2 1/2 cups white sugar
1/2 cup (1 stick) butter
2/3 cup egg nog
1 jar marshmallow creme (Kraft)
8 oz. white chocolate, melted and cooled
3/4 tsp. rum extract
3/4 cup chopped pecans or walnuts
3/4 cup chopped candied cherries

Line a 9-inch square pan with foil which extends over side of pan. Butter foil.

Combine sugar, butter and egg nog in large saucepan. Bring to a boil and stir constantly for 5 minutes. Remove from heat.

Add marshmallow creme, white chocolate and rum extract, stirring until smooth. Stir in nuts and cherries. Spread evenly into prepared pan. Chill until set.

Remove from pan by lifting foil and cut into squares. Store covered in refrigerator.

Submitted by: Armande Klapprat