In a sauce pan over medium heat, stir together sweetened condensed milk, butterscotch chips and white chocolate chips until melted and smooth.
Remove from heat and stir in rum extract and butter extract.
Pour into a 9x13-inch baking pan sprayed with nonstick cooking spray.
Spread fudge in pan evenly, cover and refrigerate for 30 minutes or until firm.
Notes
We highly recommend using the rum extract. It adds a strong butterscotch taste to the fudge, however, if you don’t have any, almond extract or vanilla extract is an easy switch.