Eggnog Fudge
This Eggnog Fudge is so easy and melts in your mouth. You will want to make it every year for the holidays. Make sure to double the recipe, since you will want to give it away and keep a batch for yourself.
Servings: 24 pieces
Ingredients
- 6 tablespoons unsalted butter
- 17 ounces powdered sugar see note
- 1/4 cup eggnog
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract optional (read about rum extract here)
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- pinch of nutmeg
Instructions
- Spray a 9 by 5 inch loaf pan generously with cooking spray or line in with aluminum foil.
- Combine all of the ingredients in a small saucepan over low heat.
- Whisk consistently until combined and there are no more lumps.
- Pour the fudge into the prepared bread pan. Allow to cool 15 minutes. Then cover and refrigrate, allowing the fudge to set for at least four hours. Cut and enjoy. Store in an airtight container for up to two weeks in the refrigerator.
Video
Notes
The weight of the powdered sugar is key to this recipe. If you don't have a kitchen scale, scoop the powdered sugar into a dry measuring cup with a spoon and level it off for four and a half cups. If you use 16 ounces of powdered sugar you will get a fudge that is soft and requires refrigeration for cutting. If you use 18 ounces of powdered sugar you will get a fudge that sets but is very very sweet. 17 ounces is the sweet spot.