In a large saucepan combine the sugar, butter, and eggnog. Bring the mixture to a boil over medium high heat and stir constantly until the mixture reaches 235 degrees on a candy thermometer.

Remove the saucepan from heat and add in the white chocolate, nutmeg, and cinnamon. Allow to sit for 3 minutes then stir until combined.

Add in the marshmallow cream and mix until combined.

Spread into a 9 x 9 pan sprayed with cooking spray. Immediately sprinkle with nutmeg.

Allow the fudge to cool for 3-4 hours or until solid. Cut into 20 or 24 squares and enjoy!