Directions:
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 to 10 minutes or until mixture reaches 234°F (soft ball stage).
Remove from heat; add chocolate and nutmeg; stir until smooth. Add marshmallow crème, pecans, and rum; mix well.
Pour mixture into 9-inch square pan lined with buttered foil. Cool completely; cut into 11⁄2-inch squares. Store in airtight container in refrigerator. Makes about 3 dozen pieces. (Recipe from REAL Butter)
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