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Butterscotch balls
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| 1 cup | well packed Imperial Sugar Dark Brown Sugar |
| 1/2 teaspoon | salt |
| 1 tablespoon | vanilla extract |
| 2 tablespoons | butter |
| 1/4 cup | evaporated milk |
| 2 tablespoons | dark rum, (optional) |
| 3 ounces | milk chocolate, chopped in small pieces |
| 2 cups | Imperial Sugar Confectioners Powdered Sugar |
| 1 cup | finely chopped nuts |
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Instructions
Combine brown sugar, salt, vanilla extract, butter, milk and rum in a saucepan. Stir to a boil and remove from heat. Whisk in milk chocolate and allow to cool at room temperature.
Add powdered sugar in 1/2 cup amounts stirring the mixture smooth between additions. If batter becomes too firm transfer on a board dusted with powdered sugar and mix by hand.
The batter will set and become firmer in 10-20 minutes. Shape in 1 inch round balls and roll in chopped nuts.
Place on parchment or wax paper and place in refrigerator.
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