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    Home » Recipes » Cookies Bars and Squares

    Eggnog Fudge

    Nov 17, 2015 by Laureen King

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    This Eggnog Fudge recipe is so creamy and smooth. An easy to make fudge recipe that is a tasty sweet to add to your Holiday baking. via @artandthekitchThis Eggnog Fudge recipe is so creamy and smooth. An easy to make fudge recipe that is a tasty sweet to add to your Holiday baking. via @artandthekitch

    You won't be able to resist this incredible recipe for Eggnog Fudge. This rich and creamy fudge has the perfect balance of spice, sweetness and smoothness.

    Stack of squares of white fudge made with eggnog flavor.

    This recipe for Eggnog Fudge comes from one of my favourite bloggers Recipe Girl. I had a few of my own adaptations like using a fresh vanilla bean and  just a pinch of ground cloves.  I am a firm believer, if you are going to indulge your sweet tooth, make sure you do so with fine quality ingredients. Using fine quality chocolate will definitely elevate the flavour of your fudge. The top of the fudge was sprinkled with a Holiday Spice Infused sugar I had bought a gourmet food store, but you can also use a bit of nutmeg.

    Stack of squares of white fudge made with eggnog flavor.

    Fudge is a terrific Holiday treat that also makes a great gift. Make a few batches to keep on hand as this fudge freezes great. Eggnog Fudge so tasty and this recipe will make you wish they sold eggnog year round.

    Stack of squares of white fudge made with eggnog flavor.

    Eggnog Fudge

    Laureen King
    This rich and creamy fudge has the perfect balance of spice, sweetness and smoothness.
    4.41 from 30 votes
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    Prep Time 10 minutes mins
    Cook Time 4 minutes mins
    Total Time 14 minutes mins
    Course Dessert
    Cuisine American
    Servings 49

    Ingredients
      

    • 2 cups sugar granulated
    • ½ cup butter
    • ¾ cup eggnog
    • 10 ounces white chocolate chopped into pieces
    • 1 7oz jar marshmallow creme
    • ¼ teaspoon ground nutmeg
    • ⅛ teaspoon ground cloves
    • 1 vanilla bean pod seeds scrapped out 1 teaspoon pure vanilla extract will also work

    Instructions
     

    • Line a 8 inch square pan with foil.  Lightly butter the foil.
    • Combine sugar, butter and eggnog in a heavy saucepan.
    • Bring to boil over medium heat, stirring constantly. Continue to cook at a rolling boil, stirring constantly for additional 8-10 minutes or until candy thermometer reaches temperature of 235º F.
    • Remove from heat, immediately stir in chopped white chocolate, nutmeg, cloves and vanilla bean seeds.
    • Stir vigorously until chocolate is melted.
    • Next add the marshmallow creme, stir vigorously until well combined
    • Pour into prepared pan, spreading evenly.
    • Sprinkle top with some nutmeg or holiday spice infused sugar.
    • Cool to room temperature, then cover with plastic wrap and refrigerate until set. (3-4 hours)
    • Store in refrigerator in airtight container.

    Notes

    I prefer Kraft brand marshmallow creme.
    1 teaspoon of pure vanilla extract can be used in lieu of vanilla bean
    Keyword eggnog fudge, fudge
    Tried this recipe?Mention @ArtAndTheKitchen or tag #ArtAndTheKitchen!

    Stack of squares of white fudge made with eggnog flavor.

    This fudge recipe that will be getting rave reviews, so make plenty to give to family and friends.

    Stack of squares of white fudge made with eggnog flavor.

    More great fudge recipe you'll love Candy Cane Fudge and   Cookies and Cream Fudge

    Stack of pink fudge that is made with candy cane sugar.

    Cookies and Cream Fudge

    Squares of fudge stacked, with white chocolate and Oreo cookie pieces.

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    This Eggnog Fudge recipe is so creamy and smooth. An easy to make fudge recipe that is a tasty sweet to add to your Holiday baking. via @artandthekitch

    More Cookies Bars and Squares

    • Three cake pops decorated with colorful candy sprinkles.
      Confetti Cake Pops
    • Fluffy banana cookies on brown parchment lined baking sheet.
      Banana Spice Cookies
    • Stack of Rice Krispie treats with butterscotch center.
      Butterscotch Rice Krispie Squares
    • Cubes of fudge made with oreo cookie pieces.
      Cookies and Cream Fudge
    photo of author laureen

    About Laureen

    I created Art and the Kitchen as a way to share many great, tried and true recipes. My collection of recipes include family favorites and those special recipes handed down from my Mom, Grandma and friends. My recipes range from good old homestyle cooking to exquisite gourmet meals. Read more...

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      Recipe Rating




    1. Helen Pickel

      November 23, 2015 at 2:20 pm

      5 stars
      Beat fudge tis year!

      Reply
      • Laureen King

        November 23, 2015 at 10:20 pm

        Thanks Helen, it is pretty tasty!

        Reply
    2. Liz

      November 29, 2015 at 10:10 pm

      5 stars
      It says marshmallow creme is in the ingredients, but I didn't see in the recipe instructions where it gets added. I added it when I added the white chocolate chips. It seems that may have been the right place to add it in to the sauce pan. Super yummy!

      Reply
      • Laureen King

        November 29, 2015 at 10:40 pm

        Thanks Liz for catching that, I have corrected the recipe. I must have been in la la land when I wrote out the instructions.

        Reply
        • Diane

          November 27, 2017 at 5:43 am

          4 stars
          You were in fudge land..thanks for the recipe.

