Categories: Candy
Ingredients
- 1/2 cup (1 stick) butter
- 3/4 cup eggnog
- 1/2 tsp. nutmeg
- 1 jar (7oz.) marshmallow cream
- 2 cups sugar
- 10 oz. white chocolate, coarse chopped
- 1 cup chopped pecans
- 1 tsp. rum or rum extract
Directions
- In a heavy saucepan, combine butter, eggnog and sugar. Bring to a full rolling boil over med-high heat, stirring constantly. reduce heat to medium; continue to boil, stirring frequently, 8 to 10 minutes, or until 234 degrees on candy thermometer.
- Remove from heat, add chocolate and nutmeg, stir until smooth. Add marshmallow cream, nuts and rum; mix well.
- Pour mixture into 9 inch square pan lined with buttered foil. Cool completely. Cut into 1 1/2 inch squares. Store in airtight container in refrigerator.