Rodhe's IGA Marketplace Recipes

Buttered Rum Fudge

Yield: 64 candies



Line 8-inch square baking dish with foil; spray 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 one hour or until firm. Use foil to lift candy from an. Remove foil; cut into one inch squares.

Please note that some ingredients and brands may not be available in every store.

Be the first to comment on this recipe!

Add a Comment Login

Rodhe's IGA Marketplace Recipes