Eggnog Fudge (Printable)
Festive white chocolate fudge flavored with eggnog, nutmeg, and vanilla — chilled and cut into bite-sized squares.
# What's Needed:
→ 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
# How to Make It:
01 - Line an 8x8-inch baking pan with parchment paper, allowing excess to hang over the edges for easy removal.
02 - Combine unsalted butter, eggnog, and granulated sugar in a medium saucepan over medium heat. Stir frequently until gently boiling.
03 - Lower the heat and simmer for 4 to 5 minutes, maintaining constant stirring to prevent scorching.
04 - Remove saucepan from heat. Add white chocolate chips, ground nutmeg, ground cinnamon, and vanilla extract. Stir until fully melted and smooth.
05 - Immediately transfer the mixture to the prepared pan and smooth the surface using a spatula.
06 - Evenly sprinkle freshly grated nutmeg over the surface if desired.
07 - Let set at room temperature for 30 minutes, then refrigerate at least 2 hours until completely firm.
08 - Use the parchment to lift the set fudge from the pan. Cut into 36 evenly sized squares with a sharp knife.
# Tips for Success:
01 -
- Your friends will swear you learned this from a secret old cookbook—it's that creamy and unique.
- There's real festive magic in how easy it is to pull off, even when you're short on time or energy.
02 -
- Once I tried rushing the chilling time and ended up with a sticky mess—patience pays off.
- Switching to a metal spatula to smooth the fudge made for the sharpest, cleanest lines when cutting.
03 -
- Let the cut fudge squares rest at room temperature for a few minutes before serving—flavors bloom when they're not icy cold.
- Don't be tempted to use imitation vanilla; pure extract is the secret that makes everything taste homey and rich.