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Festive Eggnog Fudge

Rated as 4.75 out of 5 Stars

"A very easy and festive recipe. Double wrap in plastic wrap and store in the refrigerator. Also freezes well."
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1 h 50 m servings 135
Original recipe yields 36 servings (36 pieces)


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  1. Line a 9-inch square baking pan with aluminum foil, leaving an overhang on both sides. Grease aluminum foil with 1 teaspoon butter.
  2. Combine sugar, eggnog, and 1/2 cup butter in a large saucepan over medium heat; bring to a boil, stirring constantly. Boil for 5 minutes, stirring constantly. Remove from heat. Add vanilla candy pieces and marshmallow cream; mix until smooth. Stir in rum extract.
  3. Pour sugar mixture into the prepared baking pan. Sprinkle nutmeg lightly on top. Cool to room temperature, about 30 minutes. Score fudge into 36 pieces. Refrigerate until firm, about 1 hour.
  4. Lift up the ends of aluminum foil to remove fudge from the pan. Cut through scored lines with a large knife.


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

Nutrition Facts

Per Serving: 135 calories; 5 22.5 0.6 11 31 Full nutrition

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Read all reviews 4
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The flavor of this fudge was good but would have been better if the nutmeg was mixed in rather than just sprinkled on top. As a nutmeg lover I definitely upped the nutmeg to more than a pinch- ...

5 stars for flavor and ease of recipe. I wish it wasn’t so crumbly but I’ve made it twice already and got rave reviews!

Yummy and rich. I used real rum vs the extract - still was good.

I used white chocolate chips instead of vanilla candy, mix the nutmeg into the fudge and add chopped pecans. It’s a holiday favorite. I have to make it every year.