Place parchment paper or aluminum foil into a 9x9 baking dish. Leave the sides long so they hang over the edges-makes lifting the fudge out of the pan easier.

Place butter, eggnog and sugar into a sauce pan and bring to a boil, while stirring.

Continue boiling and stirring. Use a candy thermometer and cook to 234°

Remove from the heat and stir in the white chocolate chips.

Then, stir in the marshmallow creme, vanilla, nutmeg, cinnamon and salt.

Spread into prepared pan and refrigerate for 3-4 hours to set.

Cut and enjoy or use for neighbor gifts.