For this sizzling hot, delicious, baked goat cheese snack, just 4 ingredients are required. Serve immediately after baking with garlic bread or crostini for dipping.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 64 |
| Yield: | 64 pieces |
Ingredients
- 2 cups white sugar
- ¾ cup unsalted butter
- ⅔ cup eggnog
- 2 teaspoons ground nutmeg
- 1 teaspoon ground cinnamon
- 12 ounces white chocolate, chopped
- 1 (7 ounce) jar marshmallow cream
- ¼ cup chopped walnuts
- 1 teaspoon vanilla extract
Instructions
- Grease a 9-inch square pan and set aside.
- Combine sugar, butter, eggnog, nutmeg, and cinnamon in a large saucepan; attach a candy thermometer to the pan. Bring to a boil, stirring occasionally to melt the butter.
- Cook, without stirring, until mixture reaches 235 degrees F (113 degrees C), 6 to 10 minutes, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed onto a flat surface.
- Remove from the heat and stir in white chocolate, marshmallow cream, walnuts, and vanilla. Beat mixture with a wooden spoon until fluffy and the glossy surface starts to dull. Spoon mixture into the prepared pan and spread in an even layer. Let cool completely, 2 to 3 hours, before cutting into 64 squares for serving.
Nutrition Facts
| Calories | 89 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 24 mg |
| Sugars | 11 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Amazing! My whole family loved it. I didn’t realize I had no nutmeg. I just added a smidge more cInnamon and it tastes perfect! Going to be perfect for our Christmas goodie plate
I did modify it slightly by removing the walnuts, rum extract, and cooling to the typical 120 before adding the flavorings the second time. But honestly, my first time, I followed it exactly as written with really good results. With the egg nog I had, on the 2nd round, I didn’t see the need for the rum extract, until it set up. You’ll need it.
Made this for Christmas and everyone loved it!!
I made this fudge to give as gifts at Christmas but was disappointed in the appearance. I always follow recipes to a T. It tasted amazing but it did not set like other fudge so when I tried to cut it in squares, it was too soft and looked like a mess. I’m guessing it is because it is made with marshmallow cream instead of sweetened condensed milk like most fudges. I had no time to do another recipe so I still gave it out but apologized to everyone telling them “it tastes good but doesn’t look good because it didn’t firm up”. People had to eat it with a spoon.
This was a last minute decision for me at Christmas. What a great idea! I did find that I needed to cook it longer than the recipe said, and didn’t let it go quite long enough. I had to put it in the freezer to keep the shape. But I think the longer cooking time resulted in a completely smooth texture, not even a tiny bit grainy (I don’t care for grainy fudge). All in all, I would totally do this again, I might even buy some extra eggnog to keep in the freezer to have a special treat during the year!!
Wonderful flavor and a nice contrast to chocolate fudge!
This is really good! If you like eggnog you will love this. I made it for a cookie sale at church and everyone who tasted it loved it. It was one of the first cookie/candy to sell out. I did leave out the nuts and added rum flavoring instead of vanilla. My son asked me to make another just for him.
Made no bake cheese cake my son and loved it
I find this is a very soft fudge so the second time making it I took the temperature to 140 and it seemed to help.
This was my first eggnog fudge, and it came out beautifully! The only change that’s needed, as other people have said, is that you need to stir constantly to avoid scorching. Enjoy!
Only thing I did differently was skip the nuts and used a little less sugar. I did stir the mixture constantly, as another reviewer suggested, however, I must have done something a little off, because after setting in the fridge overnight, it was not firm enough; the texture was gooey, and it was difficult to cut into. The spices were overpowering, even though I love cinnamon and nutmeg.
I reduced the nutmeg based on reviews. I will make as directed next time as I don’t believe following the recipe would have been overpowering with nutmeg flavor. Excellent recipe. A keeper. Thanks for sharing. Best eggnog fudge on this site.
Too rich
Oh, this is a serious keeper. I think I’ll be making this at Christmastime from now until I expire. This was simply fantastic and everyone I gifted it to absolutely loved it. It’s versatile with doing other flavors (though I haven’t tried this yet), it does seem quite plausible that you could use any kind of extract that would lend itself to candy. I actually made it twice and used cashews which were perfect to match the buttery texture of the eggnog. I used grated nutmeg and cinnamon, so I expect I didn’t use as much as called for, but because they were freshly grated, I probably didn’t need to.
The only thing I changed was using rum instead of vanilla, and halved the nutmeg and cinnamon as suggested by others, which should have no affect on the outcome, other than the taste. What I ended up with was a crumbly mess.
This was a huge hit with my family, and co-workers. It’s also the first and only fudge I’ve tried to make. I will try more later on. I cut the nutmeg in half as I’m not a big fan of it’s flavor.
the recipe came out perfect. i followed the directions exactly as they are in the recipe and was absolutely pleased my friends have asked for the recipe and my family are making more batches it is such a hit
Loved this recipe I made no changes, it came out great!! A new tradion
2 teaspoons ground nutmeg? TWO??????? totally ruined this whole batch! no way was there any eggnogg flavor.
this fudge is AMAZING! The only thing I changed was I only put in a half a tsp of nutmeg, but that was just due to personal taste. I will be giving this away as Christmas gifts.
Used “So Delicious Coconut Eggnog” (dairy-free) instead of traditional eggnog. Omitted the vanilla, since the white chips have enough vanilla taste. Color, texture and taste were all excellent.