Hazelnut Rum Fudge

Chop the white chocolate coating into small, uniform pieces to ensure even melting.

Combine the white chocolate pieces and sweetened condensed milk in a heavy-bottomed saucepan over low heat, stirring constantly to avoid scorching.

Add the vinegar and oil base butter rum flavoring to the chocolate mixture, stirring until fully incorporated and the mixture is smooth.

Remove from heat and fold in the roasted and chopped Oregon hazelnuts until evenly distributed throughout the fudge.

Pour the fudge mixture into a parchment paper-lined 8x8-inch square pan, spreading it evenly with a spatula.

Allow the fudge to cool at room temperature for at least 2 hours, or refrigerate for 30-45 minutes until firmly set.

Cut the cooled fudge into 16 equal squares using a sharp knife, wiping the blade clean between cuts for neat edges.

Store the fudge in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer shelf life.