• Prep Time: none
  • Cooking Time: none
  • Serves: 64 pieces

Egg Nog Fudge

Category: Desserts, Christmas, Kids

 Ingredients List

  • 2 cups granulated sugar
  • ½ cup (1 stick) unsalted butter
  • ¾ cup 50% reduced fat egg nog
  • pinch salt
  • 11 oz white chocolate, chopped
  • ½ tsp ground nutmeg + more for dusting
  • 1 (7 oz) jar marshmallow creme
  • 1 tsp rum extract


Line an 8-inch square pan with parchment paper, allowing it to hang over the sides; set aside.

In a large, heavy-bottomed saucepan, combine the granulated sugar, unsalted butter, egg nog and salt over medium heat. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes, until a candy thermometer reaches 234 F (soft ball stage), stirring to prevent scorching; remove from heat.

Using a wooden spoon, stir in chopped white chocolate and nutmeg until smooth in consistency. Next, stir in marshmallow creme and rum extract. Beat until well blended and then pour into prepared pan. Sprinkle ground nutmeg on top. Let stand at room temperature until cooled, then refrigerate overnight until firm.

When completely cool, cut into squares. Store in a covered container in the refrigerator.

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