Ingredients
1 tablespoon plus 3/4 cup butter, softened, divided3 cups sugar2/3 cup eggnog2 tablespoons heavy whipping cream1 package (10 to 12 ounces) white baking chips1 cup marshmallow creme1 cup finely chopped walnuts2 teaspoons vanilla extract
Preparation
Line a 13x9-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 238° (soft-ball stage), stirring occasionally.
Remove from the heat. Stir in chips until melted. Stir in the marshmallow creme, walnuts and vanilla.
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.
