Hazelnut Rum Fudge
- 1 1/2 lbs white chocolate coating
- 14 oz sweetened condensed milk
- 1 tsp vinegar
- 1/4 tsp oil base butter rum flavoring
- 1 1/2 cups roasted & chopped Oregon hazelnuts
1 Melt chocolate in top of double boiler over hot water. 2 When melted, add sweetened condensed milk; stir, add vinegar, flavoring and nuts. 3 Stir to blend. 4 Pour into parchment-lined, 9-inch square pan. 5 Smooth and chill about 2 hours. 6 Turn onto cutting board, peel off paper and cut into squares. 7 Refrigerate in tightly covered container.