Eggnog Fudge

I haven’t yet gotten around to making the eggnog french toast I have been dreaming about, but I did want to get you this eggnog fudge before the holidays had come and gone, and here it, just in the Saint Nick of time. This comes to us from Recipe Girl, who by the way has some pretty fabulous looking Christmas cookies on her site right now.

This is a quick and easy fudge that is made mainly out of white chocolate (I used Ghiradelli), marshmallow creme fluff and, of course, eggnog. Those brown flecks are fresh ground nutmeg, which always makes things smell like everything is right with the world. It comes together in a snap, and if you chill it in the fridge it will be ready super-fast.

By the way, I wanted to point out that plate the fudge is sitting on. That is one of my Twelve Days of Christmas plates, and I LOVE them. They are a Christmas Dessert Tradition in my house.I don’t think they make this particular variety anymore, but I did spot some that were very merry here.    In the meantime, here’s some great eggnog fudge for you. Happy Merry! 


Eggnog Fudge
Serves: 30 - 40 pieces
  • 2 cups granulated sugar
  • ½ cup butter
  • ¾ cup dairy eggnog
  • 10.5 ounces white chocolate bars, chopped into small pieces
  • ½ tsp freshly grated nutmeg, plus a little more for the top of the fudge
  • One 7 ounce jar marshmallow creme
  • 1 tsp rum extract
  1. Line an 8 or 9-inch square pan with foil and let it hang over the sides. Butter the foil.
  2. In a heavy, 3-quart saucepan combine sugar, butter and eggnog. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
  3. Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and then pour into prepared pan. Sprinkle a little freshly ground nutmeg on top. Let stand at room temperature until cooled. Refrigerate if you’d like to speed up the process.
  4. When completely cool, cut into squares. Store in a covered container.


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  1. tea_green says

    This is really good fudge and my neighbors like it. It's pretty and tastes like solidfied eggnog better than it sounds).

    There's actually a strange story about this one. So the recipe called for rum extract and before I got up the gall to make this for the first time, I always saw it everywhere. So when I decided to make it, suddenly all the rum extract was just gone. I found out that most supermarkets like Wally-world only keep 4 or 5 of the things in stock all year round because of supply and demand. So I was about to give up when I wandered in a Mexican supermarket and lo and behold it was there. Guess that goes to show you that things are always in the last place you look…but then again, if you find things in the first place you look does that make it the last place you looked? Oh well.

  2. Adele Daniels Forbes says

    Absolutely love your blog and all of your recipes! Have shared several with my FB friends. I will be checking back with you often.

  3. generic viagra says

    This recipe is perfect because I love eggnog so I can see this totally different because that's like a solid eggnog, I'd like to prepare it to know what the flavor is.m10m

  4. zenegra online says

    Thanks for sharing this recipe of EGGNOG FUDGE. Really very delicious.. I like it..Going to try it.. Thanks….

  5. FramedCooks says

    I think it totally could. The run taste might not be as concentrated as with the extract, but it will still work as a substitute ingredient – just don't change the amount.

  6. Emily M says

    I made these for Christmas, and they are very good. I used real rum instead of the extract which added that special something. The fudge was very creamy but was almost crumbly and tended to fall apart. Since I haven't made fudge of any sort in living memory, I am not able to determine why this happened.

    • Dean says

      You should try a candy thermometer, not that expensive. You have to stir it while it boils over medium heat to a temp of 325 F. That way all the sugar has a chance to melt. Then you take it off and stir until its smooth with no grains of sugar or chunks of white choc.

  7. Anonymous says

    Definitely an interesting and unique recipe! The flavor is good, but people who are considering making this should know that it is VERY VERY rich and sweet (even for fudge). I brought it to a few holiday parties, and while people generally seemed to think it tasted fine, several people also commented on how very sweet it was and I noticed that nobody took more than one piece. Since the recipe makes several pieces of fudge, I'd suggest making this for a large gathering where there will be several dessert options available.

    • Kate says

      You know, mine never lasts that long, but I always think it is a good idea to put fudge in the fridge. And I think you should be good with it for at least a week. :)


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