Eggnog is one of my favorite winter flavors and this EGGNOG FUDGE is everything I love in a holiday treat!
Candy making is an important part of our family’s holiday traditions. Each year I host an Annual Cookie and Candy Making Day before Christmas. If you have never held a cookie making day before I’ve shared some tips and tricks with you on how to host a cookie baking day here.
On our cookie making day, we just don’t make cookies though. We make candy too and fudge is definitely at the top of the list. My mom is usually the fudge maker and she is famous for her Rocky Road Fudge and white chocolate cranberry pistachio fudge. She has been making it for years. We have our traditional, must make candy recipes we do every year but I usually try and experiment with one new candy recipe each year.
This year it is Eggnog Fudge. I love eggnog. The holidays don’t officially start for me until I’ve purchased my first carton of eggnog. I then hide it in the back of the refrigerator so I don’t have to share it with anyone! I did save a little of it though to make some fudge.
The nutmeg is what really gives the true eggnog flavor. There is nutmeg in the fudge and then a sprinkle on top too. For successful fudge making, you need two things, a candy thermometer, and a good heavy pan. If your pan isn’t heavy enough your fudge will burn.
Happy candy making!
Ingredients
- 2 C granulated sugar
- 3/4 C butter
- 2/3 C eggnog
- 1 tsp nutmeg
- 12 oz. white chocolate chopped
- 7 oz. jar marshmallow cream
- 1 tsp vanilla
- nutmeg for sprinkling
Instructions
- Grease a 9 inch sqsuare pan.
- Combine the sugar, butter, eggnog and 1 tsp nutmeg in a heavy saucepan.
- Bring to a boil, stirring frequently. When it comes to a rollilng boil, add a candy thermometer to the side of the pan.
- Heat mixture to 235 degrees F. This will take about 10 minutes. If you don't have a candy thermometer you can test it by dropping a small amount of syrup into cold water. It should form a soft ball that flattens when removed from the water and placed on a hard surface.
- Remove pan from the heat, add white chocolate, marshmallow cream and vanilla.
- Stir until fluffy and it loses it's shine.
- Spoon into prepared pan, spread evenly.
- Cool completely and cut into squares
Virginia C Bohn says
Thank You I have been so busy i forgot to make my eggnog fudge my daughter would have a Fit lol
Ann says
Hi. I tried this twice. I know it is awesome, since I sampled a friend’s. But, when I try, first time the mixture turned almost like concrete when I added dry ingredients. Second time not quite as hard, but still really hard, like tiny pebbles. What am I doing wrong please?
Jennifer Kimmel says
Hey Ann! Are you using a candy thermometer and a good heavy pan?
Chelsey says
You may be cooking the sugar mixture too long. Depending on your pan it could be rising a few degrees in temp even after pulling off the stove. Try pulling it off just before softball stage. You can also add less white chocolate and fluff if you like. Those last ingredients don’t have to be exact:)
Chelsey says
You’re getting the mixture too hot. Are you cooking it to exactly 235? If so try using the water method to test for “softball” stage