A very easy and festive recipe. Double wrap in plastic wrap and store in the refrigerator. Also freezes well.

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
1 hr 30 mins
total:
1 hr 50 mins
Servings:
36
Yield:
36 pieces
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line a 9-inch square baking pan with aluminum foil, leaving an overhang on both sides. Grease aluminum foil with 1 teaspoon butter.

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  • 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.

  • 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.

  • Lift up the ends of aluminum foil to remove fudge from the pan. Cut through scored lines with a large knife.

Nutrition Facts

135 calories; protein 0.6g 1% DV; carbohydrates 22.5g 7% DV; fat 5g 8% DV; cholesterol 11.2mg 4% DV; sodium 31.5mg 1% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/16/2016
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- probably to about a quarter teaspoon- even for the sprinkle. I'd use more if I mixed it in the next time I made this. The texture is on the softer crumbly side after a couple of hours in the fridge- I would definitely recommend refrigerating overnight. Consistency is somewhat grainy. Read More
(2)
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/16/2016
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- probably to about a quarter teaspoon- even for the sprinkle. I'd use more if I mixed it in the next time I made this. The texture is on the softer crumbly side after a couple of hours in the fridge- I would definitely recommend refrigerating overnight. Consistency is somewhat grainy. Read More
(2)
Rating: 5 stars
12/29/2017
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! Read More
(1)
Rating: 5 stars
04/26/2018
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. Read More
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Rating: 5 stars
12/20/2018
Yummy and rich. I used real rum vs the extract - still was good. Read More
Rating: 5 stars
01/07/2020
It was delicious but way too sweet for my tastes. It did not last long during our Christmas party - it was a hit. Read More
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