This Eggnog Fudge with Cranberry Swirls is creamy, cozy, and festive — like holiday magic in every bite.
The eggnog gives it that classic holiday flavor, while the cranberry swirl adds a tangy twist that balances the sweetness perfectly.
It’s rich, smooth, and so easy to make.
This one always disappears fast at parties or on cookie trays.
Why I Love This Recipe
This fudge reminds me of cozy winters growing up — the smell of nutmeg and sweet eggnog in the kitchen while my mom stirred up batches of holiday treats. The cranberry swirl is my own twist I added a few years ago, and now it’s become a favorite in my circle.
- It’s perfect for gifting or bringing to a holiday party
- No baking required, but it still feels fancy
- Eggnog and cranberries = ultimate holiday flavor combo
- It looks super impressive but comes together fast
Makes: 25 small squares
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Macros (Per Piece)
- Calories: 145
- Carbs: 18g
- Fat: 7g
- Protein: 1g
- Sugar: 17g
Why This Recipe Works (Quick Science)
White chocolate has cocoa butter, which makes it rich and creamy, but it can seize easily. That’s why we melt it low and slow with sweetened condensed milk — the sugar and fat help keep it smooth. The eggnog adds flavor and softens the texture, while the cornstarch in the cranberry sauce helps the swirl stay in place and not sink.
Common Mistakes
- Overheating the chocolate: White chocolate scorches quickly, so melt it gently.
- Skipping the chill time: It needs time to set properly or it’ll be gooey.
- Too much swirl: Less is more — overmixing the cranberry into the fudge will muddy the look and throw off the flavor balance.
What to Serve With
- A mug of warm spiced eggnog or chai
- A platter of cookies for a dessert board
- A cheese board for contrast (salty + sweet = amazing)
- Coffee or espresso after dinner
FAQ
Can I use low-fat eggnog?
Yes, but it might be slightly less creamy.
Do I have to use fresh cranberries?
Nope! Frozen or even canned cranberry sauce will work.
How long does this last?
Up to 2 weeks in the fridge in an airtight container.
Can I freeze it?
Yes, just wrap tightly and thaw in the fridge overnight.
What You’ll Need
- 3 cups white chocolate chips
- 1 cup sweetened condensed milk
- 1/4 cup eggnog (full-fat preferred)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup cranberry sauce (homemade or canned, smooth preferred)
- 1/2 teaspoon vanilla extract
- Butter for greasing pan or parchment paper
Pro Tips
- Line your pan with parchment paper so you can lift the fudge out easily
- Swirl the cranberry sauce in gently — don’t overmix
- Use high-quality white chocolate chips that melt well
- Let the fudge sit at room temp for 10 minutes before cutting
- Store in the fridge for cleaner slices and longer freshness
Tools Required
- 8×8 baking pan
- Parchment paper
- Silicone spatula
- Medium saucepan
- Measuring cups & spoons
- Butter or cooking spray
Substitutions and Variations
- Swap cranberry for raspberry jam or cherry preserves
- Use cinnamon instead of nutmeg
- Try almond extract instead of vanilla for a twist
- Add chopped nuts on top before chilling for crunch
- Use dairy-free eggnog and vegan white chocolate for a vegan version
Make Ahead Tips
Make this fudge up to 5 days ahead and keep in the fridge, tightly wrapped. Slice just before serving for best texture.
Instructions
Step 1: Prep the Pan
Grease an 8×8-inch baking dish with butter or line with parchment paper, leaving some overhang.
Step 2: Melt the Base
In a medium saucepan over low heat, combine 3 cups white chocolate chips, 1 cup sweetened condensed milk, and 1/4 cup eggnog. Stir constantly until smooth and melted — about 5 minutes.
Step 3: Flavor It
Once smooth, remove from heat. Stir in 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, and 1/2 teaspoon vanilla extract.
Step 4: Pour and Swirl
Pour the fudge mixture into the prepared pan. Dollop 1/2 cup cranberry sauce on top in small spoonfuls. Use a toothpick or knife to gently swirl the cranberry through the top of the fudge without mixing too deep.
Step 5: Chill
Transfer the pan to the fridge and let it chill for at least 2 hours, or until completely set.
Step 6: Cut and Serve
Once fully set, lift the fudge out using the parchment paper and cut into 25 small squares. Serve on a platter or store in an airtight container.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 2 weeks. For best texture, let sit at room temp for a few minutes before eating. You can also freeze it for up to 2 months — just wrap tightly in plastic wrap and foil.
Wrap-Up
This Eggnog Fudge with Cranberry Swirls is the perfect blend of cozy and classy. I hope it becomes a holiday favorite in your home like it is in mine. If you try it, leave a comment and let me know how it turned out — I’d love to hear your twist on it or any questions you have!
