In a large pot on medium high heat, mix sugar, eggnog and vanilla. Stir until it begins to boil. Stop stirring and place candy thermometer along pots edge and allow to heat to 238 degrees. Once this occurs remove from heat and stir in butter, cinnamon and nutmeg. Mix until just combined and then pour into a parchment lined 10X10 inch tin and allow to cool completely.
Cut into various shapes and smooth any rough edges with a potato peeler. Pierce one end with a toothpick. Coat shapes in the candy melt color of your choosing and allow to set completely before decorating .
Mix frosting and scoop into a medium piping bag. Pipe decorative final ribbons. Paint after completely dry if desired. I found a small star tip makes for a perfect ruffle ribbon with one little squeeze.