Eggnog Fudge is made with homemade eggnog and has maraschino cherries and chopped pistachios giving this fudge recipe that extra touch that is perfect for holiday gift giving.
From Thanksgiving to Christmas and into New Years Eve, cookies, candies, and fudge are a part of the holiday cookie plate tradition. Whether it's to give to friends, family, or leave out for Santa to enjoy before he takes off to the next house, we all love to make and eat those holiday treats!
Christmas Time Is For Fudge Making
I only make fudge once a year, between Thanksgiving and Christmas. How much I make or what kind I make is dictated by what I have in the kitchen and who will be consuming it.
This year, I made homemade eggnog for the first time. So, naturally, I started thinking about what to do with some of that eggnog. I ended up making this Eggnog Fudge and added cherries and roasted pistachios to compliment the flavor and to add some festive colors. I also made this yummy Eggnog Biscotti!
What You Need To Make Eggnog Fudge
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*Please use the recipe card below for complete ingredient and instructions*
1% Milk
Large Eggs
Sugar
Fresh Nutmeg, I love using whole nutmeg.
Microplane Zester, this is my favorite one!
Tips and Substitutions
- When using maraschino cherries, be sure to pat them dry. The wetness from the cherry can cause the fudge to loosen.
- Use a candy thermometer to accurately bring the fudge to the correct temperature.
- Substitute red and green candied cherries for the maraschino cherries.
- Substitute slivered almonds or chopped pecans for the pistachios.
- Line a bread loaf pan with tinfoil and coat the foil with butter for easy removal.
Other Fudge Recipes To Try
Easy Chocolate Fudge with Irish Cream
Maple Sugar Candy (Fudge)
Salted Chocolate Bourbon Praline Fudge
*If you made this Eggnog Fudge Recipe, please give it a star rating*
Eggnog Fudge with Cherries and Pistachios
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Ingredients
- 2 cups granulated sugar
- 1 cup homemade eggnog
- 2 tablespoons butter
- 2 tablespoons light corn syrup
- ¼ cup pistachios chopped
- ¼ cup maraschino cherries chopped,drained, and patted dry
- 1 teaspoon vanilla extract
Instructions
- Line an 8.5" X 4.5" loaf pan with aluminum foil. Rub butter over the foil. Set aside. In a large saucepan, combine the sugar, eggnog, and corn syrup. Cook over medium heat, stirring constantly, until mixture comes to a boil.
- Insert a candy thermometer into syrup mixture and cook, stirring occasionally, until thermometer registers 238 degrees (soft boil stage).
- Remove the syrup from the heat and add the butter and vanilla. Stir to combine well and continue stirring until the fudge loses its shine.
- Stir in the cherries and pistachios.
- Transfer the fudge to the prepared loaf pan and allow to set for 4 hours before cutting.
Video
Notes
Tips and Substitutions
- When using maraschino cherries, be sure to pat them dry. The wetness from the cherry can cause the fudge to loosen.
- Use a candy thermometer to accurately bring the fudge to the correct temperature.
- Substitute red and green candied cherries for the maraschino cherries.
- Substitute slivered almonds or chopped pecans for the pistachios.
- Line a bread loaf pan with tinfoil and coat the foil with butter for easy removal.
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