Eggnog Fudge Recipe - Allrecipes.com
Eggnog Fudge Recipe
  • READY IN ABOUT hrs

Eggnog Fudge

Recipe by  

"I lost this when we moved and found it when we moved again. Christmas is back."

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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings
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Directions

  1. Line a 9 x 13 inch baking pan with aluminum foil and set aside.
  2. 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.
  3. 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.
  4. Quickly pour into prepared pan.
  5. Cool at room temperature. Remove from pan, remove foil and cut into squares.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 10 mins
  • READY IN 2 hrs 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 11, 2007

This is quite good and different! After reading the reviews i made some alterations. I only used 2 cups of sugar instead of 3 because everyone was saying how sweet it was. Also, i added an extra half cup of eggnog, as everyone was saying it was too crumbly and dry. I cut it before it was fully finished hardening up to prevent any breakage as well. My boyfriend loved it and ate quite a few pieces. It is still super sweet even with only 2 cups of sugar. I might try 1 1/2 cups next time. Tip: Make sure you put it in a 9x9 pan because it was way too thin in a 9x13.

 
Most Helpful Critical Review
Jan 07, 2003

Turned out hard and crumbly. Should use a candy thermometer to cook to the correct stage. Boiling for 6 minutes was much too long.

 

54 Ratings

Nov 30, 2006

This fudge is amazing! I normally don't like fudge but this one is so, so good. I was a bit more liberal with cinnamon and nutmeg than the recipe indicated and I skipped lining the pan with foil and just sprayed it with Pam. Excellent and so easy!

 
Sep 11, 2003

I don't know what happened to this fudge but it was a complete disaster. I followed the directions to the letter and it only came out as a dry, crumbly mess, the texture of granola. Couldn't even bother spreading it in the pan. It didn't burn so I don't know what happened. I did half the recipe but that should not have made a difference. Hope others have better luck.

 
Dec 18, 2002

I love eggnog, & I loved the flavor of this fudge! It was great for Christmas-- I had more than 1 person tell me it was their favorite selection from my cookie plate. But it did turn out a little grainy & too soft... although the recipe does not call for a candy thermometer, I would suggest using one anyway to get the best texture.

 
Jan 02, 2007

I cut the recipe in half and omitted the cinnamon (I've never had it in eggnog, so I figured it made sense to leave it out of eggnog fudge) and the almonds. I followed the recipe, and even turned down the heat when it started to boil - but allowed it to keep boiling. It still turned out rather hard. Not need-to-use-a-hammer hard, but not the smooth, creamy consistancy that I look for in fudge. As for the taste, it was good. Tasted like eggnog and VERY sweet.

 
Nov 05, 2008

I made this last Christmas to give out to family in treat bags as gifts. Everyone loved it! I had quite a bit left over so what I didn't keep for myself I took to work with me. My tin was empty in no time! I will definitely be making this recipe again :)

 
Dec 12, 2006

My husband said it would be cool if I could make eggnog fudge (he loves eggnog). So I searched for the recipe & made it for him. He loves it. He also took some to work and they gobbled it up. I added 1/2 tsp Imitation Rum flavoring and it was yummy. I think I will skip the nuts next time- kinda out of place to me when the drink doesn't have nuts in it. Thanks.

 

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Nutrition

  • Calories
  • 190 kcal
  • 10%
  • Carbohydrates
  • 33.5 g
  • 11%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 23 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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