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Eggnog Cream Fudge


64 pieces


2 cups granulated sugar
3/4 cup butter
2/3 cup eggnog
2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
12 ounces white chocolate, chopped
1 (7 ounce) jar marshmallow creme
1 teaspoon vanilla extract
1/4 cup walnuts, chopped


Line a 9" x 9" square baking pan with aluminum foil, extending foil at least 2" over ends of pan. Lightly butter foil. Set aside.

In a large saucepan, combine the sugar, butter, eggnog, nutmeg, and cinnamon over medium-high heat. Stir until the sugar dissolves, cover with a lid briefly to get any sugar crystals off the sides of the pan. Bring to a boil, stirring occasionally to melt the butter. Once the mixture reaches a rolling boil, stop stirring, and clip a candy thermometer onto the pan, making sure thermometer does not touch the bottom of the pan.

Heat mixture to the soft ball stage or 234°F to 240°F (113°C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.

Remove the pan from the heat and stir in the white chocolate pieces, marshmallow creme, vanilla, and walnuts. Beat the mixture with a wooden spoon until fluffy and it starts to lose its gloss. Spoon into the prepared pan, spreading evenly.

Cool completely. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.

Additional Information

For best results, test the accuracy of the candy thermometer prior to making fudge.

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