Line a 9 inch square pan with foil so that it extends over the sides of the pan; butter the foil.

In a large saucepan combine sugar, margarine and eggnog.

Bring to a boil, over medium heat, stirring constantly. Continue boiling 5 minutes.

Remove from the heat.

Add marshmellow cream and almond bark; blend until smooth.

Stir in rum flavoring. Pour into prepared pan and sprinkle with nutmeg.

Let cool to room temperature.

Score the fudge with a knife into 36 squares. Refrigerate until firm.

Remove fudge from pan by lifting foil; remove foil from fudge.

Using a large knife, cut through scored lines. Store in refrigerator.

Makes 2 1/2 pounds fudge.