White chocolate eggnog fudge has the great taste of your favorite holiday beverage. Its the perfect holiday candy that everyone loves!
Pin this creamy eggnog fudge for later!
As soon as eggnog season comes around I have to grab a carton or two. I love eggnog. And this eggnog fudge is no exception. Now, I’ll be honest though, I usually only have a glass or two a year and I thin my eggnog a little with some milk added to it so it will be a little less rich and thick.
This white chocolate eggnog fudge is perfection! Its not too heavy on the eggnog flavor, but just the perfect combination of eggnog and white chocolate. Its a delicious creamy fudge and I think even non eggnog fans will love this sweet treat.
This fudge starts the same as my favorite fudge recipes with 1/4 cup of butter, 7oz marshmallow creme, and 1 and 1/2 cups of sugar. But then, instead of evaporated milk I used eggnog – and I upped the amount from 3/4 cup to 1 cup to increase the flavor just a tad. And instead of chocolate chips I used white chocolate chips so they weren’t too overpowering for the eggnog flavor. Add in a little nutmeg and sprinkle some more on top of the fudge when its done to give this fudge the perfect pretty look and great taste. (I’ve never used rum extract, but you could substitute the vanilla extract for rum extract if desired).
I’ve made fudges with this base (with just a few twists for years – try my swirled fudge, or turtle fudge which are all made in the same way) and never had a batch of fudge go bad. Perfectly creamy, no grittiness, only a few minutes on the stove top, greatness. Perfect fudge every time and this eggnog fudge is no exception.
How to make sure your fudge will set right?
A few people have had issues with this fudge setting up right. Although I’ve been able to make this fudge multiple times with no candy thermometer, the best way to ensure a creamy fudge that sets up nicely is by using a candy thermometer. The fudge should cook to be between 235 to 238 degrees farenheit (or 113 to 115 degrees celsius).
This temperature cooks the fudge enough to get the right amount of liquid out of the candy so that it will set, but not too much to have the sugar crystalize and you end up with crumbly fudge – which is always a bummer!
Good news is that if you overcook or undercook your fudge, there are ways to help it! If the fudge was cooked to a too high temperature, it will be hard and brittle. You can try saving the fudge by putting it back in a pan to cook with about 4 TBS of heavy cream, bring it to a boil and re cook it to the correct temperature.
If your fudge is under cooked you will need to cook it longer. To save the fudge you will cook it again, and add in about 1 to 2 TBS of heavy cream. Let the mixture come to a boil again, and again cook it till it reaches that temperature between 235 and 238 degrees.
Another way to check your fudge, without a candy thermometer (though of course a candythermometer will be the best way to get accurate results.) is to do the cold water test. To do this test you’ll take a bowl of very cold water. Add a small amount of your fudge to the cold water. The fudge should form a soft ball that can be picked up, but also can be squished and pressed in between your fingers.
Looking for more Eggnog Recipes?
- Eggnog Cookies
- Eggnog Cinnamon Rolls
- Eggnog Pancakes
- Eggnog Donuts on Yummy Healthy Easy
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Eggnog Fudge
Ingredients
- 1/4 cup butter
- 1 cup eggnog
- 7 oz marshmallow crème
- 1 1/2 cups sugar
- 1/4 tsp salt
- 3 cups white chocolate
- 1 tsp vanilla extract
- 1/4 tsp ground nutmeg (plus more sprinkled on top)
Instructions
- Line a 9x9in or 7x11in baking dish with waxed paper (cut so that there is only excess on two opposite sides, to lift the cooled fudge from the pan, but not all sides or else corners will be bumpy)
- Combine your marshmallow creme, sugar, eggnog, butter and salt in a large sauce pan over medium heat.
- Bring to a heavy boil stirring regularly. Once mixture is boiling, set a timer for 5 minutes and stir constantly. Cook until the fudge has reached the soft ball stage or 235 degrees farenheit. You'll probably need to cook an additional 2-3 minutes if you at sea level.**
- Remove from heat.
- Add white chocolate chips, vanilla extract and nutmeg to the mixture.
- Stir fudge until completely smooth.
- Pour fudge into you prepared baking dish.
