WHITE CHOCOLATE RIBBON FUDGE

1 1/4 lb white chocolate; cut-up
1 (14 oz) can sweetened condensed milk
1 1/2 tsp rum extract
1 1/2 tsp white vinegar or lemon juice
dash salt
1 1/2 cups walnuts; chopped
6 oz semisweet chocolate chips, melted

In a 2-qt glass bowl, melt white chocolate with sweetened condensed milk in microwave on Medium 3 to 4 minutes, or until melted and smooth when stirred.

Stir in rum extract, vinegar, and salt; mix well. Stir in walnuts.

Spread half of white chocolate mixture into a buttered 8- or 9-inch square baking pan. Refrigerate about 10 minutes, or until almost set.

Spread melted semisweet chocolate over white chocolate. Carefully top with remaining white chocolate mixture, spreading evenly over all. Refrigerate until firm, about 2 hours or longer.

Cut into 25 squares. Store in refrigerator in tightly covered container.