For a boozier flavor, substitute 1-2 tablespoons of dark rum for an equal amount of eggnog. Use high-quality vanilla candy melts for the best flavor and texture. Store leftover fudge in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. Double wrap for freezing. Experiment with different extracts, such as bourbon or almond, to create unique flavor variations.
Festive Eggnog Fudge
-
PREP TIME10 mins
-
COOK TIME10 mins
-
TOTAL TIME1 hrs 50 mins
-
SERVING36 People
-
VIEWS16
Indulge in the creamy decadence of Festive Eggnog Fudge, a holiday confection that melts in your mouth. Infused with the warm spices of eggnog and a hint of rum, this easy-to-make treat is perfect for gifting or savoring by the fire.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate23 g
-
Cholesterol11 mg
-
Protein1 g
-
Saturated Fat3 g
-
Sodium32 mg
-
Sugar21 g
-
Fat5 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPrepare Your Pan (5 minutes): Line a 9-inch square baking pan with aluminum foil, ensuring an overhang on all sides for easy removal. Lightly grease the foil with butter or cooking spray.
02
StepCreate the Fudge Base (10 minutes): In a large, heavy-bottomed saucepan, combine the sugar, eggnog, and butter. Cook over medium heat, stirring constantly, until the mixture comes to a rolling boil. Continue to boil for 5 minutes, stirring continuously to prevent scorching.
03
StepIncorporate Candy and Flavor (5 minutes): Remove the saucepan from the heat. Immediately add the chopped vanilla candy melts and marshmallow creme. Stir vigorously until completely smooth and melted. Stir in the rum extract.
04
StepSet and Chill (1 hour 30 minutes): Pour the fudge mixture into the prepared baking pan, spreading evenly. Sprinkle a generous pinch of freshly grated nutmeg over the top. Let the fudge cool to room temperature for about 30 minutes, then refrigerate for at least 1 hour, or until firm.
05
StepServe (5 minutes): Once firm, use the foil overhang to lift the fudge from the pan. Place on a cutting board and cut into 36 equal pieces using a large, sharp knife. Serve chilled and enjoy!
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Kelvin Durgan
Jun 30, 2025This recipe is so easy to follow, and the fudge is absolutely delicious! My family loved it.
Manley Leffler
Jun 24, 2025The rum extract really enhances the flavor. I highly recommend using it.
Houston Durgan
Jun 18, 2025I doubled the recipe for a party, and it was a huge hit!
Willa Carter
Jun 4, 2025Response: While it will change the flavor, you can substitute milk chocolate. Just be sure to watch it closely as it melts, as it can burn more easily.
Burley Carter
Jun 2, 2025I added a little bit of cinnamon along with the nutmeg, and it turned out amazing!
Fabiola Walsh
May 17, 2025Response: Make sure to stir the mixture constantly while boiling to prevent sugar crystals from forming. Also, ensure the candy melts are finely chopped.
Salvatore Hoeger
May 17, 2025Can I use milk chocolate instead of vanilla candy melts?
Adonis Kessler
May 14, 2025This is the perfect holiday treat! Thanks for sharing this recipe.
Demond Beahan
May 13, 2025My fudge turned out a little grainy. What could I have done wrong?