Ingredients

Instructions

  1. Yield: 2-1/2 lbs
  2. Prep Time: 30 minutes
  3. Combine sugar, butter and eggnog in a heavy 2-1/2 to 3 quart saucepan;.
  4. bring to a full boil, stirring constantly.
  5. Continue boiling 8 to 10 minutes over medium heat or until a candy thermometer reaches 234 deg F, stirring constantly to prevent scorching.
  6. Remove from heat;
  7. stir in white chocolate pieces and nutmeg until chocolate is
  8. melted.
  9. Add marshmallow creme, nuts and rum extract.
  10. Beat until well blended.
  11. Pour into buttered 8 or 9 inch square pan.
  12. Cool at room temperature;
  13. cut into squares.
  14. If fudge is too soft after cooling, chill.