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Buttered Rum Fudge

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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

  1. 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.
  2. 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.
  3. 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.
  4. In a medium bowl, add the white chocolate chips and set aside.
  5. In a microwave-safe bowl, warm the sweetened condensed milk for about 90 seconds to make it easier to mix.
  6. Pour the warm condensed milk over the white chocolate chips and let sit for a minute, then stir until smooth.
  7. 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.
  8. 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.
  9. Mix in ground cinnamon for a hint of spice.
  10. 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.
  11. 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.
  12. Refrigerate for 1-2 hours, or until the fudge is firm.
  13. Slice and Serve:Use the foil overhang to lift the fudge from the pan. Transfer to a cutting board and slice into squares.
  14. 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.

Find it online: https://cosycookery.com/buttered-rum-fudge/