Eggnog Fudge

Eggnog Fudge

49 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    2 h 25 m

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

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Adjust Servings

Original recipe yields 24 servings



  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.

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Reviews (49)

Rate This Recipe


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.



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



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!

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Amount Per Serving (24 total)

  • Calories
  • 190 cal
  • 10%
  • Fat
  • 6 g
  • 9%
  • Carbs
  • 33.5 g
  • 11%
  • Protein
  • 1.7 g
  • 3%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 23 mg
  • < 1%

Based on a 2,000 calorie diet



previous recipe:

Orange Fudge


next recipe:

Creamy and Tasty Eggnog Fudge