Eggnog Fudge – a delicious recipe with sugar, eggnog, light corn syrup, butter, vanilla, walnuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Butter sides of heavy 3-quart saucepan.
2
In prepared pan, combine sugar, eggnog and corn syrup.
3
Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil.
4
Cook to soft ball stage (238u00b0), stirring only as necessary.
5
Immediately remove from heat and cool to lukewarm (110u00b0) without stirring.
6
Add the 2 tablespoons butter or margarine and the vanilla.
7
Beat vigorously until fudge becomes very thick and starts to lose its gloss.
8
Quickly stir in nuts. Spread in buttered 8 x 4 x 2-inch pan.
9
In glass 1-cup measure, combine chocolate pieces and remaining butter.
10
Set cup in saucepan filled with 1-inch water; heat until melted.
11
Drizzle over top of fudge; score in squares while warm.
12
Cut when cool and firm.
862
kcal
Calories
36
g
Fat
130
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 c. sugar, 1 c. eggnog, 1 Tbsp. light corn syrup, 2 Tbsp. butter or margarine, and more.
Yes, Eggnog Fudge falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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