1/2 cup butter
2 Tablespoon heavy whipping cream
3/4 cup eggnog minus 2 Tablespoons
2 cups sugar
1 – 10 ounce bag white chocolate chips
1 – 7 ounce jar marshmallow fluff
1/2 teaspoon nutmeg
2 teaspoons vanilla extract
Line a 9×9 baking dish with foil and butter well.
In a medium saucepan combine butter, eggnog, cream and sugar. Bring to boil over medium heat stirring occasionally. When it boils, reduce the heat and continue cooking until candy thermometer registers 234 degrees. (soft ball stage) Remove from heat and stir in white chocolate chips. Stir until combined, add marshmallow, nutmeg and vanilla, stir until smooth.
Spread into prepared pan, garnish with a sprinkle of nutmeg on top.
Let cool at room temperature and then place in refrigerator.
Store in refrigerator for up to 3 weeks.