- 1/2 cup butter
3/4 cup eggnog
2 cups granulated sugar
1 1/4 cups (10 oz) white chocolate bars, broken into pieces
1/2 teaspoon ground nutmeg
1 (7 oz) jar marshmallow creme
1 cup chopped pecans
1 teaspoon 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 (110°C) (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.
Makes 2 dozen squares.
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