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Festive Eggnog Fudge


"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 cals
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.

Nutrition Facts

Per Serving: 135 calories; 5 g fat; 22.5 g carbohydrates; 0.6 g protein; 11 mg cholesterol; 31 mg sodium. Full nutrition

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Read all reviews 3
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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!

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- ...

I did have to make a little change. I don’t know what vanilla candy they were talking about so I used white chocolate chips. I also add some crushed walnuts or pecans. It comes out nice and smoo...