Buttered Rum Fudge
1 package butterscotch chips (11 ounce)
1 can vanilla frosting (16 ounce)
1/2 teaspoon rum extract
1/4 teaspoon nutmeg
3/4 cup chopped pecans
Line an 8-inch square pan with foil. Spray foil with nonstick cooking
spray. Melt butterscotch chips in medium saucepan over low heat,
stirring constantly. Remove from heat. Stir in all remaining ingredients
until well mixed. Spread fudge in foil-lined pan. Refrigerate 1 hour or
until firm. Use foil to lift candy. Remove foil; cut into 1-inch
squares. |