Eggnog Fudge (Printable)
Creamy white chocolate fudge flavored with eggnog, vanilla and nutmeg — chill, slice, and serve festive squares.
# 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, for topping
# How To Make:
01 - Line an 8x8-inch baking pan with parchment paper, ensuring enough overhang for easy removal.
02 - In a medium saucepan over medium heat, melt the butter with eggnog and sugar, stirring frequently until the mixture just begins to boil.
03 - Reduce heat to low and simmer for 4 to 5 minutes, stirring constantly to prevent scorching.
04 - Remove from heat. Add white chocolate chips, ground nutmeg, ground cinnamon, and vanilla extract. Stir thoroughly until the chocolate is fully melted and the mixture is smooth.
05 - Immediately pour the mixture into the prepared pan. Smooth the surface with a spatula and sprinkle with freshly grated nutmeg if desired.
06 - Let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours or until firm.
07 - Lift out the set fudge using the parchment overhang. Cut into 36 even squares with a sharp knife.
# Expert Hints:
01 -
- Whipping up a batch feels like a shortcut to holiday spirit even on a hectic day.
- The irresistible creaminess and subtle spice convinced even my non-fudge friends to steal an extra bite.
02 -
- Once, I rushed the stirring and ended up with grainy fudge—the key is constant attention while it simmers.
- Adding the chocolate only after removing from heat keeps it glossy and melt-in-your-mouth soft.
03 -
- Straight edges are easiest if you warm your knife with hot water between each cut.
- For the smoothest fudge, don’t stop stirring once the sugar boils—little things make a big difference.