Butterscotch Rum Fudge
2 dozen pieces
1 (14 ounce) can sweetened condensed milk
1 (11 ounce) package butterscotch chips
1/2 (11 ounce) package white chocolate chips
1 teaspoon butter flavored extract
1 teaspoon rum flavored extract
Line a 9" x 13" baking pan with aluminum foil, extending foil at least 2" over ends of pan.
In a medium sauce pan over medium heat, combine condensed milk, butterscotch chips and white chocolate chips. Stir constantly until soft ball stage or 234°F to 240°F on a candy thermometer. Ingredients will be melted and smooth. Remove from heat and stir in butter and rum flavorings. Pour into prepared baking pan. Cover and refrigerate 3 to 5 hours or until firm. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.
For best results, test the accuracy of the candy thermometer prior to making fudge.
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