Easy Eggnog Fudge Recipe

Three creamy white fudge squares are stacked on a round wooden slice, with more fudge pieces blurred in the background. The setup rests on patterned paper with a rustic, festive feel.

Here comes the creamiest, coziest little square of holiday magic you’ll make all season - eggnog fudge! This one is pure Christmas nostalgia wrapped up in a pan.

5 from 2 votes

Prep Time: 30

Cook Time: 10

Author: Heather Painchaud

Servings: 9 servings

Ingredients

½ cup salted butter
¾ cup eggnog
2 cups white sugar
12 oz white chocolate chips
7 oz jar marshmallow fluff
½ teaspoon nutmeg
1 teaspoon rum extract

Instructions

Start by adding your butter, sugar and eggnog to a sauce pan. Bring to a boil. Stirring constantly, be careful not to burn it.
Using a candy thermometer, continue to cook until the temperature reaches 234 degrees. Remove from the stove.
Stir in remaining ingredients. Mix until melted and smooth.
Pour into a 9x9" baking dish lined with parchment paper. Sprinkle with nutmeg. Allow to set up at room temperature or in the fridge.
Slice and enjoy!

Notes

Make sure the mixture hits 234°F—this ensures the fudge sets with the perfect firm-but-creamy texture and doesn’t stay soft.
Line the pan generously with parchment so you can lift the whole block out easily for clean slicing.
Don’t rush the set time! Let the fudge cool completely at room temperature before cutting for those perfect, sharp edges.
For extra eggnog flavour, add a pinch more nutmeg on top—my boys love the extra sprinkle.
If your fudge separates while cooking, just keep stirring over gentle heat and it will come back together.

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