Eggnog White Fudge (Printable)
Creamy white chocolate fudge with eggnog, nutmeg and cinnamon; chilled until firm and cut into gift-ready squares.
# What You Need:
→ Fudge Base
01 - 3 cups white chocolate chips
02 - 1/2 cup unsalted butter
03 - 1/2 cup eggnog
04 - 2 cups granulated sugar
05 - 1/2 teaspoon ground nutmeg
06 - 1/4 teaspoon ground cinnamon
07 - 1 teaspoon pure vanilla extract
→ Optional Garnish
08 - 1/4 teaspoon freshly grated nutmeg
# How To Make It:
01 - Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium saucepan, combine unsalted butter, eggnog, and granulated sugar over medium heat, stirring frequently until the mixture reaches a gentle boil.
03 - Reduce heat to low and simmer for 4 to 5 minutes, stirring constantly to prevent scorching.
04 - Remove from heat. Add white chocolate chips, ground nutmeg, ground cinnamon, and vanilla extract. Stir thoroughly until the chocolate is fully melted and the mixture is glossy and smooth.
05 - Immediately transfer the mixture into the prepared pan and smooth the surface with a spatula. Sprinkle freshly grated nutmeg over the top for garnish if desired.
06 - Allow to cool at room temperature for 30 minutes, then refrigerate for a minimum of 2 hours or until fully set and firm.
07 - Remove the set fudge from the pan using the parchment paper overhang. Slice into 36 equal squares using a sharp knife.
# Expert Suggestions:
01 -
- It’s secretly the simplest way to wow guests at a holiday gathering—the fudge tastes like you’ve spent hours in the kitchen.
- Every bite is creamy, spiced just right, and delivers all the coziness of traditional eggnog without needing a mug.
02 -
- Once, I rushed through the boiling step and ended up with grainy fudge—patience here means silky results.
- Mixing in the white chocolate off the heat ensures an ultra-creamy consistency that won’t burn or seize.
03 -
- A little fresh nutmeg on top right before serving wakes up the flavor like nothing else.
- If you want picture-perfect squares, run your knife under hot water between cuts for ultra-smooth edges.