This Buttered Rum Fudge is a rich, creamy treat with a warm, buttery rum flavor. Made with white chocolate and a touch of rum extract, it’s perfect for holiday gifting or enjoying as a festive dessert.
Buttered Rum Fudge
This Buttered Rum Fudge is a rich, creamy treat with a warm, buttery rum flavor. Made with white chocolate and a touch of rum extract, it’s perfect for holiday gifting or enjoying as a festive dessert.
Ingredients
Scale
- 3 1/2 cupswhite chocolate chips
- 1can sweetened condensed milk(14 oz)
- 2 tablespoonsunsalted butter
- 1 1/2 teaspoonsrum extract(or2 tablespoonsdark spiced rum for a stronger flavor)
- 1/4 teaspoonground cinnamon
- Sanding sugaror crushed butterscotch candies for garnish (optional)
Instructions
- Prepare the Pan:Line an 8×8-inch baking pan with aluminum foil or parchment paper, allowing it to hang over the edges for easy removal. Lightly grease the foil with non-stick spray.
- Line an 8×8-inch baking pan with aluminum foil or parchment paper, allowing it to hang over the edges for easy removal. Lightly grease the foil with non-stick spray.
- Melt and Mix:In a medium bowl, add the white chocolate chips and set aside.In a microwave-safe bowl, warm the sweetened condensed milk for about 90 seconds to make it easier to mix.Pour the warm condensed milk over the white chocolate chips and let sit for a minute, then stir until smooth.
- In a medium bowl, add the white chocolate chips and set aside.
- In a microwave-safe bowl, warm the sweetened condensed milk for about 90 seconds to make it easier to mix.
- Pour the warm condensed milk over the white chocolate chips and let sit for a minute, then stir until smooth.
- Add Butter and Rum Flavor:Melt the butter in a small dish, then add it and the rum extract to the white chocolate mixture. Stir until fully incorporated and smooth.Mix in ground cinnamon for a hint of spice.
- Melt the butter in a small dish, then add it and the rum extract to the white chocolate mixture. Stir until fully incorporated and smooth.
- Mix in ground cinnamon for a hint of spice.
- Pour and Set:Pour the fudge mixture into the prepared pan, smoothing the top with a spatula. Optionally, sprinkle sanding sugar or crushed butterscotch candy over the top for decoration.Refrigerate for 1-2 hours, or until the fudge is firm.
- Pour the fudge mixture into the prepared pan, smoothing the top with a spatula. Optionally, sprinkle sanding sugar or crushed butterscotch candy over the top for decoration.
- Refrigerate for 1-2 hours, or until the fudge is firm.
- Slice and Serve:Use the foil overhang to lift the fudge from the pan. Transfer to a cutting board and slice into squares.
- Use the foil overhang to lift the fudge from the pan. Transfer to a cutting board and slice into squares.
Notes
Storage: Store fudge in an airtight container at room temperature for up to 2 weeks.
Flavor Variations: For a more intense rum flavor, add a bit more rum extract or use dark spiced rum. For extra warmth, try adding a pinch of nutmeg.
Optional Garnish: Crushed butterscotch candy adds a nice texture and complements the rum flavor.
