Eggnog Fudge is the perfect Christmas fudge recipe! Creamy white chocolate eggnog fudge with pecans for a crunch. Delicious and so easy!
Okay, I think this is the last Christmas treat I’ll be sharing this year.
The kids last day of school is today and, you guys, it’s almost impossibe to find time for a blog post when they’re home. Also, it’s Christmas break! You’re supposed to be building gingerbread houses, watching the same Christmas movies over and over, and going to see the lights!
Oh my gosh, speaking of lights! The lake by our house does a huge lightshow every year and we went at least 2 times last year and everyone loved it. So I had the brilliant idea to go this past Saturday.
Don’t go on a Saturday.
The Jeep had plenty of gas when we got there and then we spent an hour in line. I spent the entire 5 1/2 miles of lights panicking because the Jeep just starts flashing “LO FUEL” at a certain point instead of telling me exactly how many miles I have left.
We also did gingerbread houses this past weekend and I lost both the Instagram and Facebook poll about whether mine or BF’s house was cuter.
I’m really into fudge this year.
Can you tell?
I always say I hate making candy but I’m really enjoying the process of it this year.
I did accidentally make caramel (?) during my first attempt at that white chocolate peppermint fudge but other than that, candy making has gone great this year.
The key is a good candy thermometer and keeping a close eye on it.
This eggnog fudge is definitely my favorite fudge. I actually made it last year for someone else’s site and I knew I wanted to remake it with fresh photos for my own site this year.
It’s a creamy white chocolate and eggnog base with pecans mixed in at end for a delicious crunch.
- 3/4 cup unsalted butter
- 3 cups granuated sugar
- 2/3 cup eggnog
- 2 tbsp heavy cream
- 1 tsp vanilla
- 12 ounces white chocolate roughly chopped
- 1 cup marshmallow cream
- 1 cup pecans roughly chopped
Line a 9x9-inch pan with aluminum foil and spray with nonstick spray.
In a large pot, heat butter, sugar, eggnog, and heavy cream over medium heat, stirring until sugar is dissolved. Bring to a boil and cook, stirring frequently, until a candy thermometer reads 234F (soft ball stage), about 5 minutes.
Remove from heat. Stir in vanilla, white chocolate, and marshmallow cream until smooth. Fold in pecans.
Pour into the prepared pan and rotate pan so fudge reaches the corners. Chill at least 4 hours before cutting into 36 pieces.
Want more fudge recipes?