2 1/2 c. sugar
1/2 c. butter
2/3 c. eggnog
1 (7 oz.) jar marshmallow creme
8 oz. almond bark, chopped
3/4 c. nuts, chopped
1 tsp. rum extract

Line a 9 x 13 inch pan with foil; butter foil. In large pan, combine sugar, butter and eggnog. Bring to a boil, stirring constantly. Continue boiling 5 minutes over medium heat. Remove from heat. Add creme and almond bark; blend until smooth. Stir in nuts and rum extract. Pour into prepared pan. Cool to room temperature. Score fudge. Refrigerate until firm. Store in refrigerator.