Eggnog Fudge (Printer-Friendly)
Festive white chocolate fudge with eggnog, nutmeg and vanilla; chilled and cut into 36 squares.
# What You'll 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, for topping
# How to Make It:
01 - Line an 8x8-inch baking pan with parchment paper, allowing excess to hang over the sides 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 continue simmering for 4 to 5 minutes, stirring constantly to prevent burning.
04 - Remove the saucepan from heat. Add white chocolate chips, ground nutmeg, ground cinnamon, and vanilla extract. Stir until the chocolate is fully melted and the mixture becomes smooth.
05 - Immediately pour the warm mixture into the prepared pan and use a spatula to smooth the surface.
06 - Evenly sprinkle freshly grated nutmeg over the surface, if desired.
07 - Allow the fudge to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours or until fully set.
08 - Using the parchment overhang, lift the fudge from the pan. Cut into 36 even squares with a sharp knife.
# Expert Advice:
01 -
- It tastes exactly like holiday magic—without needing any special candy thermometer secrets.
- This fudge is always the first thing to disappear at parties because everyone wants the recipe.
02 -
- Don’t rush the melting—if the chocolate isn’t fully smooth, the texture gets grainy and weird.
- The extra dusting of nutmeg on top makes it look and taste so much more special—don’t skip it!
03 -
- Always measure your eggnog and sugar precisely or the fudge can refuse to set.
- The key to soft, creamy texture is to fully dissolve the sugar before adding chocolate chips.