Easy Christmas Eggnog Fudge (No Thermometer!) - cooking recipe

Ingredients

1/8 cup butter (no substitutes)
2 3/4 cups white sugar
1 cup commercial good quality eggnog (not low fat)
6 ounces white chocolate chips
1 1/2 cups mini marshmallows
1 cup almonds, chopped coarsely
1/2 teaspoon cinnamon
1 pinch nutmeg (optional)

Preparation

Line a 9x9-inch pan with aluminum foil; set aside.
In a heavy bottomed saucepan, add eggnog and sugar, bring to a rolling boil over medium to med-high heat (watch that mixture does not boil over the pot, if boiling to hard, turn down heat slightly, but continue a rapid boil), stirring constantly; boil for 2 minutes (this must be timed for exactly 2 minutes).
Remove from heat; stir in the marshmallows, cinnamon and pinch of nutmeg (if using).
Put saucepan back on element; bring back to a rolling boil for another 6 minutes, stirring constantly, again, turn down the heat if mixture is boiling to hard.
The mixture will start to turn a brown colour, which is normal.
After boiling for the full 6 minutes; remove from heat; add the butter, vanilla chips and nuts.
Stir rapidly, until mixture has a glossy appearance, and the chips and butter are well mixed.
Pour the mixture into the prepared foil-lined pan.
Cool at room temperature.
Remove from pan lifting up sides of foil.
Remove the foil from the fudge; cut in small squares.