Eggnog fudge

There’s no fudging a poor fudge so for those seeking top results and a special festive treat for the table then this Eggnog Fudge has all the ingredients to please you and your guests.


  • 500 ml (2 cups) sugar
  • 250 ml refrigerated eggnog (see recipe for simple eggnog below)
  • 2 Tbsp butter
  • 2 Tbsp light corn syrup can use honey or golden syrup
  • 50g chopped pecans, toasted
  • 50 g slivered almonds, toasted and chopped
  • 65 g chopped red candied cherries
  • 1 tsp vanilla extract


Line a 200mm x 100mm loaf pan with tinfoil; butter foil and set aside. Combine first four ingredients in a 4-litre heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Wash down crystals from sides of pan using a pastry brush dipped in hot water.

Insert a candy thermometer into eggnog mixture. Cook mixture, stirring occasionally, until thermometer registers 114°C. Remove pan from heat and cool sugar mixture, undisturbed, until temperature drops to 88°C, about 15 to 18 minutes.

Stir in pecans and remaining three ingredients; beat with a wooden spoon until fudge thickens and just begins to lose its gloss (5 to 8 minutes).

Pour candy into prepared pan. Cool completely; cut into squares.

  • Simple Eggnog: Take four large fresh eggs, break into blender and blend on low to medium speed, 30 seconds. Add 3/4 cup caster sugar, blend further 20 seconds then add 1/2 tsp dried nutmeg, 1/4 tsp ground cinnamon, 1/3 cup plus 1 Tbsp bourbon, 1/3 cup plus 1 Tbsp brandy, 1/1/2 cup full milk, 1 cup cream and blend until combined, about 10-15 seconds. Transfer to an airtight container, refrigerate for a day or so to allow flavours to combine.

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