Eggnog Fudge


5 minutes


40 minutes


81 pieces




  • 1 can (14 ounce) sweetened condensed milk
  • ½ cup whole milk
  • 2 cups sugar
  • ½ cup (1 stick) Challenge Butter
  • 2 Tablespoons dark rum or 1 teaspoon rum flavoring
  • 1 package (11 ounces) white chocolate chips
  • 1 teaspoon vanilla extract
  • 1 teaspoon nutmeg
  • ½ teaspoon cinnamon


  • 1
    Prepare a 9-inch square pan by lining with wax paper.
  • 2
    Clip candy thermometer to 3-quart saucepan. Combine condensed milk, whole milk, sugar and butter over a low heat, stirring until the sugar dissolves.
  • 3
    Bring mixture to a steady boil for about 20 minutes, stirring frequently and scraping the sides and base of the pan to prevent burning. The mixture should reach 235-245°F (soft ball stage) on candy thermometer.
  • 4
    Remove from the heat and let it cool for a few minutes.
  • 5
    Add remaining ingredients and beat the mixture at high speed until it thickens and pulls away from the sides of the pan, about 8-10 minutes.
  • 6
    Pour fudge into the prepared baking dish and spread evenly. Let cool completely, about 2 hours, before cutting into 1-inch squares.
  • 7
    Store in an airtight container.