fudge Archives – Like Mother, Like Daughter https://lmld.org/tag/fudge/ A blog where a mother and daughter share their favorite recipes Fri, 19 Dec 2025 16:13:10 +0000 en-US hourly 1 https://lmld.org/wp-content/uploads/2022/01/cropped-favicon-32x32.png fudge Archives – Like Mother, Like Daughter https://lmld.org/tag/fudge/ 32 32 Eggnog Fudge https://lmld.org/eggnog-fudge/ https://lmld.org/eggnog-fudge/#comments Fri, 19 Dec 2025 15:00:00 +0000 http://lmld.org/?p=18551 This Eggnog Fudge is one of my favorite holiday flavors turned into candy. It’s creamy, rich, and full of that classic eggnog

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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!

A plate of eggnog fudge pieces.

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!

A stack of eggnog fudge pieces.

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.
A plate of pieces of eggnog fudge.

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
The ingredients needed to make eggnog fudge.

How to make Eggnog Fudge

Boiling sugar in a pot.

Step 1: Cook the Sugar. Add the granulated sugar, unsalted butter, and eggbig to a large sauce pan and cook it over medium heat.

Eggnog fudge cooking in a pot.

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.

Eggnog fudge in a pot, with the marshmallow fluff still not fully mixed in.

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.

A glass pan full of eggnog fudge.

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.
A hand holding a piece of eggnog fantasy fudge.

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.

A stack of 4 eggnog fudge pieces, and the top piece has a bite out of it.

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?

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!

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A plate of eggnog fudge pieces.
Print

Eggnog Fudge

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!
Course Dessert
Cuisine American
Keyword Christmas, Eggnog Fudge, holiday
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 72
Calories 87kcal

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

Calories: 87kcal | Carbohydrates: 14g | Protein: 0.4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 14mg | Potassium: 20mg | Fiber: 0.01g | Sugar: 13g | Vitamin A: 66IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.02mg

This Eggnog Fudge was first posted on November 25, 2016. The photos and blog text were updated for clarity on December 19, 2025.

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