Eggnog Fudge Creamy Holiday Candy (Printable Version)
Creamy white chocolate fudge spiced with eggnog, 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:
01 - Line an 8x8-inch baking pan with parchment paper, leaving an overhang to assist with removal.
02 - Combine unsalted butter, eggnog, and granulated sugar in a medium saucepan over medium heat. Stir frequently until mixture reaches a gentle boil.
03 - Reduce to low heat and simmer for 4 to 5 minutes, stirring constantly to prevent scorching.
04 - Remove saucepan from heat. Add white chocolate chips, ground nutmeg, ground cinnamon, and vanilla extract. Stir continuously until chocolate is melted and mixture is fully smooth.
05 - Promptly pour the fudge mixture into the prepared baking pan and smooth the top with a spatula.
06 - Sprinkle freshly grated nutmeg evenly over the top if desired.
07 - Cool at room temperature for 30 minutes, then refrigerate pan for at least 2 hours or until firm throughout.
08 - Using the parchment overhang, lift set fudge from the pan. Slice into 36 even squares with a sharp knife.
# Expert Tips:
01 -
- It tastes exactly like a mug of eggnog, only silkier and impossible to stop nibbling.
- The recipe is surprisingly easy, which means even a last-minute holiday craving is totally doable.
02 -
- Once, I rushed and didn’t simmer the mixture long enough—my fudge was too soft, so patience pays off!
- Switching to parchment paper instead of foil makes all the difference come slicing time.
03 -
- Use real vanilla extract, not imitation—the aroma is completely different and far richer.
- Sprinkle nutmeg just before serving for the freshest spice note and best presentation.