White chocolate eggnog fudge

Sweet and decadent white chocolate eggnog fudge is a rich and delicious treat to add to your holiday parties or give as a gift to the eggnog lovers in your life. Welcome to December's Fantastical Food Fight hosted by Sarah at Fantastical Sharing of Recipes - and in case you didn't guess already, the theme for this month is eggnog! So can you believe that I've never made fudge before this?? I mean, it's seriously crazy, right?! I really enjoy fudge, but it's not something you want (er, should) eat all that often. I have been wanting to make some for the holidays for years now, so this was the perfect opportunity to do so. Plus, incorporating eggnog makes it the best holiday fudge you could ask for, really! I slightly adapted my recipe from this one and it's super easy to make. I think I could totally get into candy making and need to try my hand at some others soon.

This fudge, like all fudge, is super sweet, very rich, and one piece is all you need to cure even the strongest of sweet tooths! A sprinkling of nutmeg and cinnamon add an extra festive touch. This will likely be my last recipe post before Christmas, so I hope everyone enjoys their holidays! Check out all the other eggnog recipes below for more holiday inspiration.

White chocolate eggnog fudge
1/2 cup (1 stick) unsalted butter, plus more for greasing
3/4 cup eggnog, well-shaken
2 cups sugar
12 oz. white chocolate chips
1 jar (7.5 oz) marshmallow creme/fluff
1/2 teaspoon nutmeg, plus more for sprinkling
1/8 teaspoon cinnamon, plus more for sprinkling
1 teaspoon pure vanilla extract

Line an 8x8 dish with foil and then lightly grease the foil with butter. Set aside.

In a medium saucepan, combine the butter, eggnog, and sugar and bring to a boil, stirring often with a wooden or metal spoon. Cook until the temperature reaches 234 degrees F on a candy thermometer.

Remove from the heat and stir in the white chocolate until smooth.

Stir in the marshmallow creme, nutmeg, cinnamon, and vanilla. Pour into the prepared pan and spread evenly. Dust the top with a bit more nutmeg and a tiny bit of cinnamon.

Let cool completely before cutting into small squares and serving. Store in an airtight container in the refrigerator and let come to room temperature before serving.

What was I cooking one year ago?: chocolate-dipped orange shortbread cookies
Two years ago?: peppermint white hot chocolate
Three years ago?: chocolate chip snowball cookies
Four?: spaghetti squash patties w/ cilantro-lemon yogurt
Five?: spelt eggnog pancakes
Six?: sweet & spiced glazed mixed nuts
Seven?: sweet potato & black bean enchiladas
8?: carrot soup w/ orange

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