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Eggnog Fudge


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Rate this recipe 4.5/5 (36 Votes)
Eggnog Fudge 1 Picture


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


Servings 64
Adapted from


Step 1

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 (8- to 10-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.
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.

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