Creamy Homemade Eggnog Fudge Recipe

There’s just something magical about the holiday season, isn’t there? The cozy aroma of cinnamon, nutmeg, and all things festive fills the air. And nothing captures that holiday vibe quite like eggnog—especially when you turn it into a creamy, melt-in-your-mouth fudge. This recipe combines everything you love about eggnog, smooth and spiced with just the right amount of sweetness, into one easy-to-make treat!

Here’s the kicker: If you’re a fan of eggnog and looking for a new way to celebrate the holidays, this Eggnog Fudge will become your new go-to dessert tradition. It’s creamy, perfectly spiced, and has just a hint of that signature eggnog sweetness.

Why You’ll Love This Recipe

• It’s the perfect holiday treat—festive, indulgent, and a great way to share the season’s joy.
• Requires just a handful of ingredients and less than 30 minutes of prep time!
• This fudge doubles as a thoughtful homemade gift. Wrap it up in a pretty box, and you’ve got holiday magic to share.
• It’s freezer-friendly, so you can make it ahead of time and enjoy stress-free entertaining.

Ingredients Breakdown

• Eggnog: Use a high-quality, full-fat eggnog for the best flavor. You want the richness and spices to shine through.
• Granulated Sugar: This adds sweetness, but don’t worry, it’s balanced perfectly with the eggnog flavors.
• Butter: Unsalted butter is best to control the salt levels. It brings that silky texture to the fudge.
• White Chocolate Chips: These melt smoothly and complement the eggnog without overpowering it.
• Marshmallow Creme: The secret ingredient for that light, fluffy fudge texture.
• Nutmeg: The quintessential eggnog spice—feel free to be generous here if you adore the cozy warmth of nutmeg.
• Vanilla Extract: Just a touch to round out all the flavors.

Step-by-Step Instructions

Follow these easy steps to make the most decadent holiday fudge:

1. In a heavy-bottomed saucepan, combine 1 cup of eggnog, 2 cups of granulated sugar, and 1/2 cup (1 stick) of unsalted butter. Heat over medium heat, stirring frequently, until everything is melted and well combined.
2. Bring this mixture to a gentle boil. Attach a candy thermometer and let it cook until it reaches 234°F (soft-ball stage). This step ensures your fudge sets up properly, so don’t rush it!
3. Remove the saucepan from heat and stir in 1 cup of white chocolate chips until melted and smooth.
4. Next, fold in 7 ounces (1 jar) of marshmallow creme, 1/4 teaspoon of nutmeg, and 1 teaspoon of vanilla extract. Stir until completely incorporated and creamy.
5. Quickly pour the mixture into a 9×9-inch baking pan lined with parchment paper or lightly greased. Spread it evenly with a spatula.
6. Let the fudge cool to room temperature, then transfer it to the refrigerator for at least 2 hours to set fully.
7. Once set, cut the fudge into bite-sized squares and sprinkle a little extra nutmeg on top for that holiday flair.

Chef’s Tips and Tricks

• Don’t skip the candy thermometer: Hitting that perfect 234°F is crucial for achieving the right texture. Too low, and your fudge won’t set; too high, and it’ll be grainy.
• Work quickly: Once you remove the mixture from the heat, it can start setting up fast, so have everything ready to mix in and pour!
• Double up: This recipe makes a 9×9 pan’s worth, but you might want to double it—seriously, it disappears fast!

Recipe Variations and Serving Suggestions

• Spiced Up: Add a pinch of ground cinnamon or cloves for even more holiday spice.
• Boozy Twist: Stir in a tablespoon of rum or bourbon extract for a grown-up version with classic eggnog vibes.
• Holiday Gift Idea: Wrap pieces of fudge in parchment paper or place them in a festive tin for an easy and thoughtful gift.

FAQs

• How do I store Eggnog Fudge? Keep it in an airtight container in the refrigerator for up to 2 weeks. Let it come to room temperature before serving for optimal creaminess.
• Can I freeze it? Absolutely! Wrap the fudge tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the fridge overnight before serving.
• What if I don’t have a candy thermometer? You can test for the soft-ball stage by dropping a small amount of the boiling mixture into cold water—it should form a soft, pliable ball.
• Can I use homemade eggnog? Yes! If you’ve made your own eggnog, that works beautifully here—just make sure it’s thick and creamy for the best results.

Printable Recipe Card

If you try this recipe, I’d love to hear how it turned out for you! Leave a comment below or tag me on social media with #TheKitchensAid. Let’s celebrate the season with a little fudge magic!