts creamier than candy melts.
• Stir constantly while cooking.
  Sugar at high heat scorches quickly—keep the bottom moving.
• Don’t rush chilling.
  Slow setting equals smooth texture and cleaner slicing.

Variations

• Spiced Rum Eggnog Fudge
  Add 1 tablespoon dark rum or rum extract when stirring in the marshmallow crème for a more “holiday punch.”
• Eggnog Almond Fudge
  Add ½ cup finely chopped toasted almonds to the mixture before pouring into the pan.
• Gingerbread Twist
  Replace cinnamon with ½ teaspoon ground ginger and a pinch of clove.

Storage

• Refrigerator: Store in an airtight container, layered with parchment, for 10–12 days.
• Freezer: Wrap tightly in plastic wrap, then place in a freezer bag. Freeze up to 2 months.
• Thawing: Defrost in the fridge overnight. Avoid room-temperature thawing because moisture will form on the surface.

Serving Ideas

• Arrange small cubes on a cookie tray next to shortbread or gingerbread cookies.
• Wrap individual squares in small cupcake papers for gifting.
• Add to dessert boards with salted nuts, berries, dark chocolate, and truffles.

Frequently Asked Questions

Can I make this recipe without marshmallow crème?

Technically yes, but the texture becomes denser and more prone to crystallizing. The marshmallow stabilizes the fudge, keeps it soft, and makes it more foolproof.

Why is my fudge grainy?

Usually it’s because the sugar didn’t fully dissolve. Heat too low or too short will cause tiny crystals. Make sure the mixture reaches the soft-ball stage and stir consistently.

Can I use plant-based eggnog?

It works, but choose the creamiest version you can find. Coconut-based nog tends to create the smoothest fudge. Avoid watery almond nogs.

Does eggnog flavor fade after chilling?

A little. For stronger flavor, add a pinch more nutmeg or ¼ teaspoon rum extract before pouring into the pan.

Final Thoughts

Eggnog fudge is the kind of old-fashioned candy that feels nostalgic yet elegant. It captures everything people love about the holidays—warm spices, cozy creaminess, and undeniable sweetness. It’s simple to prepare, makes great gifts, and always draws compliments. Once you’ve made it once, you’ll reach for this recipe every year because it delivers consistent results, fantastic flavor, and a texture that keeps everyone coming back for another piece.