Eggnog Fudge (Print Version)
Creamy white chocolate fudge flavored with eggnog, nutmeg, and vanilla; chill until firm, cut into squares.
# 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
# Preparation Steps:
01 - Line an 8x8-inch baking pan with parchment paper, ensuring overhang for easy removal.
02 - In a medium saucepan over medium heat, combine the unsalted butter, eggnog, and granulated sugar. Stir frequently until the mixture reaches a gentle boil.
03 - Reduce heat to low and simmer for 4 to 5 minutes, stirring constantly to prevent scorching.
04 - Remove saucepan from heat. Incorporate white chocolate chips, ground nutmeg, ground cinnamon, and pure vanilla extract. Stir until the chocolate is fully melted and the mixture is smooth and cohesive.
05 - Immediately pour the mixture into the prepared baking pan. Smooth the surface with a spatula and, if desired, sprinkle freshly grated nutmeg evenly on top.
06 - Cool at room temperature for 30 minutes. Transfer to the refrigerator and chill for at least 2 hours or until firm throughout.
07 - Use the parchment overhang to lift the set fudge from the pan. Cut into 36 even squares with a sharp knife.
# Expert Advice:
01 -
- It's a shortcut to holiday magic—no candy thermometer or fancy tricks required.
- The balance of creamy white chocolate and warm spices feels like a treat you’d never expect from a weeknight dessert.
02 -
- If you rush the melting, the chocolate can seize—steady stirring at low heat keeps it creamy.
- Adding extra eggnog because it smells good will prevent the fudge from setting right, so resist the urge.
03 -
- Clean your knife with hot water between cuts for tidy, bakery-worthy squares.
- Sift a tiny bit of extra nutmeg on top right before serving for a pop of aroma guests always comment on.