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Buttered Rum Fudge
1 (11 ounce) package butterscotch chips
1 (16 ounce) can vanilla frosting
1/2 teaspoon rum extract
1/4 teaspoon nutmeg
3/4 cup chopped pecans
Line an 8-inch square pan with foil. Spray foil 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 a foil-lined pan.
Refrigerate for 1 hour or until firm.
Use foil to lift candy from pan. Remove foil; cut into 1-inch squares.
Yield: 64 candies
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