Another new Christmas treat for me. Bizarrely, I don’t think I’ve ever made fudge. Probably because it’s not my all-time desired sugar fix. But after struggling to get my caramels to work this year, and not feeling in the mood struggling to make a batch of my whiskey caramels, I decided to make a booze-laden fudge instead. The first batch (Style 1) that I made actually wasn’t as infused with maple flavor as I’d hoped, so I will use maple extract next time. The liqueur taste did come through, and still paired nicely with the dark chocolate and the walnuts. 

Next time, I am going to try Style 1 with some Kahlua Chocolate & Chili liqueur with a dash of cinnamon and cayenne, with pecans or macadamias. 

Style 2 Fudge was dreamy. I thought it would be overpoweringly “marshmallow,” but ended up being fluffy, creamy, and sets and cuts like a dream!

The differences between the two is that Style 1 Fudge uses sweet and condensed milk and Style 2 Fudge uses buckets of sugar and eggnog/cream. 


Style 2 - Eggnog Fudge


  • 1 3 ⁄4 cups sugar
  • 1 ⁄2 cup butter
  • 3 ⁄4 cup eggnog
  • 12 ounce white chocolate chips*
  • 1 ⁄2 teaspoon grated nutmeg
  • 1/4 teaspoon powdered nutmeg
  • 1 jar marshmallow creme 7 ounce/198g jar
  • 3 tablespoons spiced rum or 2 teaspoon rum extract
  • 1 cup walnut pieces


  • Bring the sugar, butter and eggnog to a full boil in a heavy medium-size saucepan.
  • Continue to boil until it reaches a temperature of 234°F on a candy thermometer, stirring constantly to prevent scorching.
  • Remove from heat and stir in the white chocolate chips and the grated nutmeg, stirring until the chocolate is melted.
  • Add marshmallow creme and the rum / rum extract; beat until well blended.
  • Add the walnut pieces and mix.
  • Pour into prepared pan.
  • Dust with some more grated nutmeg.
  • Cool for 2 hours in the refrigerator.
  • Cut into 1" squares.


* Use the bulk white chocolate melting pieces to save money
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