INGREDIENTS:
1/2 cup (1 stick) butter
3/4 cup eggnog
2 cups sugar
10 oz. white chocolate, coarsely chopped
1/2 tsp. ground nutmeg
1 jar (7 oz.) marshmallow creme
1 cup pecans, chopped
1 tsp. rum or rum extract
DIRECTIONS:
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 min., or until mixture reaches 234°F (use candy thermometer).
Remove from heat; add chocolate and nutmeg; stir until smooth. Add marshmallow creme, pecans and rum; mix well.
Pour mixture into a 9-inch square pan lined with buttered foil. Cool completely; cut into 1 1/2-inch squares.
Store in an airtight container in the refrigerator for up to one week.
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