Eggnog Fudge, Creamy Holiday Treat (Print Version)

Creamy white chocolate fudge flavored with eggnog, nutmeg and vanilla — chilled, sliced, and ready for holiday sharing.

# What You 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 Make It:

01 - Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the edges for easy lifting.
02 - In a medium saucepan set over medium heat, combine unsalted butter, eggnog, and granulated sugar. Stir regularly until the mixture reaches a gentle boil.
03 - Reduce the heat to low and let the mixture simmer for 4 to 5 minutes, stirring constantly to prevent scorching.
04 - Remove saucepan from heat. Add white chocolate chips, ground nutmeg, ground cinnamon, and vanilla extract. Stir until the chocolate is fully melted and the mixture is completely smooth.
05 - Immediately pour the fudge mixture into the prepared baking pan. Smooth the surface using a spatula. Sprinkle freshly grated nutmeg over the top, if desired.
06 - Allow the fudge to cool at room temperature for 30 minutes, then transfer to the refrigerator. Chill for at least 2 hours or until set.
07 - Using the parchment overhang, lift the fudge from the pan. Cut into 36 even squares with a sharp knife.

# Expert Hints:

01 -
  • This fudge tastes like classic holiday eggnog, but in smooth, melt-in-your-mouth squares you can actually share.
  • One saucepan and a handful of ingredients is all it takes to impress a whole room (or quietly treat yourself).
02 -
  • Rushing the melting stage can lead to lumps or a grainy texture, so keep the heat steady and stir non-stop even when impatient.
  • Letting the fudge fully chill before cutting is crucial—it slices much cleaner and looks bakery-worthy with a little patience.
03 -
  • A digital thermometer isn’t necessary, but if you’re nervous, you can aim for the fudge base to reach about 234 F for perfect firmness.
  • The real secret is in the stirring—never step away, and your fudge won't seize or turn gritty.

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