1. Line a 9” x 9” or 7” x 11” baking dish with wax paper or parchment paper.
2. Combine your marshmallow creme, sugar, Smith’s Eggnog, butter and salt in a large sauce pan over medium heat.
3. Bring to a heavy boil, stirring regularly. Once mixture is boiling, set a timer for 5 minutes and stir constantly. Cook until the fudge has reached the soft ball stage or 235 F.
4. Remove from heat.
5. Add white chocolate chips, vanilla extract and nutmeg to the mixture.
6. Stir fudge until completely smooth.
7. Pour fudge into the prepared baking dish.
8. Sprinkle top of fudge with additional ground nutmeg.
9. Place in fridge to chill for at least 2 hours before slicing and serving.

Recipe Notes: For good fudge every time, you should use a candy thermometer. The fudge should reach about 235 F to set properly.