|Sugar||1 1⁄4 Cup (20 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Eggnog||1⁄3 Cup (5.33 tbs)|
|Marshmallow creme||1⁄2 Cup (8 tbs)|
|Almond bark||4 Ounce, chopped|
|Nuts||1 1⁄2 Cup (24 tbs), chopped|
|Rum extract||1⁄2 Teaspoon|
Step1-Line a 9 x 13 inch pan with foil; butter foil.
Step2-In large pan, combine sugar, butter and eggnog.
Step3-Bring to a boil, stirring constantly. Continue boiling 4 minutes over med. heat.
Step4-Remove from heat. Add creme and almond bark; blend until smooth.
Step5-Stir in nuts and rum extract.
Step6- Pour into prepared pan. Cool to room temperature.
Step7-Score fudge and store in refrigerator.