This eggnog fudge is the dessert I make when I want everyone to wander into the kitchen, lift the pan lid, and sneak just one more square. I discovered it a few holidays ago while revamping my grandmother’s classic marshmallow fudge, swapping in real eggnog and a whisper of nutmeg to bring that cozy, nostalgic flavor forward. The first batch disappeared at a tree-trimming party before the ornaments made it out of the box, and it has been a standing request ever since. What makes this fudge special is the balance: rich and creamy from white baking chocolate and butter, structured by marshmallow creme, and brightened by warming spices. The texture is silky-firm, with a melt-in-your-mouth finish that never feels chalky or overly sweet. The candy thermometer takes out the guesswork, ensuring a smooth set every time. If you love classic holiday flavors and no-fuss candy techniques, this pan delivers pure, old-fashioned joy with a modern, reliable method.

Ingredients

• Unsalted butter: Choose a high-quality stick butter for consistent melting and clean flavor. Butter provides richness and helps the fudge set with a smooth, velvety bite.
• Eggnog: Use full-fat store-bought eggnog for best body and creamy flavor. It adds holiday warmth and a hint of spice that pairs beautifully with white chocolate.
• Granulated sugar: Regular white sugar creates structure and sweetness. Dissolve it completely and cook to 234 F for a smooth, non-grainy finish.
• White baking chocolate: Choose bars labeled baking chocolate, not chips, which contain stabilizers that resist melting. Chop finely for quick, even melting off heat.
• Marshmallow creme: This ensures a stable, creamy texture and helps prevent crystallization. Two cups lend body without heaviness or chewiness.
• Vanilla extract: Pure vanilla rounds the sweetness and lifts the eggnog notes. A full two teaspoons keeps the flavor balanced and aromatic.
• Ground nutmeg: Freshly grated if possible. Stir half into the fudge for warmth and sprinkle the rest on top for a festive finish.

Instructions

Prepare the pan: Line an 8 by 8 inch baking dish with parchment, letting the paper overhang for easy removal. Lightly mist with cooking spray. This prevents sticking and creates crisp edges so your squares cut cleanly without crumbling. Boil to soft-ball stage: In a heavy saucepan, combine butter, eggnog, and sugar. Bring to a boil over medium heat, then maintain a steady simmer, stirring constantly. Cook until a candy thermometer reads 234 F, about 10 minutes. The bubbles will tighten, and the mixture will thicken slightly. Incorporate white chocolate: Remove the pan from heat and immediately add chopped white baking chocolate. Stir steadily until completely melted and glossy. Work quickly so residual heat melts the chocolate without scorching or separating. Fold in marshmallow creme: Add marshmallow creme and stir until the mixture is uniform and silky. This step stabilizes the texture and helps prevent sugar crystals from forming as the fudge cools and sets. Flavor and pan: Stir in vanilla and 1/2 teaspoon nutmeg until evenly distributed. Pour the fudge into the prepared pan. Do not scrape the sides of the pot, as cooled bits can make the finished texture gritty. Finish, chill, and cut: Spread the top evenly with an offset spatula and sprinkle remaining 1/2 teaspoon nutmeg over the surface. Chill at least 4 hours, preferably overnight. Lift the slab out by the parchment and cut into squares with a warm, dry knife.

Storage Tips

Cool the fudge completely before storing. For short-term keeping, place squares in a parchment-lined airtight container, separating layers with more parchment to prevent sticking. Refrigerate for up to 2 weeks; the texture stays pleasantly dense and creamy. For serving, let pieces sit at room temperature 15 to 20 minutes for the best melt. For longer storage, wrap the uncut slab tightly in plastic, then foil, and freeze in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator, then cut. Avoid repeated temperature swings, which can cause condensation and a slightly tacky surface.

Ingredient Substitutions

Use full-fat dairy eggnog for best results; light versions work but set slightly softer. If eggnog is unavailable, use whole milk plus 1 tablespoon heavy cream and 1/4 teaspoon ground nutmeg, understanding the flavor will be lighter. White baking chocolate is essential; substitute a high-quality couverture if needed, but avoid chips. Replace marshmallow creme with 14 ounces mini marshmallows, stirring them in off heat until melted. For a spiced twist, add a pinch of cinnamon or a dash of rum extract with the vanilla. A tablespoon of bourbon or dark rum is delicious, but reduce the vanilla by half to keep flavors balanced.

Serving Suggestions

Cut the slab into small, even squares and arrange them on a platter lined with parchment or a wooden board for a rustic look. Add a light dusting of nutmeg just before serving for aroma. Pair with strong coffee, spiced tea, or mulled cider; the sweetness loves something warm and robust. For holiday gifting, nestle pieces in mini paper cups and tuck them into cookie tins alongside shortbread and ginger snaps. Garnish with white chocolate curls or a tiny pinch of flaky salt to accent the creamy sweetness.

Cultural Background

Fudge as we know it took off in the United States in the late 19th and early 20th centuries, cherished at college gatherings and seaside candy shops for its creamy texture and simple ingredients. Eggnog, by contrast, traces back to colonial-era celebrations, where milk, cream, sugar, and eggs were perfumed with nutmeg. This eggnog fudge blends two festive traditions: the precise soft-ball technique of classic candy making and the nostalgic flavor of holiday toasts. The result is a modern pan of confection that feels timeless on a winter dessert table.

Seasonal Adaptations

For an extra-festive take, add 1 tablespoon bourbon or dark rum with the vanilla and finish with freshly grated nutmeg. Create a peppermint version by sprinkling crushed candy canes on top before chilling. Lean into warming spices with a pinch of cinnamon and a whisper of cloves, or brighten it with a teaspoon of finely grated orange zest. When eggnog disappears from stores, make a spring version by swapping in whole milk, adding lemon zest, and finishing with white chocolate curls for a lighter flavor profile.

Meal Prep Tips

Make the fudge a day ahead to give it time to set and develop flavor. Line your pan with a parchment sling so the slab lifts out cleanly for neat cutting. For tidy edges, warm a sharp knife under hot water, dry it well, and wipe between slices. Portion into airtight snack containers for easy lunchbox treats or gift boxes. If freezing, store as a whole slab to minimize surface exposure, then cut after thawing. Label containers with date and flavor notes when you try variations.

There is a particular joy in sharing a plate of these creamy squares when the house is twinkling and the kettle is on. Make it once, and it might become the tradition your friends and family count on each year.