Step 1

Prepare a square 8x8 pan by lining it with aluminum foil or parchment paper and buttering.

Step 2

Combine butter, eggnog and sugar in a large saucepan. Heat over medium-high heat stirring frequently. Keep heating and stirring until the mixture reaches a full boil.

Step 3

Simmer on medium heat until a candy thermometer reads 235.

Step 4

Remove the pan from the heat.

Step 5

Add in white chocolate chips, marshmallow cream, and ½ tsp nutmeg. Stir until the chocolate chips have melted completely and all of the ingredients are well incorporated.

Step 6

Pour the mixture into the prepared pan.

Step 7

Sprinkle the top of the fudge evenly with ½ tsp of nutmeg.

Step 8

Place in the refrigerator for at least 4 hours or until completely set.

Step 9

Cut into 16 pieces and serve.

Step 10

Store refrigerated in an airtight container.