Line an 8-inch square pan with aluminum foil allowing it to hang over the sides; set aside.

In a medium, heavy-bottomed saucepan, combine the sugar, butter, egg nog and salt over medium heat. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes, until a candy thermometer reaches 234 F (soft ball stage), stirring to prevent scorching; remove from heat.

Using a wooden spoon or heat proof spatula **(not a metal spoon...it will change the temperature too quickly and may cause sugar crystals to form) stir in chopped white chocolate and nutmeg until smooth in consistency. Next, stir in marshmallow creme and rum. Beat until well blended and then pour into prepared pan. Sprinkle ground nutmeg on top. Let stand at room temperature until cooled, then refrigerate overnight until firm.

After chilled and set cut into squares. Store in a covered container in the refrigerator.