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Creamy and Tasty Eggnog Fudge

Creamy and Tasty Eggnog Fudge

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LOONEYPROFESSOR

Creamy and tasty! Try white chocolate chips in place of butterscotch for variety.

Ingredients {{adjustedServings}} servings

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Original recipe yields 81 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 51 kcal
  • 3%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Line 9-inch square pan with aluminum foil and spray foil with cooking spray. Prepare insides of a large saucepan with cooking spray.
  2. 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.
  3. 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.
  4. Set fudge aside at room temperature until set, at least 15 minutes.
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Reviews

Cindy in Pensacola
0
12/20/2014

I'm not an eggnog fan so I cut the recipe in 1/2. I did use the white chips and it's definitely very "eggnoggy". The fudge isn't creamy, more crumbly but it worked for my hubs.

LindaT
0
12/19/2014

Nice change from chocolate fudge. I used butterscotch chips. I do think white chips would have produced a more "eggnoggy" appearance. I added some chopped pecans as I like nuts in fudge and this was very sweet