Eggnog Fudge

5 from 2 votes

Eggnog fudge that tastes like the real thing with no eggnog in it at all. It melts together in the microwave and slices into clean little squares.

Prep Time10

Chill2

Course: Dessert

Cuisine: American

Servings: (1x1 inch)

Calories: 57kcal

Author: Jennifer Fishkind

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, 8x8 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 1x1 inch pieces and serve at room temperature.

Notes

Tips:

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 1x1 inch pieces. This fudge is rich and a small square is what people actually want. For a larger serving size, cut into 16 (2x2 inch) pieces.

Storage:

Store eggnog fudge in an airtight container at room temperature for up to 1 week, or refrigerated for up to 2 weeks. Bring it back to room temperature before serving. It also freezes for up to 3 months in an airtight container.

Nutrition