Eggnog Fudge

*Day 351*

Matt loved this.

Eggnog Fudge

1 T. plus 3/4 c. butter, softened, divided
3 c. sugar
2/3 c. eggnog
2 T. heavy whipping cream
1 package (10-12 oz.) vanilla or white chips
1 c. marshmallow cream
1 c. finely chopped walnuts
2 teas. vanilla extract

Line a 13 x 9 in. pan with foil and grease with 1 T. butter, set aside.  In a large saucepan, combine sugar, eggnog, cream and remaining butter.  Bring to a boil over medium heat, stirring constantly.  Reduce heat, cook until it reaches 238 (soft ball stage), stirring occasionally.  Remove from heat.  Stir in chips until melted.  Stir in the marshmallow cream, walnuts and vanilla.  Spread into prepared pan.  Cool to room temperature.  Using foil, lift out of pan.  Discard foil, cut fudge into 1 in. squares.  Store in an airtight container in the refrigerator.