Creamy Eggnog Fudge

Kristin G

2 cups white sugar
3/4 cup butter
2/3 cup eggnog
2 tsp. nutmeg
1 tsp. cinnamon
12 oz. white chocolate, chopped (I used Baker's chocolate)
1 (7 oz.) jar marshmallow cream
1 tsp. vanilla extract
1/4 cup chopped walnuts (optional)

1. Line a 9 inch square pan with aluminum foil and set aside
2. Combine sugar, butter, eggnog, nutmeg, and cinnamon in a large saucepan. Bring to a boil, stirring constantly.
3. Using a candy thermometer, heat mixture to 235 degrees F, or until a small amount of syrup dropped into cold water forms a soft ball.
4. Remove the pan from the heat and stir in the white chocolate pieces, marshmallow cream, vanilla, and nuts. Stir the mixture until fluffy and it starts to lose its gloss. Spoon into the prepared pan, spreading evenly. Cool completely, then lift it out of the pan by the aluminum foil and cut into small squares.