This eggnog fudge is a creamy white-chocolate candy with a little nutmeg and the familiar flavor of holiday eggnog. The hands-on work is short, but you do need a candy thermometer and time for the squares to chill until firm. It is a practical make-ahead dessert for a Christmas treat tray when you can keep it refrigerated.
The key number is 235°F, the soft-ball stage for this recipe. Measure the eggnog as 1/2 cup plus 2 tablespoons. That is the same quantity as 3/4 cup minus 2 tablespoons, written in a way that is easier to measure.
Table of Contents
Why this easy eggnog fudge works
- White chocolate chips and marshmallow creme make a creamy candy base with no extra topping to prepare.
- A thermometer gives you a clear cooking cue, so you do not have to guess when to stop boiling.
- An 8×8-inch pan makes 16 generous pieces; the parchment overhang makes lifting and cutting easier.
Ingredients for eggnog fudge
- Butter: 1/2 cup, or 1 stick.
- Heavy whipping cream: 2 tablespoons.
- Eggnog: 1/2 cup plus 2 tablespoons refrigerated, pasteurized, nonalcoholic commercial eggnog.
- Granulated sugar: 2 cups.
- White chocolate chips: One 11-ounce package.
- Marshmallow creme: One 7-ounce jar.
- Ground nutmeg: 1/2 teaspoon, plus an optional pinch on top.
- Vanilla extract: 2 teaspoons.
You will need a heavy medium saucepan, candy thermometer, heatproof spatula, an 8×8-inch pan, parchment paper, and a cooling rack. Use the specified white chocolate and marshmallow creme amounts. Swapping the chocolate, eggnog, or cream can change how the candy sets.
How to make eggnog fudge
1. Line the pan
Line an 8×8-inch pan with parchment, leaving overhang on two sides. Set it on a heatproof surface before the hot mixture is ready. This is easier than trying to line the pan while the fudge thickens.
2. Cook to 235°F
Put the butter, measured eggnog, cream, and sugar in the saucepan. Stir over medium heat until the butter melts, the sugar dissolves, and the mixture boils steadily. Clip the thermometer to the side with its tip in the mixture but clear of the pan bottom. Reduce the heat slightly and cook without stirring to 235°F. Remove the pan from the heat promptly.
At sea level, 235°F is within the soft-ball range. Colorado State University Extension explains candy temperatures and high-altitude adjustments. Follow local high-altitude guidance if needed rather than assuming the sea-level target applies everywhere.
3. Stir in the finishers
Off the heat, stir in the white chocolate chips until melted. Add the marshmallow creme, 1/2 teaspoon nutmeg, and vanilla, then stir until the mixture is smooth. Work steadily because it thickens as it cools. Spread it in the lined pan and add a very light pinch of nutmeg on top if you like.
4. Cool, chill, and cut
Cool on a rack for about 30 minutes until the pan is no longer steaming. Cover and refrigerate for at least 2 hours, until firm. Keep the fudge refrigerated within 2 hours of cooking. Lift it out by the parchment and cut into 16 pieces.
Allow about 10 minutes to prepare, 25 minutes to cook, and 2 hours 30 minutes to cool and chill. The approximate total is 3 hours 5 minutes; candy cook times can vary with your pan and burner.
Tips and substitutions
- Use a heavy pan and watch the thermometer near the end. A thin pan can heat unevenly, while cooking beyond the target can make the fudge firmer.
- Once the mixture boils, avoid stirring or scraping sugar crystals from the pan sides into the candy. Stir in the chocolate and marshmallow creme only after the pan is off the heat.
- A 9×9-inch pan will make thinner pieces. Start checking firmness earlier, but keep the same temperature target.
- Low-fat, dairy-free, or homemade eggnog can vary in fat, sugar, and thickness. They are not guaranteed to set like the specified commercial eggnog.
How to store homemade eggnog fudge
Because this candy contains eggnog and cream, keep it covered in the refrigerator and use it within 3 to 4 days. Do not leave it on a treat tray for more than 2 hours. The FDA’s holiday food-safety guidance advises refrigerating perishables within 2 hours and using leftovers within 3 to 4 days.
For longer keeping, wrap pieces tightly and freeze them for up to 2 months for best quality. Thaw in the refrigerator. If giving the fudge as a gift, package it cold and tell the recipient to refrigerate it.
Troubleshooting
Why is my fudge too soft?
Check whether the sugar mixture reached 235°F with the thermometer tip in the liquid, not against the metal pan. Give the covered pan the full chilling time. Extra eggnog can also make the mixture softer, which is why the measurement matters.
Why is the texture grainy or too firm?
Sugar crystals can form if the boiling mixture is stirred or crystals from the pan sides are scraped back in. Fudge can become firmer when cooked past 235°F. Take it off the heat when the thermometer reaches the target.
Frequently asked questions
Can I make this Christmas fudge ahead?
Yes. Prepare it the day before serving, chill until firm, cut it, and keep the pieces covered in the refrigerator.
Can I use a 9×9-inch pan?
Yes. The same batch will be thinner and may chill a little faster. Cut it into smaller pieces if you want a similar serving size.
Does this recipe need a candy thermometer?
A thermometer is the clearest way to stop at 235°F. The recipe has not been written around a cold-water-only test, so a thermometer is the most reliable choice for a beginner.
More eggnog desserts
For a baked holiday dessert with the same seasonal flavor, try the glazed eggnog Bundt cake. For a creamy chilled option, see the baked eggnog cheesecake. Each uses a different method and serves a different dessert need.
Eggnog fudge recipe card
Eggnog Fudge
Ingredients
Method
- Line an 8×8-inch square pan with parchment paper, leaving overhang on two sides. Set the pan on a heatproof surface.
- In a heavy medium saucepan, combine 1/2 cup butter, 1/2 cup plus 2 tablespoons eggnog, 2 tablespoons heavy cream, and 2 cups sugar. Stir over medium heat until the butter melts, the sugar dissolves, and the mixture reaches a steady boil. Clip on a candy thermometer with its tip in the mixture, not touching the pan bottom. Reduce the heat slightly and continue cooking without stirring until it reads 235°F (soft-ball stage). Remove from the heat promptly; do not cook past the target temperature.
- Remove the saucepan from the heat. Stir in the 11-ounce package of white chocolate chips until melted. Add the 7-ounce jar of marshmallow creme, 1/2 teaspoon ground nutmeg, and 2 teaspoons vanilla; stir until smooth and evenly blended.
- Spread the mixture evenly in the lined pan and dust lightly with a pinch of nutmeg if desired. Cool on a rack for about 30 minutes until the pan is no longer steaming, then cover and refrigerate at least 2 hours until firm. Keep the fudge refrigerated within 2 hours of cooking. Lift out by the parchment and cut into 16 pieces.
