In a large saucepan over medium heat, combine sugar butter and evaporated milk until boiling. Continue cook over a rolling boil for 5 minutes stirring constantly. Remove from heat. Add chocolate chips and stir until melted. Add marshmallow creme, vanilla, cinnamon, cayenne pepper and nutmeg and stir until completely blended. Pour mixture into a 8 x 8 pan lined with foil. Top with marshmallows. Refrigerate for at least 3 hours. Cut into squares.