This Eggnog Fudge is so easy and melts in your mouth. You will want to make it every year for the holidays.
Make sure to double the recipe, since you will want to give it away and keep a batch for yourself. Made without white chocolate and with rum extract and spices, it is incredibly decadent.
In the fall, I made a recipe for Pumpkin Fudge. I posted it on Facebook and most people drooled over it. But I will never forget one comment I got:
“Not everything has to be pumpkin you know.”
And I burst out laughing and replied with, “Nope, not everything needs to be pumpkin, but everything does need to be fudge.”
Because this is the thing, if it is a flavor, I pretty much need to turn it into fudge. And that is true with this Eggnog Fudge too. This fudge recipe is different than my others in that it is made on the stove top and not with Sweetened Condensed Milk. But it is so easy, and more importantly, it is melt in your mouth delicious.
Seriously easy. Turned out fantastic.
How to Make Eggnog Fudge
This is a brief overview of how to make this delicious fudge recipe. You will love making this easy homemade fudge for Christmas every year. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Combine the ingredients. All of these ingredients get whisked together in a saucepan.
- Heat the fudge. All of the ingredients melt together in the sauce pan and are whisked until smooth. Stir consistently during this process.
- Let it set. Pour the ingredients into a bread pan and let set in the refrigerator.
Eggnog Flavor
My favorite part about this recipe is that it uses actual eggnog to get that great eggnog flavor. Adding additional liquid can be tricky with a fudge recipe because you risk it not setting. But this delicious candy recipe has been tested to perfection. You can use my perfect homemade eggnog recipe to get that great taste.
Eggnog
Rum Extract
Rum Extract is an ingredient used in baking that is similar to vanilla extract. It is made from rum and does have alcohol in it. So if you want to make this recipe for kids, I suggest just skipping this ingredient. (Though, the amount of alcohol it adds to the recipe is very very small.)
If you don’t want to splurge for a bottle of Rum Extract but have rum already in your pantry you can substitute for that and it will taste delicious and won’t impact the outcome of the recipe.
Weighing Powdered Sugar
Powdered sugar, like flour, can pack really easily. This can change the amount you are using when you use a dry measuring cup. I suggest that you weigh the powdered sugar instead of measuring it in measuring cups.
If you do not have a small kitchen scale, you will need 4 1/2 cups. Do your best not to pack the powdered sugar. You are ultimately looking for 17 ounces of powdered sugar.
What Pan to Make Eggnog Fudge In
This batch of of fudge makes just a small little batch. It works perfectly to pour it into a bread pan and let it set up there.
My Fudge Didn’t Set
If your fudge didn’t set, you likely didn’t have quite enough powdered sugar in there. This recipe can be a little temperamental and if you are even just a little under on the powdered sugar, you will have fudge that doesn’t set.
Put your fudge in the refrigerator and it will harden enough to slice into and still enjoy.
Other Great Fudge Recipes
If you can’t get enough of fudge like me, you will want to try the following recipes:
- Easy Fudge: It doesn’t get more simple than this three ingredient fudge.
- Peanut Butter Fudge: I love this peanut butter fudge recipe, it melts in your mouth.
- Mint Chocolate Fudge: You will love the flavors of this easy fudge recipe.
- Nutella Fudge: If you love Nutella, you will love this recipe!
If you make this easy eggnog fudge recipe or any of my other recipes, leave me a comment and let me know what you think. I love hearing how my recipes become part of your holiday traditions.
Eggnog Fudge
Ingredients
Instructions
- Spray a 9 by 5 inch bread pan generously with cooking spray or line in with aluminum foil.
- Combine all of the ingredients in a small saucepan over low heat.6 tablespoons unsalted butter, 17 ounces powdered sugar, 1/4 cup eggnog, 1 teaspoon vanilla extract, 1 teaspoon rum extract, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, pinch of ground nutmeg
- Whisk consistently until combined and there are no more lumps.
- Pour the fudge into the prepared bread pan. Allow to cool 15 minutes. Then cover and refrigrate, allowing the fudge to set for at least four hours Cut and enjoy. Store in an airtight container for up to two weeks in the refrigerator.
Notes
Mallory says
Can I use Egg nog made from oat milk instead?
I would want to test that before I advised on it.
Meaghan Ryley says
Made this recipe using weight measurements and it turned out well! Doubled the recipe and used actual rum rather than rum extract but otherwise as directed. Getting a kitchen scale is a must for this recipe, and honestly for most baking. My only gripe is that it’s a little grainy from so much powdered sugar but maybe I could have left it on the heat for longer? Regardless, this is perfect for a last minute holiday treat and I would recommend the recipe.
I’m so glad you liked it!
Valerie says
Honestly, not a fan of the final product. It just tastes like eggnog flavored powered sugar, which I should have guessed when I laid out the ingredients. I made thinner pieces, which I do suggest.
Sweet eggnog taste is kind of what I was going for with this fudge. I do appreciate that tastes vary and I’m so sorry this wasn’t a hit for you.