Eggnog Fudge

Total Time:Prep: 1 hour + cooling

Recipe by Richell Welch, Buffalo, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 23, 2023

I experimented with many recipes featuring eggnog before coming up with the winning combination that is eggnog fudge. —Richell Welch, Buffalo, Texas

Eggnog Fudge Tips

What kind of eggnog should you use to make eggnog fudge?

There are many different eggnog options that can be used in this fudge recipe. Try using dairy-free eggnog (made from almond milk or soy milk), or lactose-free eggnog. You can even make your own eggnog to give the fudge a little extra homemade love.

Do you have to use a candy thermometer to make eggnog fudge?

It's important to use a candy thermometer when making eggnog fudge in order to make sure you don't overcook or undercook it. We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°F. Adjust your recipe temperature up or down based on your test.

How should you store eggnog fudge?

Although fudge contains dairy, its high sugar content allows it to be stored in an airtight container at room temperature for 1 to 2 weeks. However, fudge will last 2 to 3 weeks in the refrigerator and up to 2 to 3 months in the freezer—just make sure to layer the fudge between sheets of waxed paper for extra protection. Here's more about how to store fudge properly. If you liked this eggnog fudge recipe, try more of our recipes using eggnog.

—Sammi DiVito, Taste of Home Assistant Editor
TEST KITCHEN APPROVED

Eggnog Fudge

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Yield:about 3-1/4 pounds
Prep:1 hour
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Ingredients

  • 1 tablespoon plus 3/4 cup butter, softened, divided
  • 3 cups sugar
  • 2/3 cup eggnog
  • 2 tablespoons heavy whipping cream
  • 1 package (10 to 12 ounces) white baking chips
  • 1 cup marshmallow creme
  • 1 cup finely chopped walnuts
  • 2 teaspoons vanilla extract
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Directions

  1. 1
    Line a 13x9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. In a large saucepan, combine the sugar, eggnog, cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook until a candy thermometer reads 238° (soft-ball stage), stirring occasionally.
  2. 2
    Remove from the heat. Stir in chips until melted. Stir in the marshmallow creme, walnuts and vanilla.
  3. 3
    Spread onto prepared pan. Cool to room temperature. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Nutrition Facts

1 piece: 56 calories, 3g fat (1g saturated fat), 5mg cholesterol, 14mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 0 protein.
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