Description
This Eggnog Fudge recipe offers a rich and creamy holiday treat combining the classic flavors of eggnog, white chocolate, and warm spices. Perfect for festive gatherings, this fudge is easy to prepare with a luscious, melt-in-your-mouth texture.
Ingredients
Scale
Fudge Ingredients
- 0.5 cup salted butter
- 2 cups granulated sugar
- 0.75 cup eggnog
- 1.5 cups mini marshmallows
- 3 cups white chocolate chips
- 1.5 teaspoons vanilla extract
- 1 teaspoon ground nutmeg
Instructions
- Prepare the baking dish: Line an 8×8-inch baking dish with parchment paper, allowing some overhang for easy removal. Lightly grease the parchment paper to prevent sticking.
- Combine ingredients and heat: In a medium saucepan, combine the salted butter, granulated sugar, and eggnog. Place over medium heat and bring the mixture to a gentle boil, stirring frequently to dissolve the sugar.
- Cook the fudge base: Reduce the heat to low and continue to cook the mixture for 10 minutes, stirring constantly to prevent scorching and to thicken the mixture.
- Add marshmallows: Remove the saucepan from heat and stir in the mini marshmallows until they are completely melted and incorporated, creating a smooth base.
- Incorporate chocolate and flavorings: Add the white chocolate chips, vanilla extract, and ground nutmeg to the mixture. Stir thoroughly until the fudge is smooth and well combined.
- Pour into the pan: Transfer the fudge mixture to the prepared baking dish. Use a spatula to smooth the surface evenly.
- Cool the fudge: Allow the fudge to cool at room temperature for 1 hour to set a bit before refrigerating.
- Refrigerate and set: Place the fudge in the refrigerator for at least 3 hours until fully set and firm.
- Serve: Remove the fudge using the parchment overhang and cut into 36 small squares. Serve chilled or at room temperature.
Notes
- Ensure constant stirring during the cooking process to prevent the fudge from burning or sticking to the pan.
- Use full-fat eggnog for the creamiest texture.
- For a spiked version, consider adding a tablespoon of bourbon or rum after removing from heat, if desired.
- You can store the fudge in an airtight container in the refrigerator for up to a week.
- Cutting the fudge while slightly chilled makes slicing easier and cleaner.
