Creamy Eggnog Fudge

Grease a 9 inch square pan and set aside.

Combine the sugar butter eggnog nutmeg and cinnamon in a large saucepan. Bring to a boil stirring occasionally to melt the butter. Once the mixture reaches a rolling boil stop stirring and clip a candy thermometer onto the pan.

Heat mixture to 235 degrees F (113 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.

Remove the pan from the heat and stir in the white chocolate pieces marshmallow cream vanilla and walnuts. Beat the mixture with a wooden spoon until fluffy and it starts to lose its gloss. Spoon into the prepared pan spreading evenly. Cool completely then cut into small squares for serving.