Buttered Rum Fudge

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READY IN: 1hr 10mins
YIELD: 64 candies
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (11 ounce) package butterscotch chips
  • 1
    (16 ounce) can pillsbury creamy supreme vanilla frosting
  • 12
    teaspoon rum extract
  • 14
    teaspoon nutmeg
  • 34
    cup chopped pecans
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DIRECTIONS

  • Line 8-inch square pan with foil. Spray foil with nonstick cooking spray.
  • Melt butterscotch chips in medium saucepan over low heat, stirring constantly. 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.
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