Easy Eggnog Fudge (5 Ingredients)

Why you’ll love it

• Only 5 ingredients: plus a pinch of nutmeg on top.
• No thermometer: foolproof, even for beginners.
• Great for gifts: it keeps well and travels well.

Quick facts

Ingredients

• 3 cups (18 oz / 510 g) white chocolate chips
• 1 can (14 oz / 397 g) sweetened condensed milk
• 2 tbsp butter
• 3 tbsp eggnog
• 1 tsp rum extract
• 1/2 tsp ground nutmeg, plus extra to dust

Step-by-step method

1. Prepare the pan. Line an 8×8-inch (20×20 cm) pan with parchment, leaving some hanging over the sides.

2. Melt. In a saucepan over low heat, melt the chips, condensed milk, butter and eggnog, stirring constantly until smooth.

3. Flavor. Take it off the heat and stir in the rum extract and nutmeg.

4. Set. Pour into the pan, smooth the top, dust with nutmeg and chill at least 3 hours.

5. Cut. Lift out with the parchment and cut into 36 squares with a hot, dry knife.

Tips for the best result

• Keep the heat low: white chocolate burns easily.
• Wipe the knife between cuts for clean edges.
• Want it boozy? Use 1 tbsp dark rum instead of the extract.

Storage

Keep in an airtight container in the refrigerator up to 2 weeks, or freeze up to 3 months.