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Eggnog Fudge

4.86 from 14 votes

posted: 12/21/20

This post may contain affiliate links. Please read my disclosure policy
This post may contain affiliate links. Please read my disclosure policy

This Eggnog Fudge is so easy and melts in your mouth. You will want to make it every year for the holidays.

Make sure to double the recipe, since you will want to give it away and keep a batch for yourself. Made without white chocolate and with rum extract and spices, it is incredibly decadent.

eggnog fudge on a plate

In the fall, I made a recipe for Pumpkin Fudge. I posted it on Facebook and most people drooled over it. But I will never forget one comment I got:

“Not everything has to be pumpkin you know.”

And I burst out laughing and replied with, “Nope, not everything needs to be pumpkin, but everything does need to be fudge.”

Because this is the thing, if it is a flavor, I pretty much need to turn it into fudge. And that is true with this Eggnog Fudge too. This fudge recipe is different than my others in that it is made on the stove top and not with Sweetened Condensed Milk. But it is so easy, and more importantly, it is melt in your mouth delicious.

Reader Review

Seriously easy. Turned out fantastic.

How to Make Eggnog Fudge

  1. Combine the Ingredients: All of these ingredients get whisked together in a saucepan.
  2. Heat the fudge: All of the ingredients melt together in the sauce pan and are whisked until smooth.
  3. Let Set: Pour the ingredients into a bread pan and let set in the refrigerator.

Rum Extract

Rum Extract is an ingredient used in baking that is similar to vanilla extract. It is made from rum and does have alcohol in it. So if you want to make this recipe for kids, I suggest just skipping this ingredient. (Though, the amount of alcohol it adds to the recipe is very very small.)

If you don’t want to splurge for a bottle of Rum Extract but have rum already in your pantry you can substitute for that and it will taste delicious and won’t impact the outcome of the recipe.

front on picture of eggnog fudge stacked in a pyramid on a cake stand

Weighing Powdered Sugar

Powdered sugar, like flour, can pack really easily. This can change the amount you are using when you use a dry measuring cup. I suggest that you weigh the powdered sugar instead of measuring it in measuring cups.

If you do not have a small kitchen scale, you will need 4 1/2 cups. Do your best not to pack the powdered sugar. You are ultimately looking for 17 ounces of powdered sugar.

What Pan to Make Eggnog Fudge In

This batch of of fudge makes just a small little batch. It works perfectly to pour it into a bread pan and let it set up there.

My Fudge Didn’t Set

If your fudge didn’t set, you likely didn’t have quite enough powdered sugar in there. This recipe can be a little temperamental and if you are even just a little under on the powdered sugar, you will have fudge that doesn’t set.

Put your fudge in the refrigerator and it will harden enough to slice into and still enjoy.

close up picture of eggnog fudge

Other Great Fudge Recipes

If you can’t get enough of fudge like me, you will want to try the following recipes:

eggnog fudge on a plate
4.86 from 14 votes

Eggnog Fudge

Serves: 24 pieces
(tap # to scale)
Prep: 3 minutes
Cook: 5 minutes
Total: 8 minutes
This Eggnog Fudge is so easy and melts in your mouth.  You will want to make it every year for the holidays. Make sure to double the recipe, since you will want to give it away and keep a batch for yourself.


  • 6 tablespoons unsalted butter
  • 17 ounces powdered sugar see note
  • 1/4 cup eggnog
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract optional (read about rum extract here)
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • pinch of nutmeg


  • Spray a 9 by 5 inch loaf pan generously with cooking spray or line in with aluminum foil.
  • Combine all of the ingredients in a small saucepan over low heat.
  • Whisk consistently until combined and there are no more lumps.
  • Pour the fudge into the prepared bread pan.  Allow to cool 15 minutes. Then cover and refrigrate, allowing the fudge to set for at least four hours.  Cut and enjoy.  Store in an airtight container for up to two weeks in the refrigerator.


The weight of the powdered sugar is key to this recipe. If you don’t have a kitchen scale, scoop the powdered sugar into a dry measuring cup with a spoon and level it off for four and a half cups. If you use 16 ounces of powdered sugar you will get a fudge that is soft and requires refrigeration for cutting. If you use 18 ounces of powdered sugar you will get a fudge that sets but is very very sweet. 17 ounces is the sweet spot.
Author: Lisa Longley
eggnog fudge on a plate

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Eggnog Fudge

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

Reader Interactions


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    Rate This Recipe:

  1. JoAnn Chandler Holder says

    The fudge sounds good and easy. Going to make it for Christmas.

  2. Cathy says

    Going to make for Christmas. Can I double the batch. I have a few neighbors I give homemade sweets to

    • Lisa Longley says

      You can, but then of course you want to use two loaf pans.

  3. sheryl says

    wow. 17 oz of powderd sugar?????? this is a diabetics nightmare!

    • Lisa Longley says

      I am by no means an expert on diabetes (or a diabetic friendly site for that matter), but my understanding is that a diabetic can have anything, as long as they take that into consideration with the rest of their day.

  4. Sherry Whitman says

    Can eggnog fudge be frozen

    • Lisa Longley says

      Yes! This will freeze really well.

  5. Stacey N. says

    Hello. I’m confused by the powdered sugar measuring notes. Recipe calls for 17 oz. 16 oz. = 2 cups. But you are saying to do 4.5 cups?

    • Lisa Longley says

      It calls for 17 ounces by weight. When you say 16 ounces equals 2 cups, you are talking liquid measurement, not weight.

  6. Mitch Storey says

    17oz does not equal 4 1/2 cups
    34oz does though
    Not sure how I’m gonna fix this recipe now, but I better be able to

    • Lisa Longley says

      It’s important to differentiate between liquid and weight measurements. In this recipe I’m referring to weight when referring to the powdered sugar. When you are talking about 4 1/2 cups equaling 36 ounces, you are talking liquid measurement.

  7. Alex says

    I was very excited to try this fudge recipe. I followed it exactly but it came out more like eggnog gazpacho! Is there something missing like condensed milk or marshmallow crème? It smells delicious but it turned into a sad soup.

    • Lisa Longley says

      I’m so sorry this recipe didn’t work for you! Without me being there with you, it’s hard for me to know what went wrong. But I will say that I have never had this fudge turn into a sad soup.

  8. Maureen says

    5 stars
    Seriously easy. Turned out fantastic.

    • Lisa Longley says

      I’m so glad you liked it!

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5 Secrets to Stress Free Dinners