This Eggnog Walnut Fudge is creamy and not crazy sweet, has a delectable crunch from the walnuts, and is spiced so perfectly it will have you wishing you were under the mistletoe, all rosy-cheeked, wantin’ to get funky with Boney M’s version of Jingle Bells.
Trust me when I say this fudge is a great stand-in for real eggnog, and you can carry it in your purse.
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Eggnog Walnut Fudge: A Blissful Marriage of Eggnog and Fudge
I actually love almost any flavor of fudge really. Honestly, I do. But don’t get me wrong… I’m picky about the TYPE of fudge I love. I don’t care for the kind that is super sugary and a bit crumbly. Call it traditional?
You know, the kind where you have to babysit the pot with a super accurate candy thermometer, timer in hand, lab coat on, safety glasses in place to protect you from the science of cooking sugar that gets hotter than lava when making it.
I love this eggnog fudge because it’s a no-bake recipe, just like my recipe for Butterscotch Confetti Squares and it’s so much simpler to make – not to mention, insanely delicious!!
Best of all? It’s not difficult or fussy to make like traditional fudge, and no thermometer or science class paraphernalia is required,
Ingredients Needed to Make this Fudge Recipe
Sweetened condensed milk: Any tinned brand will do.
White chocolate chips: Your favorite brand is perfect, but I recommend using good-quality white chocolate chips.
Butter: Please use salted. The extra salt in the butter helps accentuate all the other flavors without it tasting salty.
Walnuts: I like to buy walnut pieces because they’re often cheaper than whole walnuts.
Spices: Ground Nutmeg, and Ground Cinnamon
Rum Extract: This is optional but it really goes a long way in driving home that eggnog flavor.
How to make Eggnog Fudge with Walnuts
- Melt the chocolate chips, butter, and rum extract together using the microwave, mixing at each interval until smooth.
- Add the sweetened condensed milk, spices, and rum extract if using, and combine well.
- Mix in the nuts and reheat to melt in the microwave again if needed.
- Pour into your prepared pan, and place in the fridge to cool to set.
Variations on the Fudge
There are a lot of ways to mix up this fudge recipe to make it unique.
Nuts: Try adding different nuts like slivered almonds, chopped hazelnuts, or pecans. The nuts are important in the recipe to help contrast some of the richness of the fudge.
Chocolate: Melting some chocolate chips and swirling them over the top of the fudge just after you pour it into the pan (while it’s still liquid) will another layer of flavor.
Candy: In the past, I’ve sprinkled a layer of finely chopped candy canes. You could also try sprinkling holiday sprinkles. Again, great for texture and it really says Christmas!
Storing and Freezing
You can leave this holiday fudge at room temperature in an air-tight container. Be sure that the pieces are separated by parchment so they don’t stick together.
My preference is to keep them chilled in the fridge, the same way, in a container separated by parchment. This Christmas fudge freezes beautifully as long as the container you’re using is air-tight and freezer friendly. You can make this fudge ahead of time and freeze it for up to two months.
To thaw, place them in the fridge overnight.
Questions you might have about this White Chocolate Fudge
My recipe doesn’t use eggnog, nor does it use marshmallow creme. I’ve tried making it with those other ingredients and I find that it doesn’t set up as nicely, and using the marshmallow creme makes the fudge too sweet.
It’s a combination of spices, rum extract, and condensed milk. The milk gives it that creamy, milky texture and mouthfeel, and the nutmeg and rum extract gives it that authentic eggnog flavor.
- ¾ c Sweetened condensed milk
- 1.5 c White chocolate chips
- 2 tbsp Butter
- ¼ c Walnuts, roughly chopped
- 1 Tsp Ground Nutmeg
- ¼ Tsp Ground Cinnamon
- In a microwave safe bowl, add the chocolate chips and butter together.
- Heat in the microwave at 30 second intervals, mixing after each interval, until the mixture is melted together and smooth. Add the sweetened condensed milk, nutmeg and cinnamon and mix well.
- Add the chopped walnuts and heat in the microwave again for another 30 seconds until everything is completely mixed and the fudge is smooth.
- Pour into a greased/sprayed 8 x 8 (or smaller if you want them thicker) pan and let cool to set. Cut into 1 inch pieces and enjoy!
Melt the chips using intervals in the microwave only. Heating it in one long stretch can easily burn the fudge or cause it to seize.
Mixing up the nuts and using ones like pecans or hazelnuts would be a delicious twist.
I prefer to keep this holiday fudge in the fridge until serving. It's delicious served chilled and it keeps a nice texture.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 124Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 10mgSodium: 35mgCarbohydrates: 14gFiber: 0gSugar: 14gProtein: 2g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.