Creamy and Tasty Eggnog Fudge

Prepare the Pan: Line a 9-inch square pan with aluminum foil, ensuring it overhangs slightly for easy removal. Generously coat the foil with cooking spray. Also, lightly spray the inside of a large, heavy-bottomed saucepan with cooking spray. (Prep time: 5 minutes)

Combine and Boil: In the prepared saucepan, combine the eggnog and sugar. Over medium-high heat, bring the mixture to a rolling boil, stirring constantly with a sturdy wooden spoon to prevent scorching. Continue boiling for exactly 2 minutes, maintaining a consistent stir. (Cook time: 5 minutes)

Incorporate Marshmallows and Spices: Remove from heat. Gently fold in the miniature marshmallows and ground nutmeg until evenly distributed throughout the mixture. The residual heat will begin to melt the marshmallows. (Prep time: 2 minutes)

Re-Boil and Finish: Return the saucepan to medium heat and bring the mixture back to a gentle boil, stirring continuously. Boil for an additional 6 minutes, ensuring the marshmallows are mostly melted and the mixture thickens slightly. Immediately remove from heat. (Cook time: 8 minutes)

Add Butterscotch and Butter: Quickly add the butterscotch chips and cold butter to the hot fudge mixture. Using a whisk or a hand mixer, beat the mixture vigorously until the butterscotch is fully melted and the butter is incorporated, resulting in a smooth, glossy fudge. (Prep time: 3 minutes)

Set and Cool: Pour the fudge into the prepared pan, spreading it evenly. Allow the fudge to set at room temperature until firm, this may take at least 15 minutes or longer depending on the ambient temperature. (Cool time: 15 minutes)

Serve: Once the fudge is firm, use the foil overhang to lift it from the pan. Cut into desired sized squares and serve. Store in an airtight container at room temperature to maintain its creamy texture.