Bring the sugar, butter and eggnog to a full boil in a heavy medium-size saucepan.

Continue to boil until it reaches a temperature of 234°F on a candy thermometer, stirring constantly to prevent scorching.

Remove from heat and stir in the white chocolate chips and the grated nutmeg, stirring until the chocolate is melted.

Add marshmallow creme and the rum / rum extract; beat until well blended.

Add the walnut pieces and mix.

Pour into prepared pan.

Dust with some more grated nutmeg.

Cool for 2 hours in the refrigerator.

Cut into 1" squares.