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.
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.
How to Make Eggnog Fudge
- Combine the Ingredients: All of these ingredients get whisked together in a saucepan.
- Heat the fudge: All of the ingredients melt together in the sauce pan and are whisked until smooth.
- Let Set: Pour the ingredients into a bread pan and let set in the refrigerator.
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.
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.
Other Great Fudge Recipes
If you can’t get enough of fudge like me, you will want to try the following recipes:
- Easy Fudge: It doesn’t get more simple than this three ingredient fudge.
- Peanut Butter Fudge: I love this peanut butter fudge recipe, it melts in your mouth.
- Mint Chocolate Fudge: You will love the flavors of this easy fudge recipe.
- Nutella Fudge: If you love Nutella, you will love this recipe!
- 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.