Rum Hazelnut Fudge

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

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