Creamy Eggnog Fudge

Ingredients

• 2 cups white sugar
• 0.75 cups unsalted butter
• 0.67 cups eggnog
• 2 teaspoons ground nutmeg
• 1 teaspoon ground cinnamon
• 12 ounces white chocolate , chopped
• 1 jar marshmallow cream , 7 ounce
• 0.25 cups chopped walnuts
• 1 teaspoon vanilla extract

Instructions

1. 1

   Grease a 9-inch square pan and set aside.

2. 2

   Combine sugar, butter, eggnog, nutmeg, and cinnamon in a large saucepan; attach a candy thermometer to the pan. Bring to a boil, stirring occasionally to melt the butter.

3. 3

   Cook, without stirring, until mixture reaches 235 degrees F (113 degrees C), 6 to 10 minutes, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed onto a flat surface.

4. 4

   Remove from the heat and stir in white chocolate, marshmallow cream, walnuts, and vanilla. Beat mixture with a wooden spoon until fluffy and the glossy surface starts to dull. Spoon mixture into the prepared pan and spread in an even layer. Let cool completely, 2 to 3 hours, before cutting into 64 squares for serving.