In freshman year of high school, I planned a Friday night slumber party with my two chocolate-loving best friends. After the girls arrived and dropped their bags in my bedroom, we pawed through a few cookbooks until we found a recipe for “Easy Chocolate Fudge.” We gathered the ingredients, diligently followed the recipe, and ended up with driest, crumbliest fudge you’ve ever seen. It looked like sand from the Sahara Desert!
Since that experience, I’ve avoided fudge at (almost) all costs. I bravely attempted two different recipes for this blog—one for milk chocolate (fail-proof) fudge and the other for ginger fudge—both of which produced smooth, creamy results. But both times, I doubted myself during the entire process, despite quadruple-checking the ingredients and meticulously tracing my finger ten times across each line of the instructions, and swore I’d never try it again.
That was the plan, anyway.
After baking eggnog donut holes, I stared at the half-empty quart in my fridge and, in true food blogger fashion, pondered, “What else could I make with that?” “Fudge!” popped into my head a millisecond later, and in a momentary memory lapse, I pulled out a pot to start.
My guy wandered into the kitchen, cracking open a two-liter of soda. “What’re you making?”
“Eggnog Fudge,” I replied. “It’s going to be an adventure!”
In 3+ years of food blogging, I only referred to one other recipe as an “adventure” (these traditional fried donuts, mainly because of my fear of hot oil), and since I requested him to supervise that one, he hovered around the stove as I stirred.
“Why’s it an adventure, hun?” he probed.
“Well because 1) fudge is hard,” I responded, “And 2) I made up my own recipe!”
Yes, for my 4th-ever fudge undertaking, I thought it’d be a brilliant idea to create my own recipe. Some call that courageous; others call it crazy.
I adopted the mantra “ohno-ohno-ohno,” followed by “pleasework-pleasework-pleasework” and “stop-stop-stop!” within the first 20 minutes. I had selected my medium saucepan since my recipe’s 3 ½ cups of liquid barely filled it halfway, but I failed to remember just how high the boiling milk bubbles rose. (Basically to the brim, while constantly threatening to spill over.)
By the time the caramel-colored mixture cooled enough to begin beating it like a madwoman, my exasperated nerves replaced those three mantras with a humongous SIGH. The molten fudge refused to thicken, despite vigorously stirring until my right arm nearly detached from its socket, and I sank down onto my little pink step stool in defeat.
My guy stepped in, grabbing the spatula and energetically stirring. After a few minutes, the mixture thickened, turning a pretty shade of pale tan, and he poured it into the prepared pan while I watched. I waited impatiently as it set, and as I finally sank the knife blade in, I grinned.
We did it! We made Eggnog Fudge!
Every smooth, creamy square bursts with festive eggnog flavor. The little bites melt on your tongue, slowly dissolving into a sweet holiday memory and tempting you to reach for another. And because it’s a recipe from me, this healthier fudge is secretly skinny, low fat, and low calorie!
Before you set out to make it yourself, here are my 4 Tips for Perfect Fudge:
1) Use a BIG pot. Not your largest Dutch oven, but not your smallest saucepan either. Opt for a pot that holds at least 8 cups of water. The sugar mixture doubles in size as it boils, so a spacious pot prevents it from spilling over the sides!
2) Test the temperature. If you own a candy thermometer, great! Shoot for 235°F (118°C), aka the “soft ball stage.” If you work in the world’s tiniest kitchen (like me) and lack the space for a candy thermometer, grab a glass of ice-cold water. Periodically drop in small spoonfuls of the boiling sugar mixture, and when it forms a squishy solid, you’re there!
3) Don’t disturb the cooling process. (Warning: My geeky chemistry side is coming through!) As the boiling mixture cools, itty bitty sugar crystals will “crash out” of the solution. This is good! The smaller the crystals, the smoother the fudge will be. If you nudge, bump, stir, or otherwise agitate the pot during this time, you’ll cause bigger crystals to form, which turns the fudge gritty and grainy. Not good!
4) Be patient. Both the boiling and vigorous stirring processes generally take longer than you expect. We beat the cooled sugar mixture for at least 10 minutes before it turned thick and creamy and lightened in color. But I promise the fudge will be worth the wait!
