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Eggnog Fudge

I experimented with many recipes featuring eggnog before coming up with this winning combination. —Richell Welch, Buffalo, Texas
Eggnog Fudge
Eggnog Fudge Recipe photo by Taste of Home
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35 Tried-and-True 13×9 Casseroles
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  • Total Time
    Prep: 1 hour + cooling
  • Makes
    about 3-1/4 pounds

Ingredients

  • 1 tablespoon plus 3/4 cup butter, softened, divided
  • 3 cups sugar
  • 2/3 cup eggnog
  • 2 tablespoons heavy whipping cream
  • 1 package (10 to 12 ounces) white baking chips
  • 1 cup marshmallow creme
  • 1 cup finely chopped walnuts
  • 2 teaspoons vanilla extract

Directions

  • Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. In a large saucepan, combine the sugar, eggnog, cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook until a candy thermometer reads 238° (soft-ball stage), stirring occasionally.
  • Remove from the heat. Stir in chips until melted. Stir in the marshmallow creme, walnuts and vanilla.
  • Spread into prepared pan. Cool to room temperature. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Editor's Note: This recipe was tested with commercially prepared eggnog. We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutrition Facts
2 piece: 114 calories, 6g fat (3g saturated fat), 10mg cholesterol, 34mg sodium, 15g carbohydrate (12g sugars, 0 fiber), 1g protein.

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Reviews

Click stars to rate
Average Rating:
  • Red
    Oct 19, 2019

    I love this recipe! I also change it up by using diffrent flavors of eggnog..

  • Mbodin
    Dec 13, 2015

    Made this last year and it came out great. Just finished another batch, and I'm sure it is just as good. I think it could use a little more eggnog though. 1cup instead of 2/3 cup. Maybe next time. Also I just use 2 tbs of milk instead of whipping cream as I don't always have it on hand. Don't think it makes any difference as long as you cook to 238 deg. Enjoy.

  • carrie58
    Jan 19, 2012

    excellent, a real hit at Christmas especially!!

  • gerrykg
    Dec 21, 2011

    FUDGE CRUMBLES WHEN CUTTING IT -- MADE IT TWICE AND SAME THING HAPPENED BOTH TIMES.

  • dseym219
    Dec 18, 2010

    No comment left

  • rroudebush
    Dec 5, 2010

    I have used this recipe for about 3-4 years now, and it never fails to get rave reviews. I usually make a double batch, because people request that I bring it to holiday gatherings so much! Top notch fudge!

  • Angelkissed
    Dec 16, 2009

    No comment left

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