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Eggnog Fudge

 Eggnog Fudge
I experimented with many recipes featuring eggnog before coming up with this winning combination.
58 ServingsPrep: 1 hour + cooling


  • 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 McCormick® Pure Vanilla Extract


  • 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.
  • Remove from the heat. Stir in chips until melted. Stir in the
  • marshmallow creme, walnuts and vanilla.
  • 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

2 of 2

Eggnog Fudge (continued)

Editor's Note: 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.
Nutritional Facts: 1 serving (2 pieces) equals 114 calories, 6 g fat (3 g saturated fat), 10 mg cholesterol, 34 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.