For those of you that have been around a while, you may recall that my guy hates (a) baking, (b) helping out in the kitchen, and (c) practically all desserts (except fruit-flavored candy and lemon bars). On the rare occasion he taste tests something I create, he usually nibbles off a bite smaller than a mouse’s and hands me back the rest.
Because he actually enjoys eggnog, he bravely popped an entire piece of this Eggnog Fudge into his mouth. After swallowing, he surprised me. “We made really good fudge! Can we try another flavor??”
I’d be a fool to pass up that opportunity. Stay tuned!
This smooth and creamy fudge tastes just like the drink! Store the squares in an airtight container for up to a week. (They’ll stay good for longer, although they may stale a tiny bit.)
- Line an 8”-square baking pan with foil, and lightly coat with nonstick cooking spray. Set aside.
- In a large pot, combine the eggnog, sugar, butter, and white chocolate. Cook over medium-low heat, stirring constantly, until the butter and white chocolate has melted. Bring to a boil, and cook for another 10-15 minutes, stirring frequently, until a small amount becomes moldable when dropped in a glass of cold water. (It may take longer, depending on your pot and stove.)
- Remove from the heat and the burner, and allow the hot mixture to sit undisturbed for 6 minutes. After 6 minutes, stir vigorously until the mixture becomes thick and creamy and lightens in color. Spread into the prepared pan, and allow the fudge to cool to room temperature before slicing into 1” squares.
How would i change it if i couldnt find light eggnog? And for another version how would i change it by using a dark chocolate? Thabk you so much!
I’m honored that you’d like to try making this fudge, Kristina! I’ve used soy-based eggnog to make it, and that worked really well. If you can only find regular eggnog, that will definitely work too! If you’d like to substitute dark chocolate instead of the white chocolate, you won’t be able to taste the eggnog flavor. Any chocolate (besides white chocolate!) typically overpowers eggnog. However, I have two other fudge recipes (here and here) where dark chocolate would work! 🙂
I’d love to hear what you think of this eggnog fudge if you try making it — or either of my other fudge recipes too!
Hi. I tried making this fudge and burned the mixture.
Once the mixture boils, how high should I set my burner flame? I think that I had it too hot (well, obviously, since it burned!).
Thank you,
Allyson
I’m so sorry for my delayed response, Allyson! I took time off to be with my family during the holidays, and I’m just now able to catch up on blog-related things.
That sounds disappointing and not like how this fudge should turn out at all! The heat should be around medium-low (so about halfway between as low as your flame will go and your burner’s “medium” setting, or about 25% of the way on, if that makes sense!). Some burners run hot, so if that sounds like yours, you can use an even lower heat setting. It may take longer for your fudge to become moldable, but that should help prevent it from burning again!
Can this be frozen?
I really appreciate your interest in my recipe, Kristina! I haven’t tried, so I’m not sure and I don’t want to lead you astray. However, this fudge will keep for at least one week if stored in an airtight container, and it’ll likely last a bit longer if you keep that airtight container in the refrigerator. 🙂 I’d love to hear what you think of this eggnog fudge if you try making it!
Hi Amy,
Im so excited about making this!
I live in England so am struggling to find store made eggnog, so am planning to make it myself, including with the alcohol and with the eggs.
I am worried that the eggs will cook in the fudge and ruin the taste/texture, as i have never made fudge before.
Can you please help? 🙂
I’m so sorry for my delayed response, Eloise! I took time off to be with my family during the holidays, and I’m just now able to catch up on blog-related things.
I haven’t made eggnog from scratch before, so I’m not entirely sure how it’ll work in this recipe. However, I think as long as you’re careful about stirring it a lot (maybe gently and almost constantly), you shouldn’t end up with bits of scrambled eggs in your fudge. The reason behind my logic is that you don’t end up with bits of scrambled eggs in your cookies or cake when you bake the raw dough or raw batter because you’ve properly mixed them in so the dough/batter is homogenous… so I think a similar logic could apply to making fudge — if that makes sense! 🙂
Thank you Amy! We gave it a go anyway and it was delicious! It was so squishy and creamy and the egg didnt make a difference at all.
Thank you for sharing this amazing and easy to follow recipe with us all! 🙂
I’m so glad it worked!! Thank you for taking the time to let me know, Eloise — that really means a lot! 🙂