EggNog Fudge: Crazy Cooking Challenge

Crazy Cooking Challenge #3
egg nog fudge
I’ve got to be honest, when I first read what the cooking challenge was for this month, I was not excited. Fudge is not my thing at all! Editor’s note: I like fudge. Not only am I not a fan of the texture and flavor of fudge, but I have never ever attempted to make it before. I had never even watched my mom make her fudge before! I was dreading this challenge, and the thought of dropping out did cross my mind at least once.
BUT…thank goodness Pinterest has popped up and caused such a craze, because it saved my life when I searched for Fudge!
I had such a fun time making this fudge recipe. I had my sisters-in-law come over and help me out, we had a blast, and we ended up making two different Fudge recipes and then chose between the two. This recipe was the winner for this challenge. Not only was the fudge process not as hard as I thought it would be (BTW- thanks mom for loaning me your candy thermometer), but this fudge is actually quite delicious and very indulgent. I swear, it actually tastes like you’re drinking eggnog from a glass! How good is that?! Since you’re using eggnog to help make this fudge, this is a great use up of whatever is left in the fridge.  So, it’s a frugal candy, too! :)
I ended up sharing this whole batch of fudge with my church last Sunday for our annual Thanksgiving Potluck, and the little bit that was left got eaten up at my husband’s bank. I received a ton of rave reviews on this fudge, which thrilled me to no end, because that meant I didn’t screw it up, lol!
Trust me, this is an addition you are going to want to make for your holiday dinners with your family! :)
egg nog fudge recipe
Eggnog Fudge
Prep time
Cook time
Total time
Serves: about 30 cubes
  • 2 cups sugar
  • ½ cup butter
  • ¾ cup egg nog
  • 10.5 oz white chocolate bars, chopped into small pieces
  • ½ tsp freshly grated nutmeg, plus a little more for the top of the fudge
  • 7 oz marshmallow creme
  • 1 tsp rum extract
  1. Line a 8 or 9-inch square pan with foil and let it hang over the sides. Butter the foil.
  2. In a heavy, 3-qt saucepan combine sugar, butter, and eggnog. Bring to a rolling boil, stirring constantly. Continue boiling 8-10 minutes over medium heat or until a candy thermemoter reaches 234 F, stirring constantly to prevent scorching. Remove from heat.
  3. Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme and rum extract. Beat until well blended and then pour into prepared pan. Sprinkle with a little freshly ground nutmeg on top. Let stand at room temperature until cooled. Refrigerate if you'd like to speed up the process.
  4. When completely cool, cut into squares. Store in covered container.
This recipe is also linked to:
Crumbs and Chaos’ Seasonal Inspiration, Sweet as Sugar Cookies’s Sweets for a Saturday, Alli n Son’s Sweet Tooth Friday, A Well-Seasoned Life’s Sweet Indulgences Sunday



  1. says

    Oh my goodness – this post is dangerous for me with all of those fudge links, because I absolutely love fudge!! I’m pretty sure I could eat a whole batch of this myself :)

  2. says

    Thank you for writing Christina! I’m so glad you came across this post! You can freeze this fudge and it should keep for months in the freezer. I know a lot of people who freeze their fudge and don’t have many or any problems with it. Just make sure you store it correctly, wrapping it tightly in plastic wrap or wax paper and then secure it with aluminum foil before storing it an airtight container like a freezer bag with all the air pushed out, or some rubbermaid. Since this is kind a dense fudge, the consistency may of changed a little bit after being frozen, but the flavor should be as amazing as the day is was baked up! :)

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