Eggnog Fudge (Printable Version)
Creamy white-chocolate fudge flavored with eggnog and nutmeg, chilled and cut into squares for holiday sharing.
# 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 Make:
01 - Line an 8x8-inch baking pan with parchment paper, ensuring there is enough overhang to lift the fudge out after chilling.
02 - In a medium saucepan over medium heat, combine unsalted butter, eggnog, and granulated sugar. Stir frequently and bring the mixture to a gentle boil.
03 - Reduce the heat to low and simmer for 4 to 5 minutes, stirring constantly to avoid scorching.
04 - Take the saucepan off the heat. Add white chocolate chips, ground nutmeg, ground cinnamon, and vanilla extract. Stir until the chocolate is fully melted and the mixture is smooth.
05 - Immediately pour the warm fudge mixture into the prepared pan, smoothing the surface evenly with a spatula.
06 - If using, sprinkle freshly grated nutmeg evenly over the top.
07 - Let the fudge cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 2 hours until firm.
08 - Lift the fudge from the pan using the parchment paper overhang, then cut into 36 squares with a sharp knife.
# Expert Advice:
01 -
- It tastes like a cozy cup of eggnog in fudge form and comes together quickly with just a saucepan.
- Every piece carries that irresistibly creamy texture guests always ask about—and it keeps beautifully for gifting.
02 -
- If you don't stir constantly once the sugar dissolves, the mixture can scorch quickly.
- Letting the fudge cool fully before cutting is the only way to get truly neat, picture-perfect squares.
03 -
- Avoid grainy fudge by making absolutely sure the sugar fully dissolves before adding the white chocolate.
- Stirring steadily and scraping down the sides will keep the fudge from developing any burnt spots or sugar crystals.