Merry Christmas Eve. I hope you are all spending time with your family or friends tonight. One tradition we started when we lived in Missouri was to make fudge on Christmas Eve.
You know the movie, How the Grinch Stole Christmas? Remember the scene on Christmas Eve where they pick a holiday cheermiester?
Well I always envied the Grinch when everyone was feeding him, their holiday fudge. Who wouldn’t want to sit in a holiday chair, and sample all these award winning fudge recipes?
Maybe it’s just a holiday fantasy I have, but doesn’t it sound like a dream? Can I be the holiday cheermiester this year?
But even if i’m not, this year we will be making eggnog fudge and drinking our eggnog along with it. Merry Christmas everyone.
This Egg Nog Fudge is about to make all your holiday dreams come true.
can i use non dairy egg nog for this recipe?
We have never made this recipe using non-dairy egg nog, however, I feel like if you did, it wouldn’t set up as well.
We wouldn’t recommend making it with non-dairy egg nog, but if you do, I would recommend letting it boil for 12-13 minutes, so it thickens up a little better.
I would also refrigerate it for 30 minutes longer than the recipe directions calls for.
how do you make your own egg nog?
I have personally never made my own egg nog, because time is money, however, I do have a recipe I have tasted and it was delicious.
Here is the recipe to make 6 cups of egg nog:
Ingredients:
7 eggs
1 1/2 cups sugar
2 1/2 cups milk whole milk
1 cup heavy cream
1 teaspoon nutmeg for garnish
Directions:
Separate the eggs. Separate the yolks in a medium sized bowl and the egg whites in a large size bowl. Cover the whites and refrigerate until they are needed later on.
Whisk the yolks and the sugar together. Add the sugar to the yolk mixture and whisk until smooth. It should be a light yellow color, and very creamy.
Add the milk and cream. Add the milk and cream and whisk until well combined
Cover and refrigerate. Cover the bowl and refrigerate for at least 1 hour.
Remove egg whites from fridge and whisk them in. Right before serving, whisk the refrigerated egg whites with a hand mixer at high speed until the whites form stiff peaks.
Add the egg whites into the eggnog mixture. Add the beaten egg whites that are fluffy and whipped, to the eggnog and fold or stir the whites into it.
This will give the eggnog a super creamy texture. It’s okay if some of the egg whites float, this is normal.
Serve the egg nog immediately, or within 24 hours.
watch how to make our no bake reese’s Fudge recipe, here:
Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love.
We take you through each recipe, step by step, and show you exactly how to make it. Each recipe is tried and true, so you know your family and friends will love it.
We created our channel for YOU, to help you through each one of our recipes.
If you are looking for a simple fudge recipe, you have to try our No Bake Reese’s Fudge recipe. Watch how to make it, here:
looking for more fudge recipes? here are a few of our favorite:
3 Ingredient M&M Fudge
Salted Nut Roll Fudge
Fudge Topped Brownies
German Chocolate Fudge
Peppermint Crunch Fudge
Save RecipeIngredients
- 2 cups granulated white sugar
- 1/2 cup butter
- 3/4 cup dairy eggnog (I used lowfat)
- 10.5 ounces white chocolate almond bark (chopped into small pieces)
- 1/2 teaspoon of nutmeg
- One 7-ounce jar marshmallow creme
Instructions
- Line an 8 or 9-inch square pan with foil and let it hang over the sides. Spray with non stick spray.
- In a saucepan combine sugar, butter and eggnog. Bring to a boil, stirring constantly. Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
- Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. Stir in marshmallow creme. Beat until well blended and then pour into prepared pan. Let stand at room temperature until cooled. Refrigerate if you'd like to speed up the process.
- When completely cool, cut into squares. Store in a covered container
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