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Creamy and Tasty Eggnog Fudge

LOONEYPROFESSOR

"Creamy and tasty! Try white chocolate chips in place of butterscotch for variety."
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Ingredients

35 m servings 51 cals
Original recipe yields 81 servings (81 1-inch squares)

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Directions

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  • Prep

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  1. Line 9-inch square pan with aluminum foil and spray foil with cooking spray. Prepare insides of a large saucepan with cooking spray.
  2. Stir eggnog and sugar together in prepared saucepan over medium-high heat; bring to a rolling boil while stirring constantly with a wooden spoon. Boil mixture for 2 minutes.
  3. Fold marshmallows and nutmeg into the eggnog mixture. Bring mixture again to a boil, stirring continually; boil for 6 minutes, remove immediately from heat, and add butterscotch chips and butter. Beat the mixture rapidly with a whisk or a hand mixer until thoroughly mixed and loses its gloss; pour into the prepared saucepan.
  4. Set fudge aside at room temperature until set, at least 15 minutes.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 51 calories; 1.1 g fat; 9.9 g carbohydrates; 0.1 g protein; 3 mg cholesterol; 7 mg sodium. Full nutrition

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Reviews

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Try using white chips instead of butterscotch, I think the butterscotch was stronger than the eggnog. Love the idea and the recipe.

Nice change from chocolate fudge. I used butterscotch chips. I do think white chips would have produced a more "eggnoggy" appearance. I added some chopped pecans as I like nuts in fudge and this...

I'm not an eggnog fan so I cut the recipe in 1/2. I did use the white chips and it's definitely very "eggnoggy". The fudge isn't creamy, more crumbly but it worked for my hubs.