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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

did you make this

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


    Have a question? Use the form below to submit your question or comment. I love hearing from you & seeing what you made!

    Rate This Recipe:

  1. Umakant says

    5 stars
    Hello Lisa…! your eggnog fudge looks soooo good & yummy, this is one of my favorite recipe till now. Thanks for sharing…!

    • Lisa Longley says

      Thank you!

  2. The Novice says

    This fudge looks amazing! I’ve never seen eggnog being sold in the stores in South Africa, so I don’t think I’ll ever have the luxury of trying it. Unless I make the eggnog from scratch ????

    • Lisa Longley says

      Oh no! Maybe you can try one of my other fudge recipes! This Spicy Mexican Fudge is really good!

    • sylvie greeniaus says

      yes make egg nog from scratch. Much better anyways. Many recipes available.

  3. Grace says

    5 stars
    This is a really interesting recipe I have never heard of eggnog fudge. I will give it a try for the Christmas holidays. I will also try Horizon organics I am always on the look out for organic products. Thanks!

  4. Carole says

    This recipe sounded so good – but it did not set up! I did not have access to the same eggnog you used but did use Darigold light eggnog. Is there an ingredient missing in the recipe that would make the difference?

    • Lisa Longley says

      Hi Carole! I’m so sorry this recipe didn’t work for you! I have made this fudge a WHOLE bunch of times, and I’ve never had a problem with it setting. Is it possible that the measurements were off when you made it? That’s the only thing I can think of.

    • Lara J. says

      It didn’t set up for me either. I triple checked my measurements. There’s probably too much liquid in this recipe.

      • Lisa Longley says

        I’m so sorry this didn’t work for you Lara. I’ve made it as written several times and it works great.

  5. Heather says

    How does this set without using white chocolate pieces or condensed milk or something like that?

    • Lisa Longley says

      Pure magic. No, the butter and the powdered sugar work together and make a sweet creamy fudge.

  6. Jeanne says

    Can you make it with real rum instead of extract? If so how much?

    • Lisa Longley says

      I would go with the same amount of rum as rum extract because you don’t want to mess up the consistency. And THEN, I would make this Jack Daniel’s Fudge to go with it. You can keep with with the Jack or sub the Jack for rum :)

      • Laura says

        But can you add it after it’s done cooking?? If you add the rum while it’s cooking that cooks out to alcohol ????

        • Lisa Longley says

          It’s actually rum extract, so technically it’s not alcohol . . . If you want a good recipe for fudge with alcohol, try my Fireball Fudge!

  7. Dari says

    I also tried it and I used the same measurements you described, but I had another problem. The powdered sugar did not dissolve and the consistency remained crunchy and did not stop falling apart. I think it has something to do with the low temperature but I am not sure what would happen if I turned it up. I used homemade eggnog and it was fresh, so I don’t think it has anything to do with that…

    • Lisa Longley says

      I’m really sorry this didn’t work for you Dari! Without me being there it’s hard to pin point what went wrong. I made this several times and it worked great each time.

  8. Lisa Longley says

    The second comment on my Whiskey Fudge is from someone who was on their second batch of the eggnog fudge.

  9. Kathleen McAlpine says

    Can this fudge be made with regular unsalted butter and the same for the egg nog. I have a lot of allergys. So I have to be very carefull on what I eat.

    • Lisa Longley says

      I think that consistency wise it should be fine, the taste might be al little different

  10. Devon says

    3 stars
    I came across this recipe while looking for new ideas for Christmas gifts. I tried this using a different eggnog as well and it did not set. I left it out, covered, overnight. Then in the morning it still hasn’t set. I tried refrigerating it also and that didn’t help things either. The only things I can think of is that I used stick butter (I’m not sure if that’s unsalted), but I don’t know if that would really make that huge of a difference.

    • Lisa Longley says

      Hi Devon, I’m really sorry that this didn’t work out for you! I’ve made this multiple times and I haven’t had any issue with not not setting. This post has a video, did you notice any differences between the video and how you made it?

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5 Secrets to Stress Free Dinners



5 Secrets to Stress Free Dinners