Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients:

2 C. granulated sugar

1/2 C. butter (1 stick)

2/3 C. eggnog

1 tsp nutmeg

12 oz. white chocolate, chopped

1 -7oz. jar marshmallow cream

1 tsp vanilla

Nutmeg for sprinkling

What to do:

Line an 8×8 pan with foil allowing some to hang over the sides of the pan; butter or use cooking spray to treat the bottom and sides of the foil.

Combine the sugar, butter, eggnog and 1 tsp nutmeg in a heavy saucepan.

Bring to a boil, stirring frequently. When it comes to a rolling boil, add a candy thermometer to the side of the pan cook until temperature reaches 234F.

This will take about 10 minutes. If you don’t have a candy thermometer you can test it by dropping a small amount of syrup into cold water. It should form a soft ball that flattens when removed from the water and placed on a hard surface.

Remove pan from the heat, add white chocolate, marshmallow cream and vanilla.

Stir until fluffy and it loses its shine, then spread into prepared pan and dust top with a little more nutmeg. Allow to cool completely before removing from pan and cutting into squares.