Cherry Eggnog Fudge 2
Indulge in the festive decadence of Cherry Eggnog Fudge 2—a creamy, melt-in-your-mouth treat that perfectly captures the essence of the holiday season. This quick and easy fudge recipe combines velvety white chocolate, rich eggnog, and a touch of warm nutmeg for a comforting winter flavor, while bursts of chopped maraschino cherries add a fruity twist and festive flair. For a delightful pop of color, a splash of cherry juice can be mixed in, giving the fudge a subtle pink hue that’s as beautiful as it is delicious. Prepared in just 15 minutes of hands-on time, this no-bake dessert sets to perfection in the fridge, making it ideal for holiday gifting, potlucks, or cozy nights in. With its blend of creamy textures and sweet, spiced flavors, this cherry and eggnog fudge is a must-try addition to your holiday dessert table.
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Recipe Information
Ingredients
- 2 cups White chocolate chips
- 14 ounces Sweetened condensed milk
- 1 cup Eggnog
- 2 tablespoons Butter
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Ground nutmeg
- 1 cup Maraschino cherries, chopped and drained
- 1 tablespoon Maraschino cherry juice (optional, for color)
- 0.25 cup Powdered sugar
Instructions
Line an 8x8-inch baking dish with parchment paper, leaving excess paper hanging over the edges for easy removal later.
In a medium saucepan, combine the sweetened condensed milk, eggnog, and butter over medium heat. Stir constantly until the butter is melted and the mixture is warmed through, about 3-4 minutes.
Reduce the heat to low and add the white chocolate chips to the saucepan. Stir continuously until the chocolate is completely melted and the mixture is smooth.
Remove the saucepan from the heat and mix in the vanilla extract, ground nutmeg, and powdered sugar. Stir until well combined.
Fold in the chopped and drained maraschino cherries. If desired, add the maraschino cherry juice for a slight pink tint and additional cherry flavor. Stir gently to incorporate, ensuring the cherries don’t break apart too much.
Pour the fudge mixture into the prepared baking dish, spreading it evenly with a spatula.
Refrigerate the fudge for at least 3-4 hours, or until fully set.
Once set, lift the fudge out of the dish using the parchment paper overhang. Cut into 16 squares or smaller pieces, depending on your preference.
Serve chilled and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 76 mg | 3% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 36.8 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 124 mg | 10% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 163 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
