The first time I made this Eggnog Fudge, my entire kitchen filled with the warm, comforting aroma of nutmeg, butter, and holiday spice, and it instantly reminded me of every cozy December morning I’ve ever loved. I remember leaning over the pot, watching the mixture bubble softly, breathing in that sweet, creamy eggnog scent that almost felt like a hug. When the fudge finally cooled and I sliced it into perfect little squares, I knew I’d found my new favorite holiday treat—simple, nostalgic, and absolutely irresistible.
Why You’ll Love This Recipe
You’ll love this recipe because it turns the classic holiday drink into a melt-in-your-mouth confection that tastes like Christmas in every single bite. Even if you only enjoy eggnog a couple of times a year, you’ll appreciate how creamy, rich, and warmly spiced this fudge is. It’s one of those treats that makes people say, “Wow, what is this?” because it’s familiar, yet wonderfully unique. And the best part is that it uses simple ingredients to create something genuinely special.
Ingredients
½ cup unsalted butter
¾ cup eggnog
2 cups granulated sugar
¾ cup powdered sugar
1 tsp vanilla extract
½ tsp rum extract
½ tsp cinnamon
½ tsp nutmeg
½ tsp salt
I’ve tested this recipe with several brands of eggnog, and full-fat eggnog gives the best texture. Don’t use light or dairy-free eggnog—those versions don’t thicken properly and can make the fudge grainy. Rum extract is optional but adds that classic eggnog warmth without using real alcohol. I highly recommend freshly grated nutmeg if you have it; it elevates the flavor in a way pre-ground nutmeg can’t compete with. Powdered sugar is key for the final texture—don’t skip it or substitute with granulated.
Equipment Needed
Medium saucepan
Candy thermometer (optional but helpful)
Mixing bowl
Whisk
8×8 baking pan
Parchment paper
The saucepan should have a heavy bottom because eggnog scorches easily, and thin pans create hot spots that can ruin the fudge. A candy thermometer makes the process easier, but I’ve made this fudge many times without one—you just need to watch the simmering closely. The baking pan should be fully lined with parchment for easy removal. I’ve tried greasing the pan instead, and it works, but the parchment gives you cleaner edges and less frustration during slicing.
Step-by-Step Instructions
When I make this fudge, I start by preparing my pan so I’m not scrambling later. I line my 8×8 pan with parchment paper, letting the edges hang over so I can lift the fudge out effortlessly. Then I gather all my ingredients because once the mixture starts cooking, things move quickly, and I don’t want to be hunting for vanilla at the last second.
I melt the butter in the saucepan over medium heat, letting it gently dissolve without browning. As soon as it’s melted, I whisk in the eggnog and sugar. The mixture looks pale and thin at first, but after a few minutes, it begins thickening and taking on that familiar eggnog sweetness. This is the moment when the kitchen starts to smell incredible—creamy, buttery, and comforting. I stir constantly to prevent sticking because eggnog can burn faster than you expect.
Once the mixture starts bubbling, I lower the heat slightly and let it simmer. If I’m using a candy thermometer, I cook it to around 234°F, the soft-ball stage. But even without one, I know it’s ready when it thickens, looks glossy, and coats the back of a spoon. I’ve learned not to rush this step; the fudge won’t set properly if it doesn’t reach the right consistency. After removing the pot from the heat, I whisk in the powdered sugar, vanilla, rum extract, salt, cinnamon, and nutmeg. The mixture becomes thick and smooth almost instantly.(See the next page below to continue…)