Why won’t my fudge set?

Temperature is the most common culprit. Make sure you reached the soft-ball stage (234–236°F). Undercooked sugar gives a fudge that stays mushy.

Can I use homemade eggnog?

You can, but commercial eggnog gives more consistent results due to its uniform fat/content ratio. If using homemade, the texture might vary. For a safe homemade substitute, combine heavy cream + a pinch of nutmeg + vanilla (see substitutions above).

What does marshmallow fluff do?

It stabilizes and prevents graininess . Fluff contains ingredients that help bind and create a smooth mouthfeel. Skip it and expect different texture.

No candy thermometer. Help?

Use the cold-water test: drop a small spoonful of boiling syrup into cold water; if it forms a soft, pliable ball, you’re at soft-ball stage. It’s less precise, but it works.

An Irresistible Recipe With Eggnog For The Holidays

Ingredients

Scale

½ teaspoon freshly grated nutmeg (best flavor)
12 ounces white chocolate chips
1 jar (approx.) marshmallow fluff/creme
1 ¾ cups granulated sugar
¾ cup full-fat eggnog
2 teaspoons pure vanilla extract
½ cup unsalted butter

Instructions

Line an 8×8 (or similar) square pan with aluminum foil so the foil overhangs the edges. Lightly grease the foil with butter or spray so the fudge releases easily.
In a heavy-bottomed saucepan combine the butter, sugar, and eggnog. Place the pan over medium-high heat and bring the mixture to a steady boil, stirring from time to time to help the sugar dissolve.
Continue heating until the mixture reaches about 234°F on a candy thermometer (the soft-ball stage). If you don’t have a thermometer, test small drops in cold water: they should form a soft, pliable ball.
Take the pan off the heat and immediately stir in the white chocolate chips. Mix until the chocolate fully melts and the liquid becomes smooth and glossy.
While the mixture is still warm, fold in the marshmallow creme, vanilla, and nutmeg. Stir briskly until everything is combined and the batter thickens.
Transfer the hot fudge into the prepared pan, spreading it evenly with a spatula. Optionally dust the top with a little extra nutmeg for garnish.
Let the fudge cool at room temperature until it firms (a few hours). Once set, lift the foil out of the pan, slice into squares, and serve.

Notes

Storage: Keep the pieces in an airtight container at room temperature for up to a week, refrigerate for longer storage, or freeze for up to three months.