Turn everybody’s favorite creamy, sweet holiday beverage into Easy Eggnog Fudge with this simple recipe your friends and family are sure to love. It’s perfect as a holiday gift or to take on the road for when you need an eggnog fix.
One of my favorite recipes for the holidays is my grandmother’s homemade eggnog. She always made enough for a big house party, starting with a gallon of milk and almost one dozen large eggs. I remember one of my last Christmases at home, following her around the kitchen as she made a batch, writing down the ingredients and her steps. Just four ingredients for a thick, rich, wonderful eggnog.
When I got back to my house, I copied it out more neatly into a blank leaf at the back of my Good Housekeeping. I didn’t want to lose it. I tend to halve the recipe for our smaller household and that still makes plenty. Mo’s homemade eggnog is always served warm with a splash of some strong stuff, either bourbon or rum.
We also always have store-bought eggnog on hand because we like to drink it cold, spiked or not, and use it in baked goods or homemade candy, like this easy eggnog fudge. I think it would be fair to say that we are huge fans of The Nog.
- 2 3 ⁄4 cups or 550g sugar
- 1 cup or 240ml commercial good quality eggnog not low fat
- 1/2 teaspoon salt
- 6 ounces or 170g white chocolate chopped roughly (Use good quality- not baking chocolate or chips)
- 1 1 ⁄2 cups or 85g mini marshmallows
- 1 ⁄2 teaspoon cinnamon
- 1 cup or 150g almonds toasted and chopped coarsely
- 1 ⁄8 cup or 30g butter Do not substitute margarine!
- Freshly grated or powdered nutmeg optional
Line a 9x9-inch 23x23cm pan with foil and set aside.
In a heavy bottomed pot, add eggnog, sugar and salt. Bring to a slow rolling boil over medium to med-high heat. Set a timer for 2 minutes when it starts to boil. Do not walk away from the pot. If it threatens to boil over, turn the heat down just a little bit. You still need a rapid boil.
When the timer rings, remove the pot from the stove and stir in the marshmallows and cinnamon.
Put the pot back on the stove and bring it back to a rolling for another six minutes. Do set a timer. If you have a candy thermometer, the temperature should reach at least 234°F or 112°C but no higher than 238°F or 114°C. Then it should be removed from the heat.)
When the timer rings or the mixture reaches the proper temperature, whichever happens first, remove the pot from the stove and stir in the butter, white chocolate and chopped almonds.
Stir rapidly with a wooden spoon until the butter and chocolate have melted and are completely incorporated and the mixture has a glossy appearance.
Pour it into your prepared foil-lined pan and quickly sprinkle with nutmeg, if desired.
Leave to cool completely at room temperature.
To serve, remove the fudge from the pan by the foil lining and cut it into small squares with a sharp knife. This fudge is very rich so you can cut them quite small.
This week our Sunday Supper tastemakers are sharing their own special eggnog recipes in honor of National Eggnog Month. Many thanks to our host Christie of A Kitchen Hoor’s Adventures and our event manager, Cricket of Cricket’s Confections for all of their behind-the-scenes work!
- Caramel Bottom Eggnog Cheesecake by Bottom Left of Mitten
- Chocolate Eggnog Poke Cake by Crazed Mom
- Eggnog Bread Pudding with Warm Whiskey Sauce by The Crumby Cupcake
- Eggnog Macarons by Baking Sense
- Eggnog Macaroons by A Kitchen Hoor’s Adventures
- Eggnog Pie by Cindy’s Recipes and Writings
- Gingerbread Bars with Eggnog Frosting by Hezzi-D’s Books and Cooks
- Layered Gingerbread Cake with Eggnog Frosting by The Freshman Cook
- Mini Eggnog Cheesecakes by Authentically Candace
- Coconut Milk Eggnog by A Mind “Full” Mom
- Eggnog Coffee Frappe by And She Cooks
- Gingerbread Eggnog Latte by Palatable Pastime
- Spiked Eggnog Hot White Cocoa by The Weekend Gourmet
- Traditional Homemade Eggnog by The Redhead Baker
Breakfast and Breakfast Pastries
- Baked Eggnog Donuts by Life Tastes Good
- Coconut Eggnog Overnight Oats (with homemade eggnog) by Caroline’s Cooking
- Cranberry Eggnog Scones by That Skinny Chick Can Bake
- Eggnog Pancakes with Cranberry Syrup by Sew You Think You Can Cook
- Eggnog Scones by Feeding Big
- Craig Claiborne’s Eggnog Mousse by Food Lust People Love
- Easy Eggnog Fudge by Sunday Supper Movement
- Eggnog Crème Anglaise by The Wimpy Vegetarian
- Eggnog Panna Cotta with Cinnamon Whipped Cream by Tramplingrose
- Eggnog Pudding Parfaits by Pies and Plots
- Healthy Eggnog Rice Pudding by Cricket’s Confections
- Homemade Eggnog Ice Cream by Simple and Savory
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