This Eggnog Fudge is one of my favorite holiday flavors turned into candy. It’s creamy, rich, and full of that classic eggnog flavor. This recipe is tried and true, giving you the creamiest, richest fudge, which just the right touch of holiday spice!
This fudge is a twist on traditional fantasy fudge, made with eggnog, white chocolate, and nutmeg to give it the best smooth texture, and eggnog flavor. I think even non eggnog lovers will love this lightly flavored fudge, or these eggnog caramels.
I love grabbing a carton or two of eggnog once the holiday season comes around. This white chocolate eggnog fudge is perfection. It’s not too heavy on the eggnog flavor, but just the perfect combination of eggnog and white chocolate!
Why you should make this
- Festive Flavor: Actual eggnog is used in the fudge to give it that classic flavor in every bite! So fun for a seasonal twist for cookie trays.
- Creamy Texture: This fudge has the best smooth, creamy, melt in your mouth texture. Just like fudge should be.
- Perfect for gifting: This makes a big pan worth, so cut it into squares and wrap a few up, or add them to your holiday treat boxes.
Ingredients Needed
This is a quick overview of some of the ingredients you’ll need for this Eggnog Fudge Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Granulated Sugar: The base of the fudge, this cooks up and helps it set when cooked to the right temperature
- Unsalted Butter: Adds a little extra richness
- Eggnog: Use a full fat eggnog for the best flavor
- White Chocolate Chips: Use a high quality chip like Ghiradelli for the best results
- Marshmallow Creme: Gives it that extra smooth Fantasy Fudge texture
- Vanilla Extract: Use a pure vanilla extract, or substitute rum extract if you like rum with your eggnog
- Salt: Just a pinch to balance the sweetness. If you’re using salted butter you can skip adding any.
- Nutmeg: Adds a little extra spice flavor
How to make Eggnog Fudge
Step 1: Cook the Sugar. Add the granulated sugar, unsalted butter, and eggbig to a large sauce pan and cook it over medium heat.
Step 2: Bring to a boil. Bring the mixture to a boil and let it cook for 3 to 5 minutes, sitrring constantly. Let the fudge cook until a candy thermometer reaches 234 F. If it hits that in less than 3 minutes, you’ll still want to remove it from the heat.
Step 3: Add the White Chocolate. Add the white chocolate chips and marshmallow fluff and stir until they are totally melted and combined. Add in the vanilla extract, nutmeg, and salt and stir it all together.
Step 4: Transfer to a pan. Scoop or pour the fudge into a lined 9×13 pan, and spread it evenly to the corners, smoothing the top. Let the fudge sit at room temperature until it is set. Slice it into pieces and enjoy!
Tips and Tricks:
- Use Quality Ingredients: Use high quality white chocolate chips, or a chopped white chocolate bar for the best flavor. This is the foundation of your fudge, so you don’t want to skimp.
- Use a Candy Thermometer: Use a candy thermometer for the best results. This will ensure you have a creamy fudge that sets up nicely. The fudge should reach between 234 and 236 F.
- How to fix Overcooked Fudge: You can try saving the fudge by putting it back in a pan to cook with about 4 TBS of heavy cream or eggnog, bring it to a simmer to let everything come back together and cook it to the correct temperature. (I recommend checking your thermometer first if you thought you cooked it to the right temperature the first time)
- How to fix Undercooked Fudge: You will need to cook it longer. Add a couple TBS of cream or eggnog and let the mixture come to a boil again. Cook it until it reaches the soft ball stage 234-236F.
Storage Instructions
Store the fudge in an airtight container at room temperature for up to 5 days. Or store the fudge in an airtight container in the fridge for up to 2 or 3 weeks. Let the fudge warm at room temperature for a few minutes before eating, to let it soften a bit before enjoying.
You can also freeze the fudge for up to 3 months in a freezer safe container. Thaw it in the refrigerator before enjoying.
This Eggnog fudge is a festive, creamy fudge that belongs on your holiday cookie trays. The fudge has an unmistakable Christmas flavor, and will disappear faster than Santa eats his cookies!
Looking for more Eggnog Recipes?
- Eggnog Cookies
- Eggnog Pancakes
- Eggnog French Toast Casserole
- Eggnog Cinnamon Rolls // Best Christmas Desserts
- Eggnog Pie // Best Christmas Desserts
- Eggnog Donuts // Yummy Healthy Easy
If you make this Eggnog Fudge please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!
Eggnog Fudge
Ingredients
- 3 cups Granulated Sugar
- 3/4 cup Unsalted Butter
- 3/4 cup Eggnog
- 2 cups White Chocolate Chips
- 7 oz Marshmallow crème
- 1 tsp Vanilla extract
- 1/4 tsp Salt
- 1/4 tsp Ground Nutmeg (plus more sprinkled on top)
Instructions
- Line a 9×13 pan with parchment paper. Set it aside.
- Combine the granulated sugar, butter, and eggnog to a large heavy duty sauce pot over medium heat. Stir together as it starts to melt together. 3 cups Granulated Sugar, 3/4 cup Unsalted Butter, 3/4 cup Eggnog
- Stir the mixture occasionally as it comes to a boil. Once boiling, stir constantly until the fudge reaches 234 F. (This will take 4 to 5 minutes)2 cups White Chocolate Chips
- Remove the pot from the heat and add in the white chocolate and marshmallow cream. Stir the mixture until the chocolate is melted and everything is stirred together. 2 cups White Chocolate Chips, 7 oz Marshmallow crème
- Stir in the vanilla extract, salt, and nutmeg until combined. 1 tsp Vanilla extract, 1/4 tsp Salt, 1/4 tsp Ground Nutmeg
- Pour or scoop the mixture into the prepared pan and spread the fudge to the corners. Smooth out the top.
- Sprinkle a little more nutmeg on top.
- Cover the fudge and let it sit until the fudge is set for at least 3 to 4 hours, or place it in the fridge to chill faster.
- Slice it up and enjoy.
Notes
- Use Quality Ingredients: Use high quality white chocolate chips, or a chopped white chocolate bar for the best flavor. This is the foundation of your fudge, so you don’t want to skimp.
- Use a Candy Thermometer: Use a candy thermometer for the best results. This will ensure you have a creamy fudge that sets up nicely. The fudge should reach between 234 and 236 F.
- How to fix Overcooked Fudge: You can try saving the fudge by putting it back in a pan to cook with about 4 TBS of heavy cream or eggnog, bring it to a simmer to let everything come back together and cook it to the correct temperature. (I recommend checking your thermometer first if you thought you cooked it to the right temperature the first time)
- How to fix Undercooked Fudge: You will need to cook it longer. Add a couple TBS of cream or eggnog and let the mixture come to a boil again. Cook it until it reaches the soft ball stage 234-236F.
- Storage Instructions: Store the fudge in an airtight container at room temperature for up to 5 days. Or store the fudge in an airtight container in the fridge for up to 2 or 3 weeks. Let the fudge warm at room temperature for a few minutes before eating, to let it soften a bit before enjoying.
- How to Freeze: You can also freeze the fudge for up to 3 months in a freezer safe container. Thaw it in the refrigerator before enjoying.
Nutrition
This Eggnog Fudge was first posted on November 25, 2016. The photos and blog text were updated for clarity on December 19, 2025.
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!