- 2 Cups sugar
- 3/4 Cups butter
- 2/3 Cups eggnog
- 2 Teaspoons nutmeg
- 1 1/2 Teaspoon cinnamon
- 12 Ounces white chocolate morsels
- 6 Ounces marshmallow cream
- 1 Teaspoon vanilla extract
- 2 Tablespoons spiced rum (optional)
Butter an 8-inch square pan, and set aside.
Bring the sugar, butter, and eggnog to a boil in a medium sauce pan over high heat.
Cook for 8 to 10 minutes, or until a candy thermometer registers 234 degrees F (soft ball stage). Stir to prevent scorching.
Remove the pan from the heat, stir in the white chocolate and spices. Stir until smooth. Then, add the marshmallow cream, vanilla extract, and rum. Mix well.
Pour the fudge into the prepared pan. Allow to cool, and set. Finally, cut and serve!