Instructions: Line a 9 inch square pan with aluminum foil and set aside. Spray sides of a large saucepan with butter-flavored nonstick spray.

Heat eggnog and sugar at medium setting. Bring to a rolling boil while stirring continually with a wooden spoon. Boil for 2 full minutes by the clock.

Keep the heat turned down to the lowest setting that will maintain the boil.

Stir occasionally to keep the mixture from boiling over or burning.

Fold in marshmallows, cinnamon and nutmeg; the boil will probably stop until the marshmallows completely dissolve. Bring mixture back to a rolling boil for another 6 full minutes (start timing once the boil resumes). Stir constantly.

The mixture will start to turn brown during the boil. If you get brown flakes in the mixture, turn down the heat a little.

Remove from the heat and add the butter, chips and nuts. Stir fast until thoroughly mixed or until fudge starts to lose its glossy appearance. Pour into prepared pan. At this point you may want to sprinkle a little nutmeg on the surface. Cool at room temperature. Remove from pan, remove foil and cut into 1 inch squares.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.