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Eggnog Fudge Photo

Everyone does a cookie exchange this time of year, am I right? You go to someone's house, you bring a designated sized batch of cookies (maybe three dozen), then you bring home a mix of three dozen cookies.

While the party itself is usually fun, hanging with friends and drinking wine or holiday punch, the cookies can be everywhere from delicious to disgusting.

I've brought home some that I just can't eat, no matter how much dunking I do in my coffee. I think it's because in my family, we have certain flavors of Christmas cookies we enjoy every year. It's hard to veer off the well traveled path of cookie eating.

And one man's Gingerbread cookie, is another man's trash.

You know what I NEVER get sick of though?

Eggnog Fudge Picture

Candy. Fudge, to be exact. You can't go wrong, and the flavors are endless. Instead of sending my neighbors off with a plate of cookies, I make an assortment of fudge. And the best part is, I can make the fudge today, keep it in my fridge, then slice off pieces throughout the month.

I usually like to make about 6 different flavors and give a variety to people. And, because I always have some in my refrigerator, I have some ready when neighbors I rarely speak to show up with a plate of cookies!

Today's Eggnog Fudge is delicious. Similar to these Eggnog Truffles, these creamy bites of fudge are the perfect treat for the holidays! Each pan makes about 64 pieces, so there is plenty to share!

My favorite assortment of fudge includes this Gingerbread Fudge, a classic Chocolate Fudge, Butterscotch Fudge, Butter Pecan Fudge, and so much more! I may even make a batch of English Toffee or Saltine Toffee to add to the candy plates!

ENJOY! Happy Holidays! Check out some of my other favorite candy recipes!

Eggnog Fudge Recipe


  • 2 cups granulated sugar
  • 3/4 cup eggnog
  • 3/4 cup unsalted butter
  • pinch of salt
  • 1 jar marshmallow cream, (7 oz)
  • 1 11 ounce package white chocolate chips
  • 1/4 teaspoon nutmeg
  • 1 teaspoon rum extract


  1. Line a 9-inch square baking dish with parchment paper. Set aside.
  2. Prepare your mixing bowl by adding the marshmallow cream, white chocolate morsels, nutmeg, and rum flavoring. Place these ingredients into the mixing bowl and set aside.
  3. In a large saucepan, melt butter with sugar, eggnog, and salt over medium high heat. Bring to a boil. Stirring continuously, boil for a complete 4 minutes (rolling boil). Remove from heat.
  4. Pour mixture over ingredients in mixing bowl. Using an electric mixer with whisk attachment, beat on medium until smooth and white chocolate is melted (about one minute). Pour into prepared baking dish.
  5. If desired, sprinkle with extra nutmeg for garnish.
  6. Refrigerate for 3 hours, or until set. Remove parchment paper and cut into bite sized pieces. ENJOY.


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