Creamy Eggnog Fudge with Spiced Cookie Crumble
This creamy eggnog fudge features a silky white chocolate fudge base, cozy eggnog flavor, and spiced cookie crumble that adds just the right amount of crunch on top.
A Holiday Treat Worth Sharing
If you love easy fudge recipes (like me) or you’ve got a sweet tooth that kicks into high gear during eggnog season (also me), this is a dessert worth making at least once before the holidays are over!
Because the white chocolate chips and sweetened condensed milk handle the heavy lifting, the fudge sets beautifully with very little effort. And to top it off, that spiced cookie crumble adds a flavor that reminds me a little of gingersnaps dunked into eggnog, but better… soooo much better.
I’ll warn you now, if you leave it on the counter, you might not get the first piece!
If you’re looking for more delicious fudge variations, make sure to check out our peanut butter fudge, peppermint fudge, and Oreo fudge recipes!
Ingredients You’ll Need
- Spiced Cookie Crumble
- Biscoff or gingersnap cookies, crushed
- Butter, melted
- Cinnamon
- Eggnog Fudge
- White chocolate chips
- Sweetened condensed milk
- Eggnog
- Unsalted butter
- Vanilla extract
- Rum extract
- Ground nutmeg
- Salt
A Few Helpful Tips Before Starting
Line your pan well: Parchment paper with a little overhang makes it easy to lift out the entire block for neat slicing. Aluminum foil works too, but parchment gives cleaner edges.
Keep the heat low: White chocolate burns quickly, especially when mixed with milk and butter. Stir constantly and resist the urge to turn the heat up “just to speed things along.”
Work quickly once melted: Fudge starts to thicken as soon as it comes off the heat, so have your cookie crumble ready to mix in.
Use fresh eggnog: Any kind will work, but real eggnog offers the most flavor. Homemade eggnog will also work, as long as it’s well-blended and not grainy.
How to Make Eggnog Fudge
Step 1: Prep Your Pan
Line an 8×8-inch square pan with parchment paper. If you’ve ever tried scraping sticky fudge out of the bottom of the pan, you’ll know how much this step matters.
Step 2: Make the Cookie Crumble
Pulse the Biscoff or gingersnap cookies with melted butter and cinnamon until they form fine crumbs. Set aside about half, since you’ll stir the other half into the fudge later.
Step 3: Melt the Fudge Base
In a saucepan over low heat, melt the white chocolate chips, sweetened condensed milk, eggnog, and butter. Stir continuously with a wooden spoon or rubber spatula, making sure nothing sticks to the bottom of the pan.
Once it’s smooth and silky, remove it from the heat.
Step 4: Add the Flavor
Stir in the vanilla extract, rum extract, nutmeg, salt, and cinnamon (if using). This is where the fudge goes from “sweet” to “full eggnog flavor in every bite.”
Step 5: Fold in the Crumble
Add half of the spiced cookie crumbs and fold gently. They melt into the fudge just enough to give it texture without making it gritty.
Step 6: Spread and Chill
Pour the fudge into your prepared dish and smooth the top. Sprinkle the remaining crumble over the surface and press lightly so it sticks.
Refrigerate for about 4 hours, or until completely set. Two hours might feel tempting, but I promise the full chill time leads to perfect, clean slices.
Step 7: Slice and Store
Lift the chilled fudge out of the pan and cut into squares. Wipe your knife between cuts for sharp edges.
Store in an airtight container in the fridge for up to a week; though mine rarely lasts that long!
Frequently Asked Questions
You don’t need it for this recipe, but if you like a fluffier, creamier texture, adding ¼ cup won’t hurt.
Absolutely! Use a 9×13-inch pan and increase chill time.
This usually happens when the mixture gets too hot. Keep it on low heat and stir often!
I always do! Wrap tightly in plastic, then store in a freezer-safe container for up to 2 months. Let it thaw in the fridge.
Ingredients
- Spiced Cookie Crumble
- 5 –6 Biscoff or gingersnap cookies crushed
- 1 tablespoon butter melted
- ⅛ teaspoon cinnamon
- Eggnog Fudge
- 3 cups white chocolate chips
- ½ cup sweetened condensed milk
- 2 tablespoons eggnog
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon rum extract
- 1 teaspoon ground nutmeg
- ½ teaspoon cinnamon optional, enhances eggnog flavor
- Pinch of salt
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
- Add the cookies, melted butter, and cinnamon to a food processor and pulse until the mixture forms evenly coated, fine crumbs. Set aside.
- In a saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, eggnog, and butter. Stir constantly until the mixture melts and becomes smooth and creamy. Do not let it boil.
- Remove the saucepan from the heat. Stir in the vanilla extract, rum extract, nutmeg, cinnamon (if using), and salt until fully incorporated.
- Add half of the spiced cookie crumble into the warm fudge mixture and fold gently to distribute.
- Pour the fudge into the prepared pan and smooth the top. Sprinkle the remaining crumble over the surface, pressing it lightly so it adheres.
- Refrigerate for at least 4 hours, or until completely firm.
- Lift the fudge from the pan using the parchment paper and cut into squares. Store in an airtight container in the refrigerator for up to 1 week.