Total Time
Prep 10 mins
Cook 25 mins

I was given this recipe as my mom LOVES eggnog and though this would be the perfect treat for her. I am waiting until x-mas to whip up a batch, but I can not wait to see how it comes out! 8-) ( I have not used a candy thermometer, so I had to estimate cooking time!)


  1. Grease 8-inch square pan.
  2. Lightly, butter edges of heavy saucepan.
  3. Combine eggnog, butter, sugar, and corn syrup in pan.
  4. Cook over medium heat.
  5. Stir constantly!
  6. Make sure sugar dissolves and mixture boils.
  7. Using pastry brush dipped in hot water, wipe edges of pan to remove crystallized sugar.
  8. Using candy thermometer clipped to pan, cook until soft ball stage (280°F).
  9. Pour mixture into heat-proof mixing bowl.
  10. Cool to slightly warm (110°F).
  11. Add in the vanilla extract; beat well with heavy mixer until thickened.
  12. Pour into greased pan.
  13. "Score" fudge into pieces; refrigerate until fudge is firm.
  14. Cut into desired sizes.
  15. Make sure fudge is kept refrigerated, and eat up!
Most Helpful

I boiled the mixture to the 280 listed in this recipe and it did not was browned and hardened. I may try again using 240 - that is if I can get the hardened burned mess off my thermometer

robind21283 December 25, 2009

I made this for Christmas and it got rave reviews, thanks!

Barenaked Chef October 31, 2008

I was thinking about making this but had to look up soft ball stage as I don't have a thermometer, the websites I found said that softball stage is actually at 240 F

Blue Eyes Willow November 26, 2007