Eggnog Fudge

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Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: about 64 pieces

Recipe photo

This fudge will make you think eggnog at the first bite, thanks to its creaminess and nutmeg kick. Moreover, because it's immensely rich and easily transportable, it makes a perfect homemade gift.

Eggnog Fudge

star rating (4) rate this recipe »
Hands-on time:
Baking time:
Total time: Overnight,
Yield: about 64 pieces
Published: 09/09/2013


  • 2 1/4 cups sugar
  • 1/4 cup corn syrup
  • 1 3/4 cups heavy cream
  • 7 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon eggnog flavor
  • 1/2 teaspoon nutmeg
  • 1 1/2 cups chopped white chocolate, or white chocolate chips

Tips from our bakers

  • Many fudge recipes call for you to cool the mixture to 110°F, then beat vigorously. We prefer this method, which works very well if you cook the sugar mixture to 235°F to 240°F, stir in the chocolate, and stop stirring just as soon as the chocolate has melted and the fudge is smooth; no beating required.


1) Grease a 9" square cake pan with parchment; grease the parchment. Or lightly grease your favorite bake-and-give pans; we like the mini round pans.

2) Combine the sugar, corn syrup, cream, butter, salt, eggnog flavor, and nutmeg in a deep, narrow (6- to 8-quart) heavy-bottomed pot.

3) Bring the mixture to a boil over medium-high heat, stirring until smooth — the sugar should have dissolved, with no grittiness in the bottom of the pan.

4) Boil until the mixture reaches 235°F to 240°F on a candy or digital thermometer, about 15 to 20 minutes.

5) Remove the pot from the heat and add the chocolate a handful at a time, stirring until smooth. Note: As soon as the chocolate has melted, stop stirring! If you continue to stir, it'll separate and become grainy.

6) Pour the mixture into the parchment-lined pan — you'll want to do this fairly quickly, as once it starts to cool, the fudge will be much harder to pour.

7) Cool the fudge overnight, until firm. If it's in a large pan, cut it into serving-size pieces. Wrap airtight, and store at room temperature for several days.

Yield: about 64 pieces; or 6 mini round pans.


  • star rating 12/23/2014
  • Lisa from Lakeland, TN
  • YUM!! This was my first time making fudge. It sounded really good so I tried it out on my coworkers. It was not difficult to make, it turned out really well, everyone loved it, and many asked for the recipe. I had a few spots of unincorporated chocolate because it was taking SO long for the white chocolate chips to melt and I was worried about over stirring. I made it again tonight for family and tried premelting the white chocolate. It stirred in much more quickly and smoothly at the end. I intend to make that a permanent change to the recipe.
  • star rating 12/06/2014
  • Sam from Cincinnati, OH
  • I tried this recipe and it didn't work at all for me in a lot of ways. First, if you use a 6-8 quart heavy-bottomed pot to cook the fudge, it will most likely be so wide that the ingredients for the fudge will only be a half-inch deep. This is a problem because it was impossible to get an accurate reading on my candy thermometer with the in the pot. This can be overcome by using cold water to assess temperature (it should be in the soft ball stage). It could also be overcome even more easily by using an appropriately-sized pot, which is what I would suggest. I love my dutch oven, but it's just too big for making fudge. Secondly, and more importantly, if you follow this recipe as written, you will end up with a coarse, grainy mess, not smooth fudge. The last thing you want to do after you've heated fudge to the soft ball stage is start stirring it.This recipe, however, asks you to do just that, stirring in the white chocolate right after you take the fudge off the heat. When I tried that, the fudge turned into a sandy, grainy, greasy mess. I would suggest adding the white chocolate at the start of the recipe along with all the other ingredients. When I tried that in my second attempt at this fudge, things went much better. There is nothing wrong with the ingredients list (and indeed the fudge has a wonderful flavor), but the actual steps don't work. Here is what worked for me: Combine all ingredients in a pot that is four quarts or less. It must be narrow enough so that the ingredients reach a couple inches up form the bottom of the pan. Use a candy thermometer to monitor the temperature. Immerse the candy thermometer in the liquid as much as you can without the candy thermometer touching the bottom of the pot (which could cause it to read a higher temperature than is accurate). Stir vigorously to make sure that all of the sugar crystals dissolve and the white chocolate melts into the fudge. Heat on medium-high heat to the soft-ball stage (234 degrees Fahrenheit). Once you are at the soft-ball stage, take the pot off the heat. Don't stir. Don't even stir. Stir and you're dead. Let the fudge cool to 110 degrees. Then stir like your life depends on it, until the fudge is less shiny and is kind of matte. Put the fudge into a square cake pan lined with buttered parchment paper. Leave the fudge to cool and solidify over the next day or so, then it's done.
    Thank you very much for trying this recipe, offering your feedback and providing us with a more traditional method for making fudge. Much appreciated! Your point about using a smaller pot (closer to a 4 qt) is well taken. A smaller pot may make it easier for getting an accurate reading on a candy thermometer. When cooking all ingredients (minus the chocolate) in step 4 it is critical to reach 235 - 240 degrees F so that no sugar crystals form. Then off the heat add the chocolate a handful at time while stirring. If you stir beyond the point of the chocolate melting some separation and graininess could develop so caution. This method as opposed to the more traditional method eliminates the wait time for the mixture to come down in temperature (110 degrees) before stirring. Happy baking! Elisabeth@KAF
  • star rating 12/04/2013
  • chuck from ohio
  • TASTED AMAZING! i love eggnog and fudge, this was the perfect combination!
  • star rating 11/27/2013
  • Gaylord from Florida
  • I have to give this a 5star rating. This was my first time making fudge. I found my digital thermometer was more accurate than my candy thermometer. I was told not to stir it after it reaches 235 degrees. I use a premium white chocolate. The biggest challenge was waiting a day to eat it.

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