Easy Eggnog Fudge Recipe

I just whipped up this eggnog fudge that mixes eggnog, sweetened condensed milk, melted butter, chocolate chips, some nutmeg and cinnamon all in one crazy bowl and trust me it felt like I was back in my childhood kitchen even if things got a little messy.

I love making my easy eggnog fudge cuz it mixes eggnog with condensed milk, sugar and melted butter to create a rich creamy treat. I mix in semisweet chocolate along with nutmeg, cinnamon, vanilla and a pinch of salt.

I think its nutritional balance gives a real energy boost.

Ingredients

• Eggnog: Smooth creamy dairy base with spicy festive flavor that adds richness and texture.
• Sweetened Condensed Milk: Thick sweet dairy concentrate bursting with caramel notes and extra protein.
• Granulated Sugar: Simple carbohydrate offering quick energy and deep sweetness to balance bitter chocolate.
• Unsalted Butter: Melting fat that infuses smooth richness and carries flavors with a moist texture.
• Semisweet Chocolate: Bitter sweet cocoa loaded with antioxidants that gives a velvety finish.
• Spices & Vanilla: Nutmeg, cinnamon and vanilla heighten warm flavor notes while salt intensifies them.

Ingredient Quantities

• 1 cup eggnog
• 1 (14 oz) can sweetened condensed milk
• 1 cup granulated sugar
• 1/2 cup unsalted butter (melted)
• 8 oz semisweet chocolate chips or chopped chocolate
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 1 tsp vanilla extract
• A pinch of salt

How to Make this

1. Line an 8×8 inch pan with parchment paper so its easier to lift the fudge out later.

2. In a medium heavy saucepan, combine 1 cup eggnog, 1 can sweetened condensed milk, 1 cup granulated sugar, 1/2 cup melted unsalted butter, 1/2 tsp ground nutmeg, 1/2 tsp ground cinnamon, 1 tsp vanilla extract, and a pinch of salt.

3. Heat the mixture over medium heat and stir constantly until the sugar dissolves and it starts to bubble.

4. Keep stirring and let it simmer for about 5 minutes until the mix thickens a bit.

5. Remove the pan from the heat and mix in the 8 oz semisweet chocolate chips until they melt completely and the fudge is smooth.

6. Pour the mixture evenly into your prepared pan.

7. Let it cool at room temp for about an hour, then place it in the fridge for another 1 to 2 hours so it firms up.

8. Once it’s set, cut it into squares.

9. Enjoy your easy eggnog fudge and share with friends if you like!

Equipment Needed

1. An 8×8-inch baking pan
2. Parchment paper
3. A medium heavy saucepan
4. Measuring cups and spoons
5. A wooden spoon or heat-resistant spatula
6. A sharp knife for cutting the fudge into squares
7. A refrigerator for chilling the fudge

Each piece of equipment is essential to properly preparing and finishing the fudge so make sure you have em all before getting started.

FAQ

• Q: Can i use store bought eggnog or do i need to make my own?
  A: You can totally use store bought eggnog as long as its a flavor you like.
• Q: How long can i keep the fudge once its made?
  A: It will last about a week in the fridge if you store it in an airtight container.
• Q: Can i substitute semisweet chocolate chips for dark chocolate?
  A: Yup, using dark chocolate is fine too; it gives a richer taste.
• Q: Do i really need both cinnamon and nutmeg?
  A: Not necessarily, but using both adds a balanced, spicy flavor that makes it extra festive.
• Q: What if my fudge ends up too soft?
  A: If that happens, try cooling it in the fridge longer or reducing the butter slightly next time.

Easy Eggnog Fudge Recipe Substitutions and Variations

• Instead of eggnog, try mixing half-and-half with a bit extra nutmeg and cinnamon to keep that festive flavor going.
• If you don’t have sweetened condensed milk, you can simmer some milk with a bit of extra sugar until it gets thick and creamy.
• You can replace unsalted butter with an equal amount of margarine or even coconut oil if you’re after a slightly different taste.
• Not got semisweet chocolate chips? Dark chocolate chips or a chopped up bar of chocolate works really well too.

Pro Tips

1. Pro Tip: Don’t skip lining the pan with parchment paper – trust me, it really makes lifting out the fudge a whole lot easier later. Even if you think you can wing it, the paper helps big time.
2. Pro Tip: When heating all the liquid stuff together, make sure to stir constantly. I learned the hard way that if you slack off, the sugar might not dissolve proper or the mix might start burning. Keep your eye on it!
3. Pro Tip: After you mix in the chocolate, give the fudge enough time to cool. Let it sit at room temperature for like an hour then pop it in the fridge for at least an hour more. Rushing it can wreck the texture, and no one likes a gooey, not-set fudge.

Here’s how you do it in simple steps: First, line up an 8×8 inch pan with parchment paper so that later on you can lift the fudge out without tearing it up. Then, in a medium, heavy saucepan, mix together 1 cup of eggnog, one 14-oz can of sweetened condensed milk, 1 cup granulated sugar, 1/2 cup melted unsalted butter, 1/2 tsp each of ground nutmeg and ground cinnamon, 1 tsp vanilla extract, and just a pinch of salt.

Heat that whole mixture over medium heat while stirring all the time. You wanna make sure that the sugar dissolves and that it starts bubbling nicely. Keep stirring as it simmers for about 5 minutes until the mix thickens a bit; this part is super important so don’t rush it. Once it’s done simmering, pull it off of the heat and mix in 8 oz of semisweet chocolate chips (or chopped chocolate) until everything is smooth and melty.

Pour the whole thing evenly into your prepped pan. Let it cool at room temperature for around an hour, and then stick it in the fridge for another 1 to 2 hours so it firms up properly. When it’s set, cut it into squares, and then enjoy your eggnog fudge. Share it with friends if you like – but honestly, it might not last long once everyone finds out how good it is!