Eggnog Fudge Creamy Holiday Treat (Printable)

Creamy eggnog and white chocolate fudge flavored with nutmeg and vanilla; chilled and cut into 36 festive 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

# Directions:

01 - Line an 8x8-inch baking pan with parchment paper, allowing 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 burning.
04 - Remove saucepan from heat. Add white chocolate chips, ground nutmeg, ground cinnamon, and vanilla extract. Stir until the chocolate is fully melted and the mixture is smooth.
05 - Immediately pour the fudge mixture into the prepared pan and smooth the surface with a spatula.
06 - If desired, sprinkle freshly grated nutmeg evenly over the top.
07 - Allow to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours until firm.
08 - Lift the fudge out using the parchment overhang. Cut into 36 squares with a sharp knife.

# Expert Tips:

01 -
  • It takes about 15 minutes of actual work and the rest is just waiting, which means you can wrap gifts or pour yourself something festive while the fudge sets.
  • The eggnog flavor is unmistakable but not overwhelming, landing right in that cozy spot between creamy and warmly spiced.
  • It makes 36 neat little squares, so one batch handles a cookie swap, a hostess gift, and a secret stash for yourself.
02 -
  • Stirring constantly during the simmer is not a suggestion: I lost an entire batch once because I turned to check my phone for 30 seconds and the sugar scorched along the bottom.
  • Using low fat or plant based eggnog changes the texture dramatically and can make the fudge grainy, so stick with the full fat dairy version for reliable results.
  • Let the fudge chill the full two hours before cutting because slicing too early gives you a sticky, shapeless mess instead of clean squares.
03 -
  • If your white chocolate seizes into a clumpy mess, it likely means moisture got in or the base cooled too much: next time work faster and make sure your bowl and utensils are completely dry.
  • Grate your nutmeg fresh from a whole nutmeg seed right over the fudge because the fragrance and flavor are noticeably brighter than the pre ground jar version.

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