Eggnog Fudge (Print Version)
Creamy white chocolate fudge with eggnog, nutmeg, and vanilla—chill until firm and cut into festive 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
# How to Cook:
01 - Line an 8x8-inch baking pan with parchment paper, leaving enough overhang for easy removal.
02 - In a medium saucepan, melt unsalted butter over medium heat. Add eggnog and granulated sugar, stirring frequently until the mixture begins to gently boil.
03 - Reduce heat to low and simmer for 4 to 5 minutes, stirring constantly to prevent scorching.
04 - Remove the saucepan from heat. Add white chocolate chips, ground nutmeg, cinnamon, and vanilla extract. Stir until fully melted and smooth.
05 - Immediately transfer the fudge mixture to the prepared baking pan and smooth the surface with a spatula. Sprinkle evenly with freshly grated nutmeg if desired.
06 - Allow the fudge to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours until firmly set.
07 - Using the parchment overhang, lift the fudge from the pan. Cut into 36 squares with a sharp knife.
# Expert Advice:
01 -
- This fudge tastes exactly like sipping eggnog by the fire, but in sweet-and-melty form.
- It sets up quickly and easily in the fridge, no candy thermometer or guesswork required.
02 -
- If you overheat the fudge base, it can seize or become grainy—stir gently and watch closely.
- Letting the chocolate melt completely off-heat kept my batch smooth and avoided any harsh burning.
03 -
- Walk away from the stove as soon as the chocolate melts—overmixing can make the texture gritty.
- For extra-chic squares, warm your knife with hot water and dry it before cutting.