Creamy Eggnog Fudge

Recipe View Prepare the Pan: Grease a 9-inch square baking pan with butter or cooking spray. Line the pan with parchment paper, leaving an overhang on two sides for easy removal. (5 minutes)

Recipe View Combine and Heat: In a large, heavy-bottomed saucepan, combine the sugar, butter, eggnog, nutmeg, and cinnamon. Attach a candy thermometer to the side of the pan, ensuring it doesn't touch the bottom. (2 minutes)

Recipe View Reach Soft Ball Stage: Bring the mixture to a boil over medium heat, stirring occasionally until the butter melts and the sugar dissolves. Once boiling, stop stirring and continue to cook until the mixture reaches 235°F (113°C), also known as the 'soft ball' stage. This should take approximately 6 to 10 minutes. To test without a thermometer, carefully drop a small amount of the mixture into a bowl of ice water. It should form a soft ball that flattens when removed. (6-10 minutes)

Recipe View Incorporate and Beat: Remove the saucepan from the heat. Immediately add the chopped white chocolate and marshmallow cream. Stir with a wooden spoon or heat-resistant spatula until the chocolate is melted and the mixture is smooth. Add the toasted walnuts and vanilla extract, stirring to combine. (5 minutes)

Recipe View Achieve Fluffy Texture: Continue to beat the mixture vigorously with a wooden spoon until it starts to lose its glossy sheen and appears fluffy. This incorporates air and creates a smoother fudge. (3 minutes)

Recipe View Set and Cool: Pour the fudge mixture into the prepared pan and spread evenly with a spatula. Let it cool completely at room temperature, uncovered, for at least 2 to 3 hours, or until firm. (180 minutes)

Recipe View Cut and Serve: Once the fudge is firm, use the parchment paper overhang to lift it out of the pan. Cut into 64 squares and serve. Store in an airtight container at room temperature for up to a week.