Eggnog Fudge

1 3/4 cups sugar
1/2 cup butter
3/4 cup prepared dairy eggnog
1 (12 ounce) packages premium white chocolate chips
1/2 teaspoon grated nutmeg
1 (7 ounce) jars marshmallow creme
3 tablespoons Captain Morgan’s spiced rum ( or 1 teaspoon rum extract)

Bring the sugar, butter and eggnog to a full boil in a heavy medium-size saucepan.
Continue to boil for 8 to 10 minutes over medium heat, or 234°F on a candy thermometer, stirring constantly to prevent scorching.
Remove from heat and stir in the white chocolate chips and the grated nutmeg, stirring until the chocolate is melted.
Add marshmallow creme and the rum or rum extract; beat until well blended.
Pour into a buttered 8 or 9-inch square pan.
Cool at room temperature, then cut into squares.
Store in an airtight container in the refrigerator. May be frozen for up to three weeks.