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Eggnog Fudge

Eggnog fudge is a creamy stovetop candy flavored with white chocolate, marshmallow creme, vanilla, and ground nutmeg. It sets in a 9x13-inch pan for easy cutting into 48 pieces.
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Prep Time 15 minutes
Cook Time 8 minutes
Cooling 3 hours
Total Time 3 hours 23 minutes
Servings: 48 servings
Course: Dessert
Cuisine: American
Calories: 108
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups granulated sugar
  • 0.75 cup unsalted butter
  • 0.67 cup eggnog
  • 1 package (12 oz) white chocolate chips
  • 1 jar (7 oz) marshmallow creme
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground nutmeg

Equipment

  • 1 9x13-inch baking pan
  • 1 heavy-bottomed 4-quart saucepan
  • 1 candy thermometer

Method
 

  1. Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides.
  2. Combine the sugar, butter, and eggnog in a heavy-bottomed 4-quart saucepan over medium heat, stirring constantly until the butter melts and the sugar dissolves.
  3. Bring the mixture to a boil and cook, stirring constantly, until a candy thermometer reads 234°F, about 5–8 minutes.
  4. Remove the pan from the heat.
  5. Stir in the white chocolate chips, marshmallow creme, vanilla, and nutmeg until smooth.
  6. Pour the fudge into the prepared pan and spread it evenly.
  7. Let it cool at room temperature until firm, about 2–3 hours.
  8. Lift the fudge out using the parchment overhang.
  9. Cut it into 48 pieces.

Notes

For neat pieces, let the fudge cool until fully firm before cutting. Store airtight in the refrigerator for up to 1 week; freeze for up to 2 months. For a dairy-free variation, use dairy-free butter, eggnog, and white chocolate chips.