Eggnog Fudge with White Chocolate and Walnuts

This creamy, buttery fudge is flavored with vanilla and nutmeg and spiked up with bourbon and dark rum. Toasted walnuts add a bit of crunch. It tastes exactly like real eggnog, but in a condensed, bite-sized version--perfect for those who love the taste but have trouble finishing a whole mug of the stuff.

Eggnog Fudge with White Chocolate and Walnuts

About This Recipe

Yield:Makes about 80 one-inch squares
Active time:15 minutes
Total time:1 hour and 15 minutes
This recipe appears in: Weekend Baking Project: Eggnog Fudge with White Chocolate and Walnuts Edible DIY: Eggnog Fudge with White Chocolate and Walnuts


  • 2 cups granulated sugar
  • 2/3 cup evaporated milk
  • 6 tablespoons (3/4 stick) unsalted butter
  • Pinch of salt
  • One (7-ounce) jar marshmallow cream
  • One (12-ounce) package white chocolate chips
  • 1 tablespoon bourbon
  • 1 tablespoon dark rum
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon nutmeg
  • 1 cup chopped, toasted walnuts


  1. 1

    Line the bottom and sides of a 9x9-inch baking pan with two crisscrossing pieces aluminum foil, leaving an overhang on each side.

  2. 2

    Combine the sugar, evaporated milk, butter, salt, and marshmallow cream in a heavy medium-sized saucepan over medium heat. Stirring constantly, bring the mixture to a boil and cook for five minutes.

  3. 3

    Remove the saucepan from the heat and add the white chocolate chips, stirring until melted. Add the bourbon, rum, vanilla, and nutmeg. Stir in the walnuts.

  4. 4

    Pour the mixture into the prepared pan and allow it to cool to room temperature. Transfer the pan to the refrigerator and chill for one hour.

  5. 5

    Using the ends of the foil as handles, lift the fudge out of the pan. Cut the fudge into 1-inch pieces.


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