Yield: 64 pieces

Eggnog Fudge

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 3 hours
Total Time 3 hours 25 minutes

Eggnog Fudge is a better choice for your family cookie exchange. You’ll stand out because it’s awesome, and it’s NOT a cookie! Made with real eggnog, this creamy fudge treat is delicious!


  • 2 cups granulated sugar
  • ¼ cup eggnog
  • ½ cup heavy whipping cream
  • ¾ cup unsalted butter
  • Pinch of salt
  • 1 jar (7oz) marshmallow cream
  • 1 package (11oz) white chocolate morsels
  • ¼ tsp nutmeg
  • 1 tsp rum flavoring


  1. Line a 9-inch square baking dish with parchment paper. Set aside.
  2. Prepare your mixing bowl by adding the marshmallow cream, white chocolate morsels, nutmeg, and rum flavoring. Place these ingredients into the mixing bowl and set aside.
  3. In a large saucepan, melt butter with sugar, eggnog, heavy cream, and salt over medium high heat. Bring to a boil. Stirring continuously, boil for a complete 4 minutes (rolling boil). Remove from heat.
  4. Pour mixture over ingredients in mixing bowl. Using an electric mixer with whisk attachment, beat on medium until smooth and white chocolate is melted (about one minute). Pour into prepared baking dish.
  5. If desired, sprinkle with extra nutmeg for garnish.
  6. Allow to set for about 3 hours, or overnight. Remove parchment paper and cut into bite sized pieces. ENJOY.
  7. To store, keep in airtight container at room temperature for up to two weeks.


  • Storage. Most fudge recipes can be stored in an airtight container at room temperature. This allows them to stay soft and not dried out. I prefer to not cut my fudge until ready to serve, and I only cut what I need, storing the rest for later. This eggnog fudge can be stored in the refrigerator, for a chilled texture.
  • Freezing. The best way to freeze fudge is to wrap it in foil if you are going to store it for any length of time more than a month. Then put those wrapped individual slices into a zip lock freezer bag. That way, you can take out a slice at a time whenever you may need it. To thaw fudge, you should let it stay wrapped and thaw it in the refrigerator slowly. That way the condensation will be less likely to form on the fudge.
  • What if I can't find rum flavoring? The rum extract adds an authentic eggnog flavor to this fudge. If you do not have it or don’t want to buy any, you can substitute vanilla extract.
  • Eggnog- Use a high fat content eggnog, not a light version. Some people have had issues with the eggnog setting up properly, and a low calorie eggnog seems to be the culprit. IF yours didn't set up, scoop with a small cookie scoop onto parchment paper. Freeze for one hour, remove from freezer and dip in white chocolate. Voila. Eggnog Truffles!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 48Total Fat: 2gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 4mgCarbohydrates: 7gFiber: 0gSugar: 7gProtein: 0g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram