Eggnog Fudge

½ cup (1 stick) butter

¾ cup eggnog

2 cups sugar

10 ounces white chocolate, coarsely chopped

½ teaspoon ground nutmeg

1 jar (7 ounces) marshmallow creme

1 cup chopped pecans,

1 teaspoon rum or rum extract

In 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, 8-10 minutes, or until mixture reaches 234 degrees (soft ball stage).

Remove from heat; add chocolate and nutmeg; stir until smooth. Add marshmallow creme, pecans and rum; mix well. Pour mixture into 9-inch square pan lined with buttered foil. Cool completely; cut into 1½-inch squares. Store in airtight container in refrigerator.

Makes 3 dozen.

Nutrition values per serving: 140 calories, 8 g fat ( 4 g saturated),19 g carbohydrates, 0 fiber, 1 g protein, 10 mg cholesterol, 15 mg sodium.

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