Eggnog Truffles

(Courtesy of shugarysweets.com)

Ingredients:
2 c. sugar
3/4 c. eggnog
1/2 c. butter
1 tsp. rum flavoring
1 tsp. nutmeg
1 c. marshmallow cream
3 c. white chocolate morsels
2 (16 oz. each) vanilla candy coating
1 Tbsp. nutmeg, for garnish

Directions:
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 tsp. nutmeg.

Pour mixture into 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 pan and lay on cutting board.  Cut into bite-size pieces.  Roll each piece into a ball and return to cookie sheet.  When all truffles have been rolled, put in the freezer for one hour.

Melt vanilla candy coating (according to package directions) and put in a deep glass 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 the remaining truffles.  Allow to set about half an hour in the refrigerator.

Serve cold.