The best eggnog fudge with a spiced rum caramel

This eggnog fudge recipe has the perfect amount of eggnog flavour without being overpowering. With the added spiced rum caramel it’s the perfect winter treat.

After testing out this recipe so many times trying to find the right amount of flavour and consistency it made me realize how precise you need to be when making fudge. There is a science to it but once you know what is needed the process definitely becomes a lot less over whelming. The key is to follow the directions closely, don’t skip any of the steps.

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Tools you need for Eggnog Fudge

• Medium large heavy bottomed pot.
• Small saucepan
• Wooden spoon and/or spatula
• Thermometer. You can use a candy thermometer or any digital thermometer. I tend to use this digital thermometer because I already own one that we use to BBQ with. But the nice thing with candy thermometers is they have a clip you attach to the side of the pot.
• 8×8 dish. Try to use a dish with squared off edges if you can.
• Tin foil
• Knife any will work fine.

Ingredients for Eggnog fudge

Sugar. This is the key ingredient and it not the healthy kind. I have used granulated sugar for my fudge as that is the most readily available to me here in Canada but caster sugar will work too.

Eggnog. Now there are a few kinds of eggnog some you may like better than others. I have used a carton of classic eggnog I prefer the flavour of the classic but that is my personal preference. You can use whichever you prefer or what is available to you. If you make your own then that I am sure would be amazing.

Evaporated milk. I find using evaporated milk adds to the creaminess while not sweetening the fudge any more than it already is. It also helps to dilute down the strong eggnog flavour.

Butter. Salted or unsalted both work fine.

Vanilla extract.

Spiced Rum. I used Kracken spiced rum this is my favourite. This is for the caramel we will swirl into the fudge.

How to make the fudge

Try to follow these instructions closely each step is important to making the perfect fudge.

Make the fudge

Begin by adding the sugar, eggnog and evaporated milk into the large pot and place over a medium high heat. You don’t want it to be hot or the bottom will catch and burn.

Give it all a good stir making sure the sugar has dissolved and keep stirring until it comes to the boil. I read a really good tip and that is to take a wet pastry brush and brush it around the edge removing any sugar crystals that are stuck to the sides.

Bring the mixture up to a rolling boil keep the temperature at around a medium heat so that it remains in a rolling boil.

You can stir it every so often to make sure it isn’t catching on the bottom.

Take your thermometer and either clip it to your pot or placing it into the mixture every so often to see what temperature it is. Now we need to watch the temperature, once it reaches 237F it is ready. This is what we call the soft ball stage.

Once it has reached 237F remove the pot from the heat and add the butter and vanilla while continually stirring, give it all a quick mix until the butter has melted and is fully incorporated. Make sure this doesn’t take any longer than 30 seconds.

Now this is key do not touch the pot again until the fudge mixture has cooled to 110F. If you need to test the temperature do so very very carefully, if you attach the thermometer that is the best option. It will probably take at least an hour or two to get down to that temperature.

Make the spiced rum caramel

While the fudge is cooling make the caramel.

The nice thing with the caramel is that it uses most of the same ingredients as the fudge.

In a small saucepan add the butter, sugar, and evaporated milk. Place it over a medium heat and give it all a good mix. The sugar should dissolve down.

Bring the mixture to a rolling boil stirring it every so often. Although it is best left alone to boil and reduce down.

You can check the temperature as it cooks we want it to be around 240F but personally I would just wait for the colour change.

So try not to stir it all the time instead watch it and once it start to reduce down start to stir it more often what we are waiting for is for the bottom to brown. You may think its burning but it isn’t. When you see it brown remove the pot from the heat and give it all a good stir. It should take on a brown caramel colour.

Now add in the spiced rum. Feel free to add a little more or less depending on your personal taste. Give it a good stir so it is fully incorporated.

Place this to one side until it is needed.

Finishing the fudge

Once the fudge has reached around 110F take a wooden spoon or a spatula and beat the fudge for at least 5 minutes. This is another important step, you need to beat the fudge until it starts the thicken and looks more opaque (less shiny).

You can use an electric hand beater to do this but use it on a low speed and keep a close eye on it. You can over beat the fudge. Do not use a stand mixer to do this step.

Once it has started to thicken place it into a tinfoil lined 8×8 dish.

Spread it out evenly. Take the caramel and drizzle it over the top. You will probably not need all of the caramel.

Take a knife and swirl the caramel into the fudge. Then set it aside to firm up. You can score in the the lines where you will be cutting the pieces after it has sat for 30 minutes but it isn’t necessary if you forget.

Once it has completely firmed up remove the eggnog fudge from the dish and cut into bite sized cubes. I like to place it in the fridge for a few hours.

My top Eggnog Fudge Tips

• Be patient you cannot rush any of these steps.
• Make sure to continually stir the fudge at the beginning, this will ensure the sugar has completely dissolved
• Follow the temperatures exactly. This is key I have messed up so many time because I didn’t. Also make sure your probe isn’t sat on the bottom of the pan this will give you a false reading.
• Stir the mixture as you add the butter and vanilla. This will make sure neither the butter or vanilla will burn on the bottom of the pot. Yes this has happened to me.
• Beat it really well at the end if it isn’t thick enough the fudge will not set properly. I mean it will still taste good but it will resemble melted brie instead of fudge.
• Lastly keep wiping your knife clean as you cut the pieces.

Fudges also makes a really nice gift idea to give someone. Place it into a pretty box or wrap it in cellophane and tied with a pretty bow. What could be better.

I hope you enjoy this recipe and find some joy from making this eggnog fudge.