Eggnog Fudge (Print View)
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 Steps:
01 - Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium saucepan over medium heat, combine unsalted butter, eggnog, and granulated sugar. Stir frequently until the mixture reaches a gentle boil.
03 - Reduce heat to low and simmer for 4 to 5 minutes, stirring constantly.
04 - Remove saucepan from heat. Add white chocolate chips, ground nutmeg, ground cinnamon, and pure vanilla extract. Stir until chocolate is fully melted and the mixture is smooth.
05 - Pour the fudge mixture into the prepared pan. Smooth the top with a spatula and, if desired, sprinkle with freshly grated nutmeg.
06 - Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours until firm.
07 - Lift the fudge out of the pan using the parchment overhang. Slice into 36 squares with a sharp knife.
# Expert Hints:
01 -
- The fudge tastes like sipping eggnog from a mug by a glowing tree, but with none of the mess or fuss.
- It makes even ordinary days feel like a celebration and brings out the smiles wherever you share it.
02 -
- I once tried swapping margarine for butter and ended up with a greasy, disappointing slab—that extra richness matters.
- Letting the fudge cool at room temperature before refrigerating prevents condensation from making the top sticky.
03 -
- Use a really sharp, warmed knife for the cleanest cuts and wipe it between slices.
- If your pan is larger than 8x8-inch, double the recipe or your fudge will be too thin.