Easy Christmas Eggnog Fudge (No Thermometer!)

Total Time
Prep 10 mins
Cook 8 mins

We have been making this fudge at the holiday season for years, if cooking time is followed directly this will produce a wonderful fudge that tastes just as good maybe even better than the fudge prepared with a candy thermometer but you won't need one for this! --- this is sure to become a favorite at the holiday season --- use only store-bought full-fat eggnog for this :)

Ingredients Nutrition


  1. Line a 9x9-inch pan with aluminum foil; set aside.
  2. In a heavy bottomed saucepan, add eggnog and sugar, bring to a rolling boil over medium to med-high heat (watch that mixture does not boil over the pot, if boiling to hard, turn down heat slightly, but continue a rapid boil), stirring constantly; boil for 2 minutes (this must be timed for exactly 2 minutes).
  3. Remove from heat; stir in the marshmallows, cinnamon and pinch of nutmeg (if using).
  4. Put saucepan back on element; bring back to a rolling boil for another 6 minutes, stirring constantly, again, turn down the heat if mixture is boiling to hard.
  5. The mixture will start to turn a brown colour, which is normal.
  6. After boiling for the full 6 minutes; remove from heat; add the butter, vanilla chips and nuts.
  7. Stir rapidly, until mixture has a glossy appearance, and the chips and butter are well mixed.
  8. Pour the mixture into the prepared foil-lined pan.
  9. Cool at room temperature.
  10. Remove from pan lifting up sides of foil.
  11. Remove the foil from the fudge; cut in small squares.


Most Helpful

I don't know what I did wrong. Everything was going as the instructions said up until the step to add the butter and chips. I removed my pan from the element and added the chips and butter and began stirring rapidly. My mixture immediately turned to crumbs. Any advice on what happened?**Update** I tried this again this afternoon. I was bound and determined not to let this recipe beat me, lol! I figured out, by reading other fudge recipes, that I was supposed to boil the mixture on the lowest setting that would maintain the boil. Doing that the second time, the fudge turned out great!

mistydisa December 18, 2008

This is my first ever review so bear with me :-) I personally can't eat nutmeg as I am highly allergic to it. However, I wanted to make the fudge for my Christmas baked goodies trays. All the store bought egg nog has nutmeg (or the ever unhelpful term "spices") and I was not about to risk making the egg nog from scratch to try this recipe . Anyway I digress, I offered a piece to my BF (aka: Lab Rat Taste Tester). Before putting the square of fudge in his mouth, the pensive look told me he was trying to think up something polite to say. However the look changed drastically to a huge smile & a most audible groan of intense pleasure after taking a bite it was obvious he overwhelmingly approved. Thanks for a new Christmas baking recipe that WOW'ed everyone!

Aussie-In-California December 22, 2003

I just made this today and it turned out tasting great if not to maybe. I added a teaspoon of rum extract and substituted for walnuts. Thankyou.

vintagebased December 21, 2015

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