- Sprinkle top of fudge with additional ground nutmeg.
- Place in fridge to chill for at least 2 hours before slicing and serving.
Notes
At sea level the fudge should reach about 235 to set, if you are at a higher altitude it will be done at a lower temperature because water boils at a lower temperature as well. You are welcome to use a candy thermometer to check the timing of the recipe. If you want to be most accurate boil water and see what temperature your thermometer reads, it should boil at 212 at sea level. Subtract 1 degree on the fudge temperature for every degree lower that your water boils at.
Jason says
***Very Important*****
If you want perfect fudge, or at least for it to set properly ***use a candy thermometer***. It is not a problem with the ingredients or mixing techniques. The timing thing may work for some but it can be a shot in the dark as stove tops can vary. Go spend $5 at the store and save yourself the trouble and disappointment. For reference your trying to achieve “soft ball” stage when boiling which is ~240*F/116*C. Anything less and it won’t set. If it’s to hard you went on to hard all stage 260*F+. But most people are too cold. The recipe ( and any fudge recipy) should be amended to add this important note.
Aimee says
If you read the recipe notes at the bottom of the recipe I mention the temperature and that it is the best way to have good fudge. Thanks for your suggestion
Jennifer Cota-Robles says
It looks great but I left it to cool overnight now I cant get it to release. Any suggestions?
Aimee says
Did you line the pan with waxed paper or parchment paper? I’d run a knife around the edges and see if that loosens it enough, if not you may have to cut some pieces out of the edges. Let me know!
Bridget Golob says
I made this on thanksgiving, and it turned out perfect! The only complaint I had is that your instructions said the prep time takes 2 minutes, and cook time 8, for a total of 10 minutes. It took me waaaaay longer than that. Total time it took me was like maybe an hour or so. (Give or take.)
Aimee says
I usually don’t include the setting time in the total time, but it usually only takes me 10-15 if actual active time. Hope you still liked it though!
Mavis Saari says
Mine was not white as the picture as well. And I boiled exactly 5 min.
Aimee says
How strange. It should definitely be light like the color of eggnog, maybe a little more yellow! Maybe your stove top runs hot? Did it taste good?
Mavis Saari says
Is it salted or unsalted butter?
Aimee says
I use unsalted always
Jenn says
I am wanting to make this “chocolate – free”. Do you think it would work using the vanilla melting chips instead of white chocolate chips?
Aimee says
Ive never tried it with those, but I think it should work. Let me know if you try it!
Ellen says
Do you keep refrigerated or room temp after it sets up? Usually I do room temp, but wasn’t sure with the egg nog?
Aimee says
I usually keep it in the fridge!
Missie says
Tried this. It didn’t set and it is not the nice white like the photo. It’s a caramel color. . Guess it will be ice cream toppings.
Aimee says
I’m not sure why yours would be such a dark color, is it possible it was cooked at too High of a heat? I use this same base for all my stovetop fudges and have never had an issue! Sorry it isn’t setting, you could try reheating it and adding in another 1/2 cup or cup of white chocolate chips or some powdered sugar?
Mavis Saari says
Mine was not white as the picture as well. And I boiled exactly 5 min.
Sue says
Boy that was hard to mix!!! Do you think it would work if you melted the chips before putting it in the stove mixture???
Aimee says
Oh man, sorry! The chips should melt a decent amount right away since you are pulling the mixture right off the stove top! I’m not sure…
Sue says
I had to have my hubby help me stir and it was starting to get hard…..Thanks for the quick response…I am looking forward to sinking my teeth into it…I might give it a try next time…
Aimee says
Sorry! I’m glad he was able to help! Hope you love it!!
Donna Seymour says
Hahaha! That was my only issue as well! The chips never totally melted and I stirred and flattened the chips to the bottom of the pan, trying to mash them. My fudge is not “smooth”, because the chips never totally melted, but the fudge started to set the more I stirred it, so I just dumped it in the pan. It’s setting in the fridge now. I think it will be ok, but like this other persons comment, wonder if I should have melted the chips before adding them???
