Ingredients

Instructions

  1. Line a 9x9-inch pan with aluminum foil; set aside.
  2. In a heavy bottomed saucepan, add eggnog and sugar, bring to a rolling boil over medium to med-high heat (watch that mixture does not boil over the pot, if boiling to hard, turn down heat slightly, but continue a rapid boil), stirring constantly; boil for 2 minutes (this must be timed for exactly 2 minutes).
  3. Remove from heat; stir in the marshmallows, cinnamon and pinch of nutmeg (if using).
  4. Put saucepan back on element; bring back to a rolling boil for another 6 minutes, stirring constantly, again, turn down the heat if mixture is boiling to hard.
  5. The mixture will start to turn a brown colour, which is normal.
  6. After boiling for the full 6 minutes; remove from heat; add the butter, vanilla chips and nuts.
  7. Stir rapidly, until mixture has a glossy appearance, and the chips and butter are well mixed.
  8. Pour the mixture into the prepared foil-lined pan.
  9. Cool at room temperature.
  10. Remove from pan lifting up sides of foil.
  11. Remove the foil from the fudge; cut in small squares.