          Reply
    3. Alice @ hip foodie mom

      November 02, 2016 at 7:04 pm

      I've never tried eggnog. Will have to start with this!

      Reply
      • Laureen King

        November 03, 2016 at 12:02 pm

        Hi Alice, I don't like eggnog straight up, but I love it in baking and mixed drinks

        Reply
    4. Edward Kowalski

      December 09, 2016 at 11:08 am

      I've seen this same recipe on many sites, but I've also read in all the comments that some people have trouble with the fudge not ever getting firm. How can we guarantee that the fudge will set up properly and not remain overly soft?

      Reply
      • Laureen King

        December 09, 2016 at 9:43 pm

        Most of the recipes that have marshmallow fluff in them will be softer, but I don't find this recipe overly soft.

        Reply
    5. Lisa Henderson

      December 04, 2017 at 12:25 pm

      Can this be frozen and if so - how long?

      Reply
      • Laureen King

        December 04, 2017 at 4:18 pm

        Hi Lisa, I have not froze this recipe, but cheesecakes freeze quite well and usually best if not more than a month.

        Reply
    6. Pamela Candiliere

      December 07, 2017 at 3:31 pm

      Would the eggnog fudge be good with regular chocolate chips? Thank you

      Reply
      • Laureen King

        December 10, 2017 at 6:36 pm

        I think the chocolate chips would overwhelm the flavour of the eggnog.

        Reply
    7. Jill

      December 19, 2017 at 9:42 pm

      5 stars
      Okay, I normally am not into marshmallow fudges, but dang! This is gooood. Every year I make a ridiculous number of different kinds of fudge. So glad I gave this one a try. It is my new favorite. I followed the directions exactly, and it was perfect. I will definitely make this every year when I go on my fudge frenzies. Yum!

      Reply
      • Laureen King

        December 21, 2017 at 5:10 pm

        Thank you Jill, it is one of my favourite fudge recipes as well, but way too addictive lol.

        Reply
    8. Jesse Winehouse

      August 09, 2018 at 9:09 pm

      Hello,
      Am looking to make a few different types of dessert for a gathering in a few weeks. I made a batch of both the eggnog and your candy cane peppermint fudge. (Both delicious by the way!) but was looking to make it in advance to save time. Would you happened to know the shelf life for both fudges? Thank you.

      Reply
    9. Robin

      November 12, 2018 at 7:47 am

      Hi I don't have any Vanilla bean can I use vanilla extract in it's place & if so how much would you suggest ? Thank you. This sounds delicious !

      Reply
      • Laureen King

        November 12, 2018 at 7:11 pm

        Hi Robin, absolutely you can substitute a teaspoon of pure vanilla extra. Enjoy.

        Reply
        • Robin

          November 12, 2018 at 7:43 pm

          Thank you !

          Reply
    10. Rigbyblue

      December 23, 2018 at 6:36 pm

      5 stars
      Made this for the first time and it’s wonderful! I had 11 oz of white chocolate so used it all. I also wanted it to have true eggnog flavor so I used rum and brandy instead of vanilla and OMG! My husband who doesn’t like fudge just had his third piece! Thank you so much for this recipe! It will be a Christmas tradition from now on!

      Reply
      • Laureen King

        December 23, 2018 at 6:52 pm

        So glad you enjoyed the recipe, I think I'm going to be trying the rum and brandy. Sounds yummy. Have a very Merry Christmas.

        Reply
    11. CAROLE Osborn

      December 30, 2019 at 4:26 pm

      How do you get 49 servings from this recipe

      Reply
      • Laureen King

        January 03, 2020 at 4:48 pm

        7 x 7 slices

        Reply
    12. Carol merritt

      October 19, 2020 at 9:30 am

      Would so love the chickpea curry recipe. Could you send it to my email box. Can’t seem to find the recipe.

      Reply
      • Laureen King

        October 23, 2020 at 8:30 am

        Here's the link to the recipe Carol, enjoy https://www.artandthekitchen.com/chickpea-curry/

        Reply
    13. Janet

      December 04, 2021 at 1:56 pm

      3 stars
      I did something wrong and have to give this 3 stars even though it tastes great when I scrape the pan. I followed the directions exactly and after stiring 8 min. and testing at 235F and adding the white chocolate it was impossible to stir and way too dry so got out the eggnog and added about 2T more. Then it could be stirred but became very gritty and lumpy. So I took the hand beater out and tried to get the lumps out. Got some but not all. I have poured it into the pan and will have it set. Was there a misprint. It says cook time 4 min. but instructions say bring to boil and cook 8-10. I am not a chef so could adding cold eggnog to a mixture that was hot caused the lumpy issue? The taste could be a 5 star if I can figure out what I did wrong and how to correct. Not sure I can package this up to give as a hostess gift with the texture. Will have to see what happens after 3-4 hrs. in frig. if it seems gritty.

      Reply
      • Laureen King

        December 20, 2021 at 9:15 pm

        Hi Janet, sorry for the delayed response. I think it may have got gritty because of adding the extra eggnog, which probably seized up the chocolate. Cooking time is until temperature of 235F, about 8-10 minutes. If temperature went higher than that it could have caused the problem. I just made this fudge and it turned out very creamy, so I do hope you try it again. Also did you use pure white chocolate, not those wafer things?

        Reply

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    laureen

    I am Laureen, creator of Art and the Kitchen. On my blog you will find a collection or amazing recipes from homestyle-comfort food, gourmet and exceptional baking recipes! Read more!

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