Equipment Needed
- Heavy-bottomed, 4-quart saucepan
- 9×13 inch baking pan
- Parchment paper
- Wooden spoon or heatproof spatula
- Large heatproof mixing bowl
- Measuring cups and spoons
Step-by-Step Instructions
My process always begins with meticulous preparation, which I’ve learned is the secret to stress-free fudge making. I line my 9×13 pan with parchment paper, letting the edges overhang for easy removal later. I chop the white chocolate and place it in my large heatproof bowl with the marshmallow crème and vanilla extract—having this “finishing station” ready is crucial. Then, in my heavy-bottomed saucepan, I combine the butter, eggnog, and sugar. I turn the heat to medium and start stirring constantly with my wooden spoon. The mixture will look separated and grainy at first, which is perfectly normal.
This is where patience is your greatest ingredient. I keep stirring as the butter melts and the mixture comes to a full, rolling boil. The first time I made this, I got nervous and turned the heat down too soon. You need to let it boil steadily for a full 5 minutes, stirring the entire time to prevent scorching. I set a timer. As it boils, the smell transforms from sweet butter to a deeply caramelized, almost custardy aroma as the eggnog cooks. The mixture will thicken slightly and become a beautiful pale golden color. This cooking time is non-negotiable for the proper fudge texture.
The moment the timer goes off, I immediately remove the pot from the heat. Without a second’s delay, I pour the hot, bubbling mixture directly over the waiting white chocolate and marshmallow crème in the heatproof bowl. The heat from the syrup will melt everything. Now, I stir—and I mean really stir—with vigor until every last piece of chocolate is melted and the marshmallow crème is fully incorporated into a smooth, glossy, homogeneous batter. This can take a solid 2-3 minutes of stirring. If you stop too soon, you risk unmelted chocolate bits or streaks of marshmallow.(See the next page below to continue…)