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Eggnog Fudge Recipe
Eggnog Fudge Recipe photo by Taste of Home
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Eggnog Fudge Recipe

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I experimented with many recipes featuring eggnog before coming up with this winning combination. —Richell Welch, Buffalo, Texas
TOTAL TIME: Prep: 1 hour + cooling
MAKES:58 servings
TOTAL TIME: Prep: 1 hour + cooling
MAKES: 58 servings

Ingredients

  • 1 tablespoon plus 3/4 cup butter, softened, divided
  • 3 cups sugar
  • 2/3 cup eggnog
  • 2 tablespoons heavy whipping cream
  • 1 package (10 to 12 ounces) white baking chips
  • 1 cup marshmallow creme
  • 1 cup finely chopped walnuts
  • 2 teaspoons vanilla extract

Nutritional Facts

2 piece: 114 calories, 6g fat (3g saturated fat), 10mg cholesterol, 34mg sodium, 15g carbohydrate (12g sugars, 0g fiber), 1g protein .

Directions

  1. Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. In a large saucepan, combine the sugar, eggnog, cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook until a candy thermometer reads 238° (soft-ball stage), stirring occasionally.
  2. Remove from the heat. Stir in chips until melted. Stir in the marshmallow creme, walnuts and vanilla.
  3. Spread into prepared pan. Cool to room temperature. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 3-1/4 pounds.
Editor's Note: This recipe was tested with commercially prepared eggnog. We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Eggnog Fudge in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p76


Reviews for Eggnog Fudge

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Mbodin 239316
Reviewed Dec. 13, 2015

"Made this last year and it came out great. Just finished another batch, and I'm sure it is just as good. I think it could use a little more eggnog though. 1cup instead of 2/3 cup. Maybe next time. Also I just use 2 tbs of milk instead of whipping cream as I don't always have it on hand. Don't think it makes any difference as long as you cook to 238 deg. Enjoy."

MY REVIEW
carrie58 89617
Reviewed Jan. 19, 2012

"excellent, a real hit at Christmas especially!!"

MY REVIEW
gerrykg 207877
Reviewed Dec. 21, 2011

"FUDGE CRUMBLES WHEN CUTTING IT -- MADE IT TWICE AND SAME THING HAPPENED BOTH TIMES."

MY REVIEW
rroudebush 85168
Reviewed Dec. 5, 2010

"I have used this recipe for about 3-4 years now, and it never fails to get rave reviews. I usually make a double batch, because people request that I bring it to holiday gatherings so much! Top notch fudge!"

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