Description
This Easy Eggnog Fudge recipe combines the creamy richness of eggnog with smooth white chocolate and warm spices to create a festive and indulgent treat perfect for holiday gatherings. With a luscious texture and subtle hints of rum flavoring, this fudge is delightfully simple to make and sure to impress.
Ingredients
Scale
Dry Ingredients
- 2 cups (400g) granulated sugar
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Dairy & Sweeteners
- ¾ cup (170g) unsalted butter
- ½ cup (120ml) full fat eggnog
- 7 ounce (200g) jar marshmallow creme
- 12 ounces (340g) white chocolate, finely chopped
Flavorings
- ½ teaspoon pure vanilla extract
- 1 teaspoon rum flavoring
Instructions
- Prepare Pan: Line a 9-inch square pan with parchment paper and set aside to ensure easy removal of the fudge later.
- Boil Sugar Mixture: In a large saucepan, combine the granulated sugar, unsalted butter, and full fat eggnog. Bring the mixture to a boil over medium heat while stirring constantly. Continue heating until it reaches the soft ball stage at 234°F (113°C), which takes about 4 minutes, then remove the pan from the heat.
- Melt White Chocolate: Stir in the finely chopped white chocolate into the hot mixture until it is fully melted and well incorporated, creating a smooth and creamy base.
- Add Remaining Ingredients: Mix in the marshmallow creme, ground nutmeg, ground cinnamon, salt, vanilla extract, and rum flavoring. Stir continuously until the mixture is smooth and all ingredients are well blended. At this stage, you can optionally use a mixer with a whisk attachment to beat the mixture until velvety smooth.
- Set the Fudge: Pour the smooth fudge mixture into the prepared pan and spread evenly. Lightly dust the top with additional grated nutmeg for a festive touch. Allow the fudge to set at room temperature or place it in the fridge for 4 hours to overnight until firm.
- Slice and Serve: Once set, lift the fudge out of the pan using the parchment paper, slice into 24 squares, and serve to enjoy this creamy, rich holiday treat.
Notes
- For best results, use an instant-read candy thermometer to accurately monitor the temperature for the soft ball stage.
- Ensure parchment paper covers sides of the pan for easy removal of fudge blocks.
- You can substitute rum flavoring with bourbon or omit it for a non-alcoholic version.
- Store fudge in an airtight container at room temperature or refrigerated for up to 2 weeks.
- To enhance presentation, dust a little extra nutmeg or cinnamon on top before serving.
