Print Recipe

Hazelnut Rum Fudge


  • 1 1/2 pounds white chocolate coating
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vinegar
  • 1/4 teaspoon butter rum flavoring (oil based)
  • 1 1/2 cups roasted and chopped hazelnuts


  1. Melt chocolate in top of double boiler over hot water.
  2. When melted, add sweetened condensed milk; stir.
  3. Add vinegar, flavoring and nuts. Stir to blend.
  4. Pour into parchment-lined, 9-inch square pan. Smooth and chill about 2 hours.
  5. Turn onto cutting board, peel off paper and cut into squares.
  6. Refrigerate in a tightly covered container.

Yield: about 1 3/4 pounds

Source: Oregon Hazelnut Industry and The Hazelnut Marketing Board

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