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eggnog fudge on red napkin

Eggnog Fudge

Servings 18
Author Cindy Hopper


  • 2 cups sugar
  • 1/2 cup butter
  • 3/4 cup eggnog
  • 12 ounces white baking chocolate
  • 1/4 teaspoon ground nutmeg
  • 1 7 ounce jars marshmallow creme
  • 1 teaspoon vanilla


  1. Bring sugar, butter, and eggnog to a full boil in a heavy medium-size saucepan. Continue to boil over medium heat until candy thermometer reaches 234 degrees, stir constantly to prevent scorching. Remove from heat and stir in the white chocolate and nutmeg, stirring until the chocolate is melted.  Add marshmallow creme and vanilla extract. Beat until well blended.  Pour into a buttered 8 or 9-inch square pan.  Cool, then cut into squares.  Store in an airtight container in the refrigerator. May be frozen for up to three weeks.