Butter Rum Fudge-12 Days of Easy Sweets

12 Days of Easy Sweets

This recipe is another flavor variation using the candy chips/canned frosting ingredients.  It is one of my favorites, caters a little more to adult tastes and is a nice flavor addition to those Christmas candy plates.

The hardest part of making this candy is the amount of “elbow grease” it take to stir the chips while they are melting.

I have slightly adapted this recipe from Pillsbury.

Butter Rum Fudge
1(11-oz.) pkg. butterscotch flavor chips
1 (16 oz.) can vanilla frosting
1 t. butter flavoring (optional)
3/4 t. rum extract
1/4 t. nutmeg
3/4 c. chopped, toasted pecans or walnuts

Line a 8 or 9-inch square pan with a piece of foil big enough so that the extended ends will fold back beyond the middle of the pan.  Spray with non-stick spray.  Place butterscotch chips in a microwave-save bowl and microwave at 50% power for 1 minute.  Stir.  Continue microwaving at 50% power in 15 to 20 second intervals, stirring each time until the chips are melted and smooth.  Add remaining ingredients and mix well.  Spread candy in prepared pan and fold foil ends back over the candy.   Refrigerate 1 hour or until firm.  I like to store this candy, well wrapped in the foil, in the fridge without cutting, and cut into squares as I need it, allowing 30 minutes or so for the fudge squares to firm up.  Makes 64 1-inch squares.