Ingredients

The following ingredients have 4 Servings
  • 1 pie crust (store-bought)
  • 4 cups white chocolate chips
  • 2 cups chopped pecans
  • 1/2 cup corn syrup
  • 1/2 cup brown sugar
  • 1/4 cup evaporated milk
  • 2 tablespoons butter
  • 1 tablespoon molasses (optional)
  • 1 teaspoon rum extract
  • 1/4 teaspoon salt

Instruction

  • Preheat oven to 400 degrees F.
  • Line an 8×8 square baking dish with foil and lightly grease it with cooking spray. Seet it aside.
  • Unroll the pie crust and cut it to fit on the bottom of the prepared baking dish. Place it in the dish and poke it all over with a fork.
  • Bake the crust for 10 minutes, or until lightly golden.
  • Meanwhile, in a medium saucepan over medium-high heat, combine the corn syrup, evaporated milk, molasses, white chocolate chips, butter, and brown sugar.
  • Stir constantly until smooth and fully melted.
  • Remove from heat, and stir in the rum extract and salt.
  • Remove the crust from the oven and pour the fudge mixture on top of the crust.
  • Immediately sprinkle the chopped pecans, and lightly press the nuts into the mixture.
  • Let it cool to room temperature.
  • After that, refrigerate for 4-6 hours, or until firm.
  • Slice into small squares and serve.