Eggnog Fudge

yield 64 pieces

2 c. sugar

1/2 c. butter

3/4 c. eggnog

10.5 oz white chocolate chips

1/2 tsp fresh grated nutmeg (grated a bit extra for sprinkling)

7 oz. marshmallow creme

1 tsp rum extract (or rum)

1) Line a square ( 8 x 8 ) baking pan with foil, and then butter the foil. Sprinkle a little of your nutmeg in the pan.

2) In a heavy saucepan combine your sugar, butter and eggnog. Bring to a rolling boil, stirring constantly. Continue to boil 8 to 10 minutes over medium heat – STIRRING CONSTANTLY. If you stop stirring it could scorch the candy. Remove from heat.

3) Quickly add in your white chocolate and nutmeg, stir with a wooden spoon until chocolate is melted and the mixture is smooth.

4) Stir in marshmallow creme and rum extract. Beat until well blended and then pour into your prepared pan, and sprinkle with nutmeg.

5) Let cool completely – either at room temperature or in the refrigerator. After it is cooled invert onto a cutting board, score the fudge, and then cut into 1 inch pieces.