Preparation

• Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Chop 24 wafers; coarsely crush remaining wafers. Reserve both for later use.
• Bring sugar, cream and butter to boil in large saucepan on medium heat, stirring constantly. Cook and stir 8 to 10 min. or until temperature reaches 234°F on candy thermometer. Remove from heat.
• Add chocolate and marshmallow creme; stir until completely melted. Stir in vanilla, nutmeg and rum extract. Add chopped wafers; mix well,
• Pour into prepared pan; sprinkle with crushed wafers. Refrigerate 3 hours or until firm.
• Use foil handles to remove fudge from pan before cutting into 1-inch squares.