Hazelnut Rum Fudge recipe

Source: Oregon Hazelnut Industry and The Hazelnut Marketing Board

1 1/2 pounds white chocolate coating
1 (14 ounce) can sweetened condensed milk
1 teaspoon vinegar
1/4 teaspoon utter rum flavoring (oil based)
1 1/2 cups 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 about 2 hours.

Turn onto cutting board, peel off paper and cut into squares. Refrigerate in tightly covered container.

Yield: about 1 3/4 pounds