Chocolate, Chocolate and More
1/2 cup butter
2 Tablespoon heavy whipping cream
3/4 cup eggnog minus 2 Tablespoons
2 cups of sugar
1 10 ounce bag white chocolate chips
1 7-ounce jar marshmallow fluff
1/2 teaspoon nutmeg
2 teaspoons vanilla extract
Line a 9×9 baking dish with foil and butter well.
In a medium saucepan combine butter, eggnog, cream, and sugar. Bring to boil over medium heat stirring occasionally. When it boils, reduce the heat and continue cooking until the candy thermometer registers 234 degrees. (softball stage) Remove from heat and stir in white chocolate chips. Stir until combined, add marshmallow, nutmeg, and vanilla, stir until smooth.
Spread into prepared pan, garnish with a sprinkle of nutmeg on top.
Let cool at room temperature and then place in the refrigerator.
Store in the refrigerator for up to 3 weeks.