Eggnog Fudge (Printable)

Creamy white chocolate fudge flavored with eggnog, nutmeg and vanilla; chilled and cut into 36 bite-sized 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 for topping

# Method:

01 - Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a medium saucepan over medium heat, combine unsalted butter, eggnog, and granulated sugar. Stir frequently until the mixture reaches a gentle boil.
03 - Reduce the heat to low and simmer for 4 to 5 minutes, stirring constantly to prevent burning.
04 - Remove the saucepan from heat. Add white chocolate chips, ground nutmeg, ground cinnamon, and pure vanilla extract. Stir until the chocolate chips are fully melted and the mixture is smooth.
05 - Immediately pour the hot fudge mixture into the prepared baking pan and smooth the surface with a spatula.
06 - Evenly sprinkle freshly grated nutmeg over the top, if desired.
07 - Let the fudge cool at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 2 hours or until completely firm.
08 - Using the parchment overhang, lift the fudge from the pan and cut into 36 squares with a sharp knife.

# Expert Hints:

01 -
  • It turns classic eggnog into a melt-in-your-mouth treat that feels like a secret holiday hack.
  • This fudge is so simple, you’ll surprise yourself with the gourmet result—friends insist on the recipe every year.
02 -
  • I once rushed the cooling and ended up with sticky fudge that wouldn’t hold its shape—patience is key.
  • Adding vanilla off the heat keeps the flavor bright instead of bitter.
03 -
  • Let the fudge set completely before cutting—resist the urge to sample too soon.
  • Always check your white chocolate ingredients; some chips don’t melt as smoothly.

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