Eggnog Fudge

1. 1

   Line a 13-in. x 9-in. pan with foil and grease the foil with 1 tablespoon butter; set aside. In a large saucepan, combine the sugar, eggnog, cream and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook until a candy thermometer reads 238u00b0 (soft-ball stage), stirring occasionally.

2. 2

   Remove from the heat. Stir in chips until melted. Stir in the marshmallow creme, walnuts and vanilla.

3. 3

   Spread into prepared pan. Cool to room temperature. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.