Eggnog Fudge (Print Layout)

Creamy white chocolate fudge blended with eggnog, nutmeg and vanilla; chilled into festive bite-sized 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, ensuring the paper overhangs 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 the heat to low and continue to simmer for 4 to 5 minutes, stirring constantly to prevent scorching.
04 - Remove the saucepan from heat. Add white chocolate chips, ground nutmeg, ground cinnamon, and pure vanilla extract. Stir until the chocolate is fully melted and the mixture is smooth.
05 - Immediately transfer the prepared mixture into the lined baking pan. Smooth the surface with a spatula.
06 - Sprinkle freshly grated nutmeg over the top if desired.
07 - Allow the fudge to cool at room temperature for 30 minutes, then refrigerate for a minimum of 2 hours until firm.
08 - Using the parchment overhang, lift the set fudge from the pan. Cut into 36 even squares with a sharp knife.

# Expert Suggestions:

01 -
  • This fudge tastes like the holidays in every bite — it melts on your tongue with a gentle whisper of nutmeg and vanilla.
  • It only takes a few ingredients, but the result looks and feels so impressive you might fool yourself into thinking you bought it at a fancy shop.
02 -
  • The first time I rushed the chilling step, my fudge nearly collapsed when I cut it — patience saves everything.
  • Adding the vanilla right after removing from heat keeps its aroma bold and fragrant; otherwise, it cooks away.
03 -
  • Measure the eggnog accurately — too much, and the fudge won’t set quite right.
  • Use high-quality white chocolate; cheap versions may not melt smoothly and could separate.

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