HAZELNUT RUM 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 Oregon 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.