This easy recipe for eggnog fudge is the perfect sweet treat for the holidays, and also makes a perfect last minute gift for that special someone!
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. (See what I did there?) I do love my peppermint fudge at the holidays, but there is something about eggnog fudge that is even more holiday-festive even then peppermint. Let’s make it!
[clickToTweet tweet=”Looking for that perfect holiday gift from the kitchen? Try this eggnog fudge recipe!” quote=”Looking for that perfect holiday gift from the kitchen? Try this eggnog fudge recipe!”]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!
- 2 cups granulated sugar
- 1/2 cup butter
- 3/4 cup eggnog
- 10.5 ounces white chocolate bars, chopped into small pieces (I like Ghirardelli!)
- 1/2 tsp nutmeg, plus a little more for the top of the fudge
- One 7 ounce jar marshmallow creme
- 1 tsp rum extract
- Line an 8 or 9-inch square pan with nonstick foil, leaving some extra coming over the sides to make it easier to lift out.
- Put sugar, butter and eggnog in a large heavy pot over medium high heat and bring to a boil, stirring the whole time.
- Boil for 10 minutes over medium heat or until a candy thermometer reaches 234°F, stirring constantly.
- Move the pot to a cool burner and quickly stir in the chocolate until it is fully melted. Stir in the nutmeg followed by the marshmallow creme and rum extract.
- Stir it all together until it is well combined and then pour it into the foil-lined pan. Sprinkle a little more nutmeg on top and let it cool completely. (This is the hardest part.)
- Cut into squares and feel very merry!