Eggnog Fudge (Printable version)
Festive white chocolate fudge flavored with eggnog, nutmeg, and vanilla — chilled until firm, cut into 36 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:
01 - Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium saucepan over medium heat, combine unsalted butter, eggnog, and granulated sugar. Stir 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 saucepan from heat. Add white chocolate chips, ground nutmeg, ground cinnamon, and vanilla extract. Stir until completely smooth and all chocolate is melted.
05 - Immediately pour the mixture into the prepared pan, smoothing the surface with a spatula.
06 - Sprinkle freshly grated nutmeg evenly over the surface if desired.
07 - Allow to cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 2 hours, or until fully set.
08 - Lift the set fudge from the pan using parchment overhang. Slice into 36 equal pieces with a sharp knife.
# Expert Advice:
01 -
- Each piece is silky smooth and tastes just like a mug of eggnog with a wintry sprinkle of spice.
- It comes together quickly and always vanishes from holiday dessert platters before anything else.
02 -
- Rushing the cooling step led to crumbly fudge for me—patience really is sweet here.
- Adding the chocolate chips off-heat preserves their silkiness, so don't try to shortcut this part.
03 -
- A sturdy wooden spoon makes stirring effortless when the mixture thickens.
- If you want extra-light fudge, gently fold the mixture after adding the chocolate rather than whisking.