Rum Hazelnut Fudge

1 1/2 lb. white chocolate coating
1 can sweetened condensed milk (14 ounces)
1 tsp. vinegar
1/4 tsp. oil base butter rum flavoring
1 1/2 C. roasted and chopped hazelnuts

Melt chocolate in top of double boiler over hot water. When melted, add sweetened condensed milk; stir. Add vinegar, flavoring and nuts.

Stir to blend. Pour into parchment-lined, 9-inch square pan.

Smooth and chill for about 2 hours. Turn out onto cutting board, peel off paper and cut into squares. Refrigerate in a tightly covered container.