Description
Creamy and festive, this Eggnog Fudge blends holiday eggnog, white chocolate, and nutmeg into a smooth and indulgent treat. Perfect for gifting or enjoying at home, it’s the ultimate holiday dessert.
Ingredients
- 2 cups granulated sugar
- ½ cup unsalted butter
- ¾ cup eggnog
- 1 teaspoon ground nutmeg (plus more for garnish)
- 1 package (12 oz) white chocolate chips
- 1 jar (7 oz) marshmallow creme
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pan:
- Line an 8×8-inch or 9×9-inch baking dish with parchment paper or foil, leaving overhang for easy removal.
- Lightly grease with butter or non-stick spray.
- Cook the Fudge Base:
- In a large saucepan, combine sugar, butter, and eggnog over medium heat. Stir continuously.
- Bring to a boil and cook for 8-10 minutes, or until the mixture reaches the soft-ball stage (234-240°F).
- Add Chocolate and Marshmallow:
- Remove from heat and stir in white chocolate chips until melted.
- Quickly mix in marshmallow creme and vanilla extract until smooth.
- Pour and Set:
- Pour into the prepared pan and spread evenly.
- Garnish with additional ground nutmeg.
- Let cool at room temperature for 3-4 hours or refrigerate for 1-2 hours.
- Cut and Serve:
- Lift fudge from the pan using the parchment or foil.
- Cut into squares and enjoy!
Notes
- For extra flavor, add a pinch of cinnamon or allspice.
- Make it dairy-free with substitutes like plant-based butter and eggnog.
- Store in an airtight container at room temperature for up to 1 week or refrigerate for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
