Line a 8 inch square pan with foil. Lightly butter the foil.
Combine sugar, butter and eggnog in a heavy saucepan.
Bring to boil over medium heat, stirring constantly. Continue to cook at a rolling boil, stirring constantly for additional 8-10 minutes or until candy thermometer reaches temperature of 235º F.
Remove from heat, immediately stir in chopped white chocolate, nutmeg, cloves and vanilla bean seeds.
Stir vigorously until chocolate is melted.
Next add the marshmallow creme, stir vigorously until well combined
Pour into prepared pan, spreading evenly.
Sprinkle top with some nutmeg or holiday spice infused sugar.
Cool to room temperature, then cover with plastic wrap and refrigerate until set. (3-4 hours)
Store in refrigerator in airtight container.