Buttered Rum Fudge - cooking recipe

Ingredients

1 (11 ounce) package butterscotch chips
1 (16 ounce) can pillsbury creamy supreme vanilla frosting
1/2 teaspoon rum extract
1/4 teaspoon nutmeg
3/4 cup chopped pecans

Preparation

Line 8-inch square pan with foil. Spray foil with nonstick cooking spray.
Melt butterscotch chips in medium saucepan over low heat, stirring constantly. Stir in all remaining ingredients until well mixed.
Spread fudge in foil-lined pan. Refrigerate 1 hour or until firm.
Use foil to lift candy from pan. Remove foil; cut into 1-inch squares.