Grease a 9 inch sqsuare pan.

Combine the sugar, butter, eggnog and 1 tsp nutmeg in a heavy saucepan.

Bring to a boil, stirring frequently. When it comes to a rollilng boil, add a candy thermometer to the side of the pan.

Heat mixture to 235 degrees F. This will take about 10 minutes. If you don't have a candy thermometer you can test it by dropping a small amount of syrup into cold water. It should form a soft ball that flattens when removed from the water and placed on a hard surface.

Remove pan from the heat, add white chocolate, marshmallow cream and vanilla.

Stir until fluffy and it loses it's shine.

Spoon into prepared pan, spread evenly.

Cool completely and cut into squares