This eggnog fudge is sweet, creamy, and loaded with holiday flavor.
It’s got that warm nutmeg and vanilla vibe that just screams December.
I make this every year as soon as the weather dips, and it never lasts more than a day in my house.
It’s great for gifting, sharing at parties, or just sneaking a piece after dinner.
Why I Love This Recipe
This fudge reminds me of holiday mornings at my grandma’s. She always had a batch chilling in the fridge by the first week of December. Now, it’s a tradition in my own kitchen.
- It’s easy to make with simple ingredients
- No candy thermometer needed
- Tastes just like a cozy glass of eggnog
- Keeps well for gifting
- Perfect texture—soft, but holds its shape
What You’ll Need
- 2 cups granulated sugar
- ½ cup unsalted butter (1 stick)
- ¾ cup eggnog (store-bought or homemade)
- 1 (11 oz) bag white chocolate chips
- 1 (7 oz) jar marshmallow creme
- 1 tsp vanilla extract
- ½ tsp ground nutmeg
- Pinch of salt
Pro Tips
- Use full-fat eggnog for best flavor and creaminess
- Stir constantly once the mixture starts boiling to avoid burning
- Line your pan with parchment paper so the fudge lifts out clean
- Let it chill at least 4 hours before cutting—overnight is even better
- A sprinkle of nutmeg on top before it sets makes it extra pretty
Tools You’ll Need
- Medium saucepan
- Silicone spatula
- 8×8 inch baking dish
- Parchment paper
- Measuring cups and spoons
Substitutions and Variations
- Use nutmeg and cinnamon mix if you want a spiced flavor
- Swap marshmallow creme with mini marshmallows (about 2 cups)
- Add chopped pecans for texture
- Try rum extract instead of vanilla for extra holiday vibes
Make Ahead Tips
You can make this up to a week in advance! Just store it in the fridge in an airtight container. You can even freeze it for up to 2 months—just thaw overnight in the fridge.
Recipe + Instructions
Servings: 25 small squares
Cook Time: 10 minutes + 4 hours chilling
Step 1: Combine sugar, butter, and eggnog
In a medium saucepan over medium heat, combine 2 cups granulated sugar, ½ cup unsalted butter, and ¾ cup eggnog. Stir constantly until the butter melts and the mixture comes to a gentle boil.
Step 2: Boil and stir
Let the mixture boil for 4 minutes, stirring constantly. It should thicken slightly and turn a soft golden color.
Step 3: Remove from heat and add white chocolate
Turn off the heat. Immediately stir in the entire 11 oz bag of white chocolate chips until fully melted and smooth.
Step 4: Add marshmallow creme, vanilla, nutmeg, and salt
Stir in 7 oz marshmallow creme, 1 tsp vanilla extract, ½ tsp ground nutmeg, and a pinch of salt. Keep stirring until it’s completely smooth and uniform.
Step 5: Pour into pan and chill
Pour the fudge into an 8×8 inch baking dish lined with parchment paper. Spread evenly and sprinkle a bit more nutmeg on top if you like. Let it chill in the fridge for at least 4 hours or overnight until firm.
Step 6: Slice and serve
Once set, lift the fudge out of the pan using the parchment paper, slice into 25 small squares, and serve.
Leftovers & Storage
Store fudge in an airtight container in the fridge for up to 1 week. For longer storage, freeze it in layers with parchment between pieces. Thaw overnight in the fridge before serving.
Why This Recipe Works (Quick Science)
The combo of sugar, butter, and eggnog forms a creamy base that holds structure when cooled. White chocolate and marshmallow creme give the fudge its silky texture. The marshmallow also helps it set without needing a candy thermometer.
Common Mistakes
- Not boiling the sugar mix long enough—this can make the fudge too soft
- Using low-fat eggnog—it can split or get grainy
- Not stirring enough while boiling—can cause scorching
- Skipping parchment paper—it’ll stick to the pan!
What to Serve With
- Hot coffee or lattes
- Spiced chai or cinnamon tea
- A glass of chilled eggnog
- Holiday cookie tray
FAQ
Can I double the recipe?
Yes, just use a 9×13 pan and adjust chill time slightly longer.
Can I use homemade eggnog?
Absolutely, just make sure it’s thick and well mixed.
Does it taste like eggnog?
Yes, but in a mellow, creamy way—not overpowering.
Can I use brown sugar instead?
It changes the flavor and moisture—stick with white sugar for best results.
