I have a confession to make: I’ve never been a huge fan of eggnog. It’s grown on me over the years, but it’s never been my go-to holiday beverage. Then I discovered boozy eggnog and that was a little better…and then I made it into fudge and found it’s true calling 😉
I love traditional chocolate fudge and haven’t experimented much with other flavors, but I have to admit that you can’t get more Christmas-y than eggnog fudge. This fudge is filled with white chocolate, eggnog, and a touch of fresh nutmeg and Maker’s Mark Bourbon. It’s very sweet and not very boozy (I’m tempted to add more Maker’s Mark next time), making it pretty kid-friendly. You can omit the alcohol if you’re concerned, but I was aiming to make a dessert inspired by a classic cocktail…and I think I succeeded!
I love that this eggnog fudge has the traditional creamy, almost crumbly fudge texture (unlike the chewy chocolate + sweetened condensed milk version I also tried this year) and the flavor is perfect for the holidays. Now I want to try making more types of fudge. What’s your favorite fudge flavor?
- 2 cups sugar
- 1/2 cup butter
- 3/4 cup regular eggnog
- 10.5 ounces white chocolate chips or chopped white chocolate
- 1/2 teaspoon freshly grated nutmeg, plus a little more for the top of the fudge
- One 7-ounce jar marshmallow creme
- 1 tablespoon Maker’s Mark Bourbon
- Line an 8″ square pan with aluminum foil, letting the extra hang over the sides.
- Place a heavy saucepan over medium heat. Combine sugar, butter and eggnog and bring to a rolling boiling, stirring constantly. Continue to boil and stir constantly for around 8-10 minutes, until candy thermometer reaches 234°F. Remove from heat.
- Stir in white chocolate and nutmeg with a wooden spoon or silicone spatula. Stir until chocolate is melted and smooth – if mixture starts to seem grainy or dry, add 2-3 tablespoons of water.
- Add marshmallow cream and Maker’s Mark and stir until incorporated. Pour into prepared pan and sprinkle some freshly ground nutmeg on top.
- Let cool at room temperature (you can refrigerate to speed up the process). When it is completely cool, cut into squares and store in a covered container.