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Easy Eggnog Fudge

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Prep Time 10 minutes
Cook Time 10 minutes
CHILLING TIME 4 hours
Total Time 4 hours 20 minutes
Servings 20 squares(MIN)

Ingredients
  

  • 2 cups granulated sugar
  • ½ cup unsalted butter
  • ¾ cup full-fat eggnog
  • 1 tsp ground nutmeg
  • ½ tsp ground cinnamon
  • 1 tsp pure vanilla extract
  • 11 –12 oz white chocolate chips or chopped white chocolate
  • 1 7 oz / 200 g jar marshmallow crème or marshmallow fluff
  • Pinch of salt optional
  • Optional Garnish
  • Light dusting of nutmeg or cinnamon
  • Holiday sprinkles or edible gold flakes

Instructions
 

  • Line an 8x8-inch baking pan with parchment, leaving overhang handles.
  • Add sugar, butter, and eggnog to a saucepan.
  • Heat over medium, stirring until melted and combined.
  • Bring to a gentle boil and cook, stirring continuously.
  • Cook until 234–238°F (soft-ball stage), or 8–10 minutes until glossy and thick.
  • Remove from heat; stir in white chocolate until fully melted.
  • Add marshmallow crème, vanilla, nutmeg, and cinnamon; mix until silky and uniform.
  • Scrape mixture into the pan and smooth the top.
  • Add a light dusting of nutmeg or sprinkles if desired.
  • Refrigerate 3–4 hours until set.
  • Lift out by parchment handles and cut into squares with a warm, dry knife.

Notes

Use full-fat eggnog — lighter versions water down the fudge.
Choose real white chocolate (with cocoa butter) for a creamy melt.
Stir constantly — sugar scorches quickly at high heat.
Don’t rush chilling — slow, full refrigeration ensures smooth texture.