Eggnog Fudge (Printable Version)
White chocolate and eggnog fudge spiced with nutmeg and cinnamon; chill, slice, and serve.
# What You Need:
→ Fudge Base
01 - 3 cups white chocolate chips
02 - 1/2 cup unsalted butter
03 - 1/2 cup eggnog
04 - 2 cups granulated sugar
05 - 1/2 teaspoon ground nutmeg
06 - 1/4 teaspoon ground cinnamon
07 - 1 teaspoon pure vanilla extract
→ Optional Garnish
08 - 1/4 teaspoon freshly grated nutmeg
# How-To Steps:
01 - Line an 8x8-inch baking pan with parchment paper, allowing an overhang on the sides for easy removal.
02 - In a medium saucepan over medium heat, combine unsalted butter, eggnog, and granulated sugar. Stir frequently until the mixture reaches a gentle boil.
03 - Reduce heat to low and continue to simmer for 4 to 5 minutes, stirring constantly to prevent scorching.
04 - Remove saucepan from heat. Immediately add white chocolate chips, ground nutmeg, ground cinnamon, and pure vanilla extract. Stir thoroughly until the chocolate melts and the mixture is smooth.
05 - Pour the fudge mixture into the prepared pan and smooth the surface with a spatula.
06 - Sprinkle the top evenly with freshly grated nutmeg, if desired.
07 - Allow the pan to cool at room temperature for 30 minutes. Transfer to the refrigerator for at least 2 hours or until completely firm.
08 - Using the parchment paper overhang, lift the fudge out of the pan. Cut into 36 equal pieces with a sharp knife.
# Helpful Tips:
01 -
- If you want a dessert that tastes like holiday cheer in a bite, this fudge is it – creamy and fragrant with just a kiss of spice.
- It sets up beautifully ahead of time and makes instant gifts or party table treats, which is why I end up making double batches every December.
02 -
- If you rush and don’t let the fudge set long enough, you’ll end up with delicious but impossibly messy blobs.
- Switching to real vanilla extract made all the difference—the artificial stuff just didn’t deliver that same warm aroma.
03 -
- Never stop stirring during the boiling and simmering—otherwise, the sugar can seize and ruin the batch.
- A pinch more nutmeg on top right before serving boosts both aroma and presentation for last-minute guests.