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Eggnog fudge… what says Christmas baking more than eggnog? This eggnog fudge is light and creamy, and super fast to make! And may I say that it’s such a pretty Christmas treat too? Be ready to share some of this yummy treat… it’s super-rich! I don’t think the neighbors will mind…

I do recommend using real white chocolate chips over the white “baking chips”. The taste of the baking chips isn’t as rich (or real, let’s be honest) as good white chocolate.

Eggnog Fudge

Take note that the fudge goes through a “chunky” stage when you add the white chocolate chips, and it’s a little scary if you’re not expecting it! It goes away. I promise.

Prepare a 9″ x 9″ square cake pan. Line with foil and grease with butter or non-stick cooking spray. In a saucepan combine the butter, sugar and eggnog.

Bring to boil over medium-high heat. Heat until the temperature reaches about 234 degrees.

Stir until chocolate is melted. Note: I panicked at this step because after stirring for another 20 seconds the mixture turned chunky, lumpy, and anything but smooth and pretty. 

I was certain I had done something wrong and my fudge was going to end up in the trash. Not at all! Keep stirring for another minute or so, the fudge will smooth out. Now you need to start working fast at this point! Now stir in the marshmallow cream and brandy.

Stir until completely smooth. Pour eggnog fudge into prepared pan and smooth out. Sprinkle with a dusting of freshly grated nutmeg, if you like.

Chill for a few hours until firm. Use the foil to lift the fudge out of the pan. Cut into squares.

Merry Christmas! Jessica

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Yield: 20 pieces

Eggnog Fudge

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Made with white chocolate, eggnog, marshmallow creme and love.

Prep Time 20 minutes

Additional Time 2 hours

Total Time 2 hours 20 minutes

Ingredients

• 1/2 cup butter

• 1 1/2 cups sugar
• 
3/4 cup eggnog
• 1 10 oz. bag white baking pieces
• 
1 tsp. vanilla

• 3 tbsp. brandy or rum
• 7 oz. jar of marshmallow creme

Instructions

1. Prepare a 9" x 9" square cake pan. Line with foil and grease with butter or non-stick cooking spray. In a saucepan combine the butter, sugar, and eggnog.
2. Bring to boil over medium-high heat. Heat until the temperature reaches about 234 degrees.
3. Stir until chocolate is melted. Note: I panicked at this step because after stirring for another 20 seconds the mixture turned chunky, lumpy, and anything but smooth and pretty. 
4. I was certain I had done something wrong and my fudge was going to end up in the trash. Not at all! Keep stirring for another minute or so, the fudge will smooth out. Now you need to start working fast at this point! Stir in the marshmallow cream and brandy.
5. Stir again until completely smooth. Pour eggnog fudge into prepared pan and smooth out. Sprinkle with a dusting of freshly grated nutmeg, if you like.
6. Chill for a few hours until firm. Use the foil to lift the fudge out of the pan. Cut into squares.

Something for cookie baking day…

Toffee Shortbread Cookies

Jessica

Child of God, Wife to Josh, Mommy to my four sweet children. Thankful for busy days filled with homeschooling, homemaking and loving my little family! And sneaking in sewing and pattern design whenever I can 🙂