Source: Tortuga Rum Fever & Caribbean Party Cookbook by Barbara Currie Dailey

This recipe could almost double for fudge. Store these in the refrigerator and they will improve with age if they last long enough!

1/2 cup butter
1 cup granulated sugar
1/4 cup Dutch process cocoa
1/2 cup water
1/2 cup Tortuga Dark Rum
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1 egg, beaten
1 cup chopped mixed nuts without peanuts

In a small bowl, combine the sugar and cocoa and mix with a wire whisk until well blended.

In a medium saucepan, melt the butter over medium heat and stir in the sugar-cocoa mix and water and stir well. Cook stirring constantly, over medium heat five minutes until thickened. Remove from heat and stir in the rum, stirring until it stops foaming. Set aside to cool for 30 minutes.

Preheat oven to 350 degrees F. Spray a 9-inch square baking pan with Baker's Joy or lightly grease and flour.

In a small bowl, combine the flour and baking powder and stir well. Stir the egg into the chocolate mixture, then gradually add the flour and blend thoroughly. Stir in the chopped nuts. Pour into prepared pan and bake for 25 minutes or until a wooden pick inserted in center comes out with only a few crumbs attached, but no liquid. Remove and cool completely before cutting. Store in refrigerator.