Eggnog Fudge

• 1/2 cup butter
• 3/4 cup eggnog
• 2 cups sugar
• 1 1/4 cups white chocolate baking bar, broken into pieces (10 ounces)
• 1/2 teaspoon ground nutmeg
• 1 (7 ounce) jar marshmallow creme
• 1 1 cup almonds or 1 cup dried cranberries
• 1 teaspoon rum extract

1. 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 234u0b0F (use candy thermometer).
2. 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.
3. Store in an airtight container in the refrigerator for up to one week.
4. Microwave Instructions:
5. In a 4-quart microwave-safe bowl, microwave butter on high for 1 minute or until melted. Add eggnog and sugar; mix well and microwave 6 minutes or until mixture comes to a rolling boil; stirring after 3 minutes.
6. Scrape sides of bowl and mix well, continue microwaving 9 minutes more, scraping bowl and mixing after each 3 minutes, stir in chocolate until melted; continue as directed above.

butter, eggnog, sugar, white chocolate baking, ground nutmeg, marshmallow creme, almonds, rum

Taken from www.food.com/recipe/eggnog-fudge-488728 (may not work)