Ho! Ho! Ho! Eggnog Fudge

A perfect treat for the Holiday season.
Ho! Ho! Ho! Eggnog Fudge

Last Updated on May 31, 2020

Eggnog Fudge

Ho! Ho! Ho! Eggnog Fudge!

As the Christmas Holiday rapidly approaches, it’s time to get into the kitchen and make some Christmas memories. I have been making fudge for Christmas presents for years, but this time, I wanted to do something a little different. Spane really likes Eggnog, and I do, too. We were invited to a potluck Christmas party at Entrepreneurs and Professions, and I decided to make Jambalaya, Hot Dogs with Bacon appetizers, and wow everyone with the Eggnog Fudge.


Mise En Place


Eggnog Fudge

Ho! Ho! Ho! Eggnog Fudge

A perfect treat for the Holiday season.
Prep Time: 1 minute
Cook Time: 15 minutes
Cooling time: 2 hours
Total Time: 2 hours 16 minutes
Course: Dessert
Cuisine: American
Difficulty: Moderate
Newsletter: 2019-10-31
Servings (slide to adjust): 16 servings
Calories: 369kcal


  • 3 cups Sugar
  • 1 7-oz jar marshmallow creme
  • 1 can Sweetened Condensed Milk
  • 6 tablespoons Butter
  • 1 12-oz package white chocolate chips, good quality
  • 1 teaspoon nutmeg, grated
  • 1 teaspoon brandy flavoring
  • Dried cranberries, optional for garnish
Ingredients necessary for the recipe step are in italic.


  • Prepare the mise en place
    Mise en place
  • Line an 8x8 inch pan with parchment paper, large enough that it hangs over the sides.
  • Put a large saucepan on the stove. Mix the sugar, sweetened condensed milk, and butter together and cook until mixture comes to a boil, stirring frequently.
  • Boil for 5 minutes, stirring constantly. Make sure to stir all the way to the bottom to avoid hot spots and burning.
  • Remove from heat and add the nutmeg and brandy flavoring. Stir in white chocolate chips and marshmallow creme.
  • Stir ingredients until the mixture is creamy and smooth. (An electric mixer may be used).
  • Pour into the pan and cool until room temperature. Put in the refrigerator until completely set.
  • Remove the parchment paper with fudge from the pan.
  • Cut the fudge into squares. Top each one with a dried cranberry. Push the cranberry down a little so it will still to the fudge.
  • Return to the refrigerator, then remove about 1 hour before serving time.


I suggest using flavoring instead of real liquor because the flavoring is more intense. Liquor, because of the temperature of the hot candy, could also cause a flare-up.


Serving: 1gCalories: 369kcalCarbohydrates: 65gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0gMonounsaturated Fat: 4gCholesterol: 18mgSodium: 31mgPotassium: 137mgFiber: 1gSugar: 62g
Got Questions? Let me know!Mention @arbpen or tag #arbpen!


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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

2 Responses to Ho! Ho! Ho! Eggnog Fudge

  1. Pingback: Gail

    • chef says:

      Gail, thanks for taking the time to stop by and say how you liked them. I like that you gave them out as party favors. Good deal!