Aimee says
That’s so strange! I wonder if different brands of white chocolate chips melt easier than others as I’ve never had this problem. Next time if you need to you should be able to keep your pot on the stove top over low heat while you stir them in so that the heat can help them melt. Hope it still tastes delicious for you!
Meadow Brown Bakery says
That sounds delicious
Sherri Fortin says
I just finished making my first batch of fudge ever and it was your Eggnog Fudge recipe. I couldn’t be more pleased. It set up nicely and tastes great. (My arm is just a little sore from stirring to get it smooth. 😏 Longer than I thought. Very much worth it though.). Thanks for the recipe. Also since I got sick before the holiday and had to wait until now to make it, I was able to get another bag of white chocolate chips. 👵💕
Aimee Berrett says
Sherri, I am so happy you finally made it and it worked for you!! Sorry your arms got sore though 😉
Joy says
I tried your receipt. Never made fudge. Thought I followed everything. But didn’t set. Ran all.over. l may have forgot half cup sugar. Can I fix
Aimee Berrett says
Joy, my guess is it didn’t cook quite long enough. I’d try cooking it again if you can, and it should be fine, but you could also melt in another 1/2 to 1 cup of white chocolate chips if you have them
Jenny says
Hi! I am making this as part of a snack box gift for family. How many gifts will one batch reasonably make?
Aimee Berrett says
Hi jenny, it all depends how big the pieces you cut out of the fudge. If you do 1×1 inch pieces you should get 81 pieces. And of course how many you want each box to have
Sherri Fortin says
Thank you. This sounds delicious. I plan on making this for gifts this week however I realized I am short by 1 cup white chocolate chips and I do not drive anymore. Would you tell me how to compensate for this? I do not have a way to get them and I have friends looking forward to this fudge. Oops — should have checked first!
Aimee Berrett says
Sherri, unfortunately with the recipe as is the fudge won’t set with 1 cup less of chocolate chips. So if you want to cut all the other ingredients by 1/3 as well then maybe you can get it to work for you, you will of course have a smaller batch.
Sherri Fortin says
Thank you for answering me so quickly. That will work for me! ☺. I don’t know why I didn’t think of that. 😕. God bless you and have a wonderful holiday.
Thelma says
Okay, I heated it again as you suggested plus added 1cup of additional white chips and it worked. Set up right away. Thanks for your help.
Aimee Berrett says
Glad that made it work for you!
Esther Lord says
Hi Aimee,
I made your fudge yesterday and it is absolutely delicious. This morning I just couldn’t help myself, I had a bite with my coffee and it just melted in my mouth. I am not a huge fan of Eggnog but seriously though this is the bomb !! Thanks for sharing. P.S. Last night when I first made it, it had more of a caramal texture and over night it somehow changed to a kind of grainy texture, which I love. Just a heads up to anyone who gets my same type of results 🤗😋 Thanks again Aimee ✌
Aimee Berrett says
Don’t worry I would snack on it for breakfast too 😉
Esther Lord says
Hello ☺ I will be making your absofreakinlutly delicious looking fudge tomorrow. While I was jotting down the ingredients, I realized after reading the directions that you do not list how much salt we will need but you mention it in with the directionsame. Could you please add it in with the ingredients and I will check back tomorrow before I begin. Thank you very much for sharing all of your wonderful recipes with us all ✌
Aimee Berrett says
Sorry about that, it should just be about 1/4 tsp salt, I updated the recipe. Hope you love it as much as we did!
Thelma says
How much salt?
Aimee Berrett says
Sorry about that, the recipe is updated. You just need 1/4 tsp
Thelma says
Well, I also have another problem. It came out like taffy. It won’t set properly so I can cut it. Is there anything I can add to the fudge or do with it to make it set?
Aimee Berrett says
Did you put it in the fridge to set and it still wouldn’t? Unfortunately I don’t think there is anything that can be added to save it. I’m so sorry, I’m not sure why it wouldn’t set up 😔
Aimee Berrett says
From looking online it looKs like the reason is usually that it isn’t cooked enough, I’ve made this recipe and many others just like it many times without issue, but maybe your stove top was a lower temperature than mine? You could try reheating it a bit to see if that solves the issue at all, or remelting and adding another cup of white chocolate chips? Good luck!