Eggnog Fudge Squares (Print Version)
Creamy white chocolate and eggnog fudge scented with nutmeg; chilled and cut into giftable squares.
# What You Need:
→ Fudge Base
01 - 3 cups white chocolate chips
02 - 1/2 cup unsalted butter
03 - 1/2 cup eggnog
04 - 2 cups granulated sugar
05 - 1/2 teaspoon ground nutmeg
06 - 1/4 teaspoon ground cinnamon
07 - 1 teaspoon pure vanilla extract
→ Optional Garnish
08 - 1/4 teaspoon freshly grated nutmeg
# How-To:
01 - Line an 8x8-inch baking pan with parchment paper, leaving an overhang to easily lift out the fudge.
02 - In a medium saucepan over medium heat, combine unsalted butter, eggnog, and granulated sugar. Stir frequently until the mixture reaches a gentle boil.
03 - Lower heat to a simmer and continue stirring constantly for 4 to 5 minutes.
04 - Remove the saucepan from heat. Add white chocolate chips, ground nutmeg, ground cinnamon, and vanilla extract. Stir until fully melted and smooth.
05 - Transfer the fudge mixture into the prepared pan and smooth the surface with a spatula.
06 - Sprinkle the top evenly with freshly grated nutmeg if desired.
07 - Let the fudge cool at room temperature for 30 minutes, then refrigerate for at least 2 hours or until set.
08 - Lift the fudge out of the pan using the parchment overhang and cut into 36 even squares with a sharp knife.
# Expert Advice:
01 -
- The creamy, melt-in-your-mouth texture instantly makes you feel festive, no matter the time of year.
- It’s the kind of dessert that’s so easy, you’ll secretly hope no one asks for the recipe just so you can keep it your little holiday secret.
02 -
- Don’t rush melting the white chocolate — if the mixture’s too hot, it might seize and turn grainy (I’ve been there, and it stings).
- Swapping in cheap, waxy chocolate chips once left my fudge with mystery lumps until I learned better.
03 -
- Always cool the fudge thoroughly before slicing for sharp edges and even texture.
- A sprinkle of flaky sea salt on top adds an unexpected and delicious contrast.