Best 8 Eggnog Fudge Recipes

CREAMY EGGNOG FUDGE

Steps:

• Grease a 9 inch square pan and set aside.
• Combine the sugar, butter, eggnog, nutmeg, and cinnamon in a large saucepan. Bring to a boil, stirring occasionally to melt the butter. Once the mixture reaches a rolling boil, stop stirring, and clip a candy thermometer onto the pan.
• Heat mixture to 235 degrees F (113 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Remove the pan from the heat and stir in the white chocolate pieces, marshmallow cream, vanilla, and walnuts. Beat the mixture with a wooden spoon until fluffy and it starts to lose its gloss. Spoon into the prepared pan, spreading evenly. Cool completely, then cut into small squares for serving.

EGGNOG FUDGE

Steps:

• Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. In a large saucepan, combine the sugar, eggnog, cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook until a candy thermometer reads 238° (soft-ball stage), stirring occasionally., Remove from the heat. Stir in chips until melted. Stir in the marshmallow creme, walnuts and vanilla. , Spread into prepared pan. Cool to room temperature. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

FESTIVE EGGNOG FUDGE

Steps:

• Line a 9-inch square baking pan with aluminum foil, leaving an overhang on both sides. Grease aluminum foil with 1 teaspoon butter.
• Combine sugar, eggnog, and 1/2 cup butter in a large saucepan over medium heat; bring to a boil, stirring constantly. Boil for 5 minutes, stirring constantly. Remove from heat. Add vanilla candy pieces and marshmallow cream; mix until smooth. Stir in rum extract.
• Pour sugar mixture into the prepared baking pan. Sprinkle nutmeg lightly on top. Cool to room temperature, about 30 minutes. Score fudge into 36 pieces. Refrigerate until firm, about 1 hour.
• Lift up the ends of aluminum foil to remove fudge from the pan. Cut through scored lines with a large knife.

WHITE CHOCOLATE EGGNOG FUDGE

Steps:

• Yield: 2-1/2 lbs
• Prep Time: 30 minutes
• Combine sugar, butter and eggnog in a heavy 2-1/2 to 3 quart saucepan;.
• bring to a full boil, stirring constantly.
• Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234 deg F, stirring constantly to prevent scorching.
• Remove from heat;
• stir in white chocolate pieces and nutmeg until chocolate is
• melted.
• Add marshmallow creme, nuts and rum extract.
• Beat until well blended.
• Pour into buttered 8 or 9 inch square pan.
• Cool at room temperature;
• cut into squares.
• If fudge is too soft after cooling, chill.

CREAMY AND TASTY EGGNOG FUDGE

Steps:

• Line 9-inch square pan with aluminum foil and spray foil with cooking spray. Prepare insides of a large saucepan with cooking spray.
• Stir eggnog and sugar together in prepared saucepan over medium-high heat; bring to a rolling boil while stirring constantly with a wooden spoon. Boil mixture for 2 minutes.
• Fold marshmallows and nutmeg into the eggnog mixture. Bring mixture again to a boil, stirring continually; boil for 6 minutes, remove immediately from heat, and add butterscotch chips and butter. Beat the mixture rapidly with a whisk or a hand mixer until thoroughly mixed and loses its gloss; pour into the prepared saucepan.
• Set fudge aside at room temperature until set, at least 15 minutes.

EGGNOG FUDGE

Steps:

• Line a 9 x 13 inch baking pan with aluminum foil and set aside.
• Spray the bottom and sides of a large saucepan with cooking spray. Heat eggnog and sugar over medium heat. Bring to rolling boil, stirring constantly with a wooden spoon. Boil for 2 minutes.
• Fold in marshmallows, cinnamon and nutmeg. Return to a boil for 6 minutes, stirring constantly. As the mixture boils it will become brown. Remove from heat and quickly stir in butter, white chocolate chips and almonds. Stir until well mixed and glossy.
• Quickly pour into prepared pan.
• Cool at room temperature. Remove from pan, remove foil and cut into squares.

EGGNOG FUDGE

Steps:

• 1. Line an 8" x 4" loafpan with aluminum foil, butter foil, and set aside. Combine first 4 ingredients in a 4-quart heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Wash down crystals from sides of pan, using a pastry brush dipped in hot water. Insert a candy thermometer into eggnog mixture. Cook, stirring occasionally, until thermometer registers 238 degrees. Remove from heat and cool, undisturbed, until temperature drops to 190 degrees (15 to 18 minutes).
• 2. Stir in pecans and remaining 3 ingredients; beat with a wooden spoon until fudge thickens and just begins to lose its gloss (5 to 8 minutes).
• 3. Pour candy into prepared pan. Cool completely; cut into squares. Yield:about 1 1/2 pounds.
• 4. Your finished fudge looks so festive and delish!

SECRET EGGNOG FUDGE

Steps:

• 1. Line a 9x9 pan with aluminum foil; set aside. In a heavy-bottomed saucepan, combine eggnog and sugar; stirring constantly, bring to a rolling boil over medium to medium-high heat. Boil for exactly 2 minutes. Watch that the mixture does not boil over the pot; if it's boiling too hard, turn down the heat slightly, but continue a rapid boil.
• 2. Remove from heat. Stir in the marshmallows, cinnamon and a pinch of nutmeg until marshmallows have melted and are well combined. Return to saucepan to heat; bring back to a rolling boil for 6 minutes, stirring constantly. Again, turn down the heat if the mixture threatens to boil over. The mixture will start to turn a brown color, which is normal.
• 3. After boiling for the full 6 minutes, remove from heat. Add the butter, white chocolate chips and almonds. Beat until the mixture has a glossy appearance and the chips and butter are mixed in well.
• 4. Pour the mixture into the prepared foil-lined pan. Cool to room temperature. Remove from pan, using sides of foil as handles. Peel the foil away from the fudge and cut into small squares. Makes 15 servings.