I’ve always enjoyed eggnog, but I didn’t REALLY know how amazing it was until I was old enough to spike it with rum or bourbon. Eggnog with a little bourbon then became my go-to Christmas dessert/nightcap. And I’ve come to love eggnog everything – cookies, cupcakes, Starbucks drinks and now…FUDGE. So I’m sharing how to make spiked eggnog fudge today! It’s a fun treat for holiday parties, and you can choose to forgo the alcohol if you want something more kid friendly. The small amount of won’t make you feel anything, of course, but you can sub imitation rum flavoring if you want to keep some of the flavor without the real thing, or you can leave it out if you prefer. Leaving it out of the recipe won’t change it’s effectiveness, don’t worry.
This is the first time I’ve made fudge with marshmallow creme, but it lends a great taste to the fudge. At first, I was worried that the amount of white chocolate and marshmallow would overpower the eggnog, but luckily eggnog is a strong enough taste on its own that you can definitely tell it’s eggnog flavored, and the cinnamon/nutmeg topping makes it even better. Oh, and making this stuff on my stovetop made my entire apartment smell like Christmas. I mean, is there anything better smelling than Christmas? Not in my book!
- 1/2 cup butter
- 1 cup eggnog (can sub non-dairy if needed)
- 2 cup granulated sugar
- 12 oz white chocolate chips
- 7 oz jar marshmallow creme
- 1/2 tsp nutmeg + more for topping
- 1/4 tsp cinnamon + more for topping
- 1 tsp vanilla extract
- 1 tbsp rum (or 1/2 tsp imitation rum favoring)
Line a baking pan with parchment and spray with cooking spray (or spread with butter). In a pan on the stove, heat the butter, eggnog and sugar on medium heat and bring to a boil. As soon as it begins to boil, check the temperature with a candy thermometer and remove from heat as soon as it reaches about 230 degrees (softball stage) to prevent scorching. At this point, the sugar should be completely dissolved and the mixture smooth.
Add the white chocolate chips or chopped chocolate and stir with a whisk until the chocolate has melted into the eggnog mixture. Stir in the marshmallow creme, nutmeg, cinnamon, rum and vanilla until the mixture is smooth. Pour into the greased pan and smooth out the top with a spatula. Sprinkle additional cinnamon and/or nutmeg on top of the fudge and leave it on your countertop to harden for several hours (no need to refrigerate, but you can if you prefer). Pull the fudge out by the parchment and cut into squares with a sharp knife.
I like to serve them inside cute mini cupcake wrappers. Lay them out on a platter and they’ll be gone in no time!