Eggnog Truffles

In a large pot, bring sugar, eggnog and butter to a boil. Boil for 2 minutes (rolling boil). Remove from heat and mix in rum flavoring and 1 teaspoon nutmeg.

Pour mixture into a mixing bowl (or use an immersion blender). Add in marshmallow cream and white chocolate morsels. Blend until completely melted and incorporated (about 1 1/2-2 minutes). Pour into a baking sheet lined with parchment paper. Refrigerate for 1-2 hours.

When set, remove by lifting parchment out of the pan and lay on a cutting board. Cut into bite size pieces. Roll each piece into a ball and return to the cookie sheet. When all truffles have been rolled, put in the freezer for 1 hour.

Melt vanilla candy coating (according to package directions) and put in a deep glass or bowl. Using a toothpick, dip each truffle into melted chocolate, tapping the excess off. Set onto parchment-lined cookie sheet. Immediately sprinkle with a tiny pinch of nutmeg. Repeat for remaining truffles. Allow to set about half an hour in the refrigerator.

Serve cold and enjoy!