Eggnog Fudge is a holiday treat that I never had the pleasure of tasting until a few years ago. Ever the innovator, I’d thought I’d stumbled upon something truly unique when I decided to try mixing some leftover eggnog into some melted white chocolate to see what came out. But as with most things in my life, I was way behind the times. Others had already been there and done that.
Eggnog fudge is already a thing. And while I like to think my version is pretty darn good, I recognize that there are a variety of recipes that are quite similar. The beauty of baking, though, is that you can experiment with different flavor combinations, and test various techniques until you have something you can be proud of.
This version utilizes a spice cake mix of all things. It helps get that classic nutmeggy flavor that I love about real eggnog, and it brings it an edge that keeps it from just being a milky white chocolate mess.
You can, of course, attempt to make your own eggnog at home. My mother attempted it once when I was younger, and I remember being revolted at her tempered eggs. I had never imagined that EGG nog would actually require real eggs. Let alone that they wouldn’t be… well, cooked.
Later, as an adult, I was gifted some form of kitchen appliance that frothed and heated liquids, and it came with a recipe book with a recipe for homemade eggnog! I was keen to try.
Alas, alack, it was the very boozy version of eggnog, and as a lightweight drinker, I was not able to cope with the overwhelming rum flavor, and I nearly gagged on my much-anticipated drink. The eggs, meanwhile, were of no concern to me.
Christmas without fudge is, to me, like Easter without chocolate. They go together. My grandmother always had a selection of cookies and fudge set out on her hutch, and we’d help ourselves to it throughout the big day, tummies full up before we’d eaten one bite of our huge Italian feast of a dinner.
And while chocolate and peanut butter fudge were du jour for our family, I would like to think that my grandmother might have appreciated this yummy version as a bit of a fun treat. I’m certain my grandpa would have enjoyed it immensely.
A word of warning, though. These are very heavy. Very rich and delicious and creamy and satisfying. A little goes a long way, and you can definitely cut them smaller than I’ve shown here. I’d suggest an 8×8 pan would give you 36 servings easily. Bite size is what you’re going for. These are fudge pieces, not brownies, after all.
But honestly? You do you. I won’t tell.
- 2 12 oz bags of white chocolate chips
- 1 14 oz can sweetened condensed milk
- ¼ cup eggnog
- 1 tsp cinnamon
- 1¼ cup spice cake mix (can add ¼ cup more if your mixture is too thin)
Line an 8x8 inch square pan with parchment paper and set aside.
In a large pot, combine your white chocolate chips and sweetened condensed milk. Heat over medium heat, stirring frequently until melted and smooth.
Stir in the eggnog, cinnamon and cake mix. Heat for a few more minutes on low until beginning to thicken.
Pour into the prepared pan.
Cut into small squares and serve.
Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving:Calories: 167Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 67mgCarbohydrates: 23gFiber: 0gSugar: 21gProtein: 3g
Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.