Guest guest Posted December 9, 2005 Report Share Posted December 9, 2005 Buttered Rum Fudge 1 (11 ounce) package butterscotch chips 1 (16 ounce) can vanilla frosting 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 from pan. Remove foil; cut into 1-inch squares. Yield: 64 candies Quote Link to comment Share on other sites More sharing options...
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