1/2 cup butter
2/3 cup eggnog
2 cups sugar
1 (12 oz) white chocolate chips
1/2 tsp ground nutmeg
1 7-ounce jar marshmallow crème
1 tsp rum or rum extract
In a heavy saucepan, combine butter, eggnog, and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 minutes or until mixture reaches 234°F (use candy thermometer).
Remove from heat; add chocolate and nutmeg; stir until smooth. Add marshmallow creme and rum; mix well. Pour mixture into a 8-inch square pan lined with buttered foiland sprinkle with more fresh ground nutmeg. Cool completely; cut into 1-inch squares.
Store in an airtight container in the refrigerator for up to one week.