Eggnog Fudge
Serves 16
If you are looking for a dessert with a little holiday spirit, look no further than our recipes for Eggnog Fudge. But beware - this recipe does use more than its fair share of alcohol.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
  1. 2 large eggs, separated
  2. 2/3 cup all-purpose cream
  3. 1/3 cup unsalted butter
  4. 1-¾ cups white granulated sugar, divided
  5. 8 ounces white mini marshmallows
  6. 14 ounces white chocolate, chopped
  7. ½ cup bourbon
  8. 2 tablespoons cognac
  9. 1 tablespoon rum
  10. 1 teaspoon vanilla extract
  11. 1 teaspoon nutmeg, ground
  12. ¼ teaspoon cinnamon, ground
  13. ½ cup honey
  14. 1 tablespoon water
  1. Line a 9x10-inch pan with foil. Generously butter foil and set aside.
  2. Whisk together egg yolks and ½ cup sugar until pale-colored and creamy. Set aside.
  3. Combine cream, butter and remaining sugar in a heavy-bottomed pan. Set pan over medium-high heat. Place a candy thermometer into pan. Cook mixture until it reaches soft ball stage (about 238°F).
  4. Reduce heat to low. Spoon some of the hot cream mixture into the beaten egg yolks while stirring to prevent it from curdling. Pour all of the egg yolk mixture into pan with the rest of the cream mixture. Stir until well combined.
  5. Add mini marshmallows, white chocolate, bourbon, cognac, rum, vanilla, nutmeg and cinnamon into cream mixture. Stir until marshmallow and chocolates are completely melted. Remove pan from heat. Allow to cool until warm.
  6. Pour honey and water into a heat-proof bowl and microwave over high for 3 to 5 seconds until heated through. Stir to combine. Repeat for another 1 to 2 seconds to make sure honey is piping hot, but not bubbly.
  7. Place egg whites in a bowl and beat until soft peaks form. Gradually pour hot honey in a thin stream into egg whites, while beating continuously until stiff peaks form.
  8. Make sure that fudge is not too hot, but just warm to the touch, or else egg whites will “crack.” Fold egg whites into fudge mixture and spread evenly onto prepared pan.
  9. Tap pan against counter-top to release any air pockets. Allow to cool completely. Chill at least 2 hours or overnight before cutting.
  1. For a kid-friendly version, replace real alcoholic drinks in the recipe with non-alcoholic flavorings or alternatives. (But since this may not produce real eggnog taste, I guess the kids would need to skip this candy altogether.)
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