½ cup (1 stick) butter
¾ cup eggnog
2 cups sugar
10 ounces white chocolate, coarsely chopped
½ teaspoon ground nutmeg
1 jar (7 ounces) marshmallow creme
1 cup chopped pecans,
1 teaspoon rum or rum extract
In 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 (soft ball stage).
Remove from heat; add chocolate and nutmeg; stir until smooth. Add marshmallow creme, pecans and rum; mix well.
Pour mixture into 9-inch square pan lined with buttered foil. Cool completely; cut into 1½-inch squares. Store in airtight container in refrigerator.