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My eggnog fudge is on my Christmas baking list every single year. It is soft and creamy, not too sweet, and it tastes like a cold mug of the real thing. I bag it up for friends and it is always a huge hit.
Eggnog showing up at the grocery store is what flips me into holiday mode. I get a little giddy about it, and the first pan of this fudge usually happens that same week.
Fudge like this is usually a stovetop candy project. This one is six ingredients in one bowl in the microwave, which is why I can start a pan after dinner and still have my evening.
If you want another no bake candy for the same tray, my easy Oreo fudge is the one I make beside it.
TESTED FAVORITE
Why You Will Not Find Any Eggnog in This Fudge
There is no eggnog in this fudge, and that is exactly why it sets. Real eggnog is liquid, and liquid is what keeps fudge from firming up. I have had a pan sit in the fridge for six hours and still need a stint in the freezer before it would slice.
That liquid is also the reason most fudge recipes send you to the stove with a candy thermometer clipped to the pot. All that boiling is how you cook the water back out. Leave the eggnog out and there is nothing to cook out, and the rum extract, the vanilla and the nutmeg are what you were tasting as eggnog anyway.
What Goes Into This Fudge
- White chocolate baking bars: I buy the bars and chop them. Use a high quality one, Ghirardelli or Lindt, because the white chocolate is the flavor and the texture of the whole pan. It is the same base as my easy Christmas fudge recipe.
- Sweetened condensed milk: Do not swap this for evaporated milk, regular milk, cream or anything else in a can. It is the sugar and the structure at the same time, and swapping it changes how the fudge turns out.
- Rum extract, vanilla and nutmeg: These three are the flavor and there is no backup if you skip one. If you want the eggnog flavor stronger, use an eggnog flavoring in place of the vanilla and rum extracts. Start with half a teaspoon and go up from there.
How to Make Eggnog Fudge
Step 1: Line the Pan Line a straight sided 8×8 inch pan with parchment, leaving enough hanging over the sides to lift the whole slab out later. Do this first, because once the chocolate is melted you want to move.
Step 2: Melt It in the Microwave Add the chopped white chocolate, sweetened condensed milk, and butter to a large microwave-safe bowl. Microwave on high for 1 minute, stir, then continue heating in 30-second increments, stirring between each burst, until the chocolate is fully melted and the mixture is smooth.
Step 3: Stir In the Eggnog Flavor Vanilla, rum extract and ground nutmeg go in next. Stir until it is fully incorporated. This is the point where the whole kitchen starts smelling like the holidays.
Step 4: Spread and Tap
Spread the fudge into the pan in an even layer and tap the pan on the counter a couple of times to knock out any air bubbles. Sprinkle a little more nutmeg over the top.
Step 5: Chill and Cut
Refrigerate for 2 hours or until fully set. Lift it out by the parchment, slice into 1×1 inch pieces, and serve at room temperature.
More Fudge Recipes
Eggnog Fudge
Ingredients
- 3 cups chopped white chocolate (from four 4-ounce baking bars, Ghirardelli brand)
- 14 ounces can sweetened condensed milk
- 2 tablespoons unsalted butter room temperature
- ½ teaspoon vanilla extract
- ½ teaspoon rum extract
- ¼ teaspoon ground nutmeg plus additional sprinkle for garnish
Instructions
- Line a straight sided, 8×8 inch pan with parchment paper. Allow enough paper to overhang the sides of the pan to easily lift the fudge out for slicing.
- To a large microwave safe bowl add the chopped white chocolate, sweetened condensed milk, and unsalted butter. Microwave on high for 1 minute, stir then heat in 30 second increments (stirring between each heat burst) until the chocolate is fully melted and the mixture is smooth.3 cups chopped white chocolate, 14 ounces can sweetened condensed milk, 2 tablespoons unsalted butter
- Stir in the vanilla extract, rum extract, and ground nutmeg until fully incorporated.½ teaspoon vanilla extract, ½ teaspoon rum extract, ¼ teaspoon ground nutmeg
- Transfer to the prepared pan and spread to an even layer. Tap the pan on the counter 1-2 times to release any air bubbles in the fudge mixture.
- Garnish the top with a light sprinkle of additional ground nutmeg if desired then refrigerate for 2 hours (up to overnight) or until fully set.
- Once fully set, lift the fudge from the pan using the overhanging parchment paper. Slice into 1×1 inch pieces and serve at room temperature.
Jenn’s Notes
- I buy white chocolate baking bars and chop them. Use a high quality one, like Ghirardelli or Lindt, because the white chocolate is the flavor and the texture of the whole pan.
- Microwave in 30 second bursts and stir between every one. If you are doubling the batch, stir the white chocolate and sweetened condensed milk together first and add the butter after, so the chocolate does not seize.
- Do not substitute the sweetened condensed milk for any other canned or fresh milk. It will change the final results of the fudge.
- For a more intense eggnog flavor, use eggnog flavoring in place of the vanilla and rum extracts. Start with ½ teaspoon and increase as desired.
- Cut it into 1×1 inch pieces. This fudge is rich and a small square is what people actually want. For a larger serving size, cut into 16 (2×2 inch) pieces.
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