This Buttered Rum White Chocolate Fudge is a rich and creamy treat with a festive hint of rum flavor and a smooth white chocolate base. Easy to make with only a few ingredients, it’s the perfect addition to holiday dessert tables, parties, or as a homemade gift. A light dusting of cinnamon adds a cozy warmth that complements the buttered rum perfectly!
Why You’ll Love This Recipe
- Quick and Easy: This no-bake fudge comes together in minutes and chills in the fridge until firm.
- Perfectly Creamy: Using sweetened condensed milk and melted butter gives the fudge a luxuriously smooth texture.
- Customizable Rum Flavor: Adjust the rum extract to your taste for a mild or bold flavor.
- Great for Gifting: Cut into squares and pack into a festive tin for a thoughtful homemade gift.
Ingredients
- 3 1/2 cups white chocolate chips (22-24 ounces)
- 1 (14-ounce) can sweetened condensed milk
- 1 teaspoon non-alcoholic rum extract (adjust to taste)
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
- Ground cinnamon, for garnish
Step-by-Step Instructions
Prepare the Baking Dish
- Line an 8×8-inch baking dish with foil, pressing it firmly into the corners and leaving an overhang on the sides. This will make it easier to lift the fudge out once it’s set.
Melt the Chocolate
- Place the white chocolate chips in a large mixing bowl and set aside.
Heat the Milk
- In a microwave-safe bowl, warm the sweetened condensed milk in the microwave for 90 seconds, until hot but not boiling.
Combine Milk and Chocolate
- Carefully pour the heated condensed milk over the white chocolate chips. Let it sit for 1 minute to soften the chocolate, then stir until smooth and fully combined.
Add Flavoring
- Stir in the rum extract, melted butter, and salt, mixing thoroughly. Taste the mixture, and if you’d like a stronger rum flavor, add more extract a few drops at a time.
Set the Fudge
- Pour the fudge mixture into the prepared baking dish, smoothing the top with a rubber or offset spatula for an even layer. Gently tap the dish on the table to remove any air bubbles.
Garnish
- Lightly dust the top of the fudge with ground cinnamon for a hint of warmth and added flavor.
Chill and Serve
- Refrigerate the fudge for 2-4 hours, or until fully set. Once firm, use the foil overhang to lift the fudge from the dish and transfer to a cutting board. Cut into 36 squares and serve.
Kitchen Equipment Needed
- 8×8-inch baking dish
- Large mixing bowl
- Microwave-safe bowl
- Rubber or offset spatula
- Measuring cups and spoons
- Sifter for dusting cinnamon (optional)
Serving and Storage Tips
- Serving: For the best texture, let the fudge sit at room temperature for a few minutes before serving.
- Storage: Store in an airtight container in the refrigerator for up to 1 week.
- Freezing: Freeze the fudge in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before serving.
Variations
- Add Nuts: Stir in 1/2 cup of chopped pecans, almonds, or walnuts for extra texture.
- Use Dark or Milk Chocolate: Substitute half of the white chocolate chips with dark or milk chocolate for a layered effect.
- Rum-Infused Raisins: Add 1/4 cup of rum-soaked raisins to the fudge for a delicious twist.
- Extra Cinnamon Swirl: For a more pronounced cinnamon flavor, sprinkle additional cinnamon on the fudge and swirl it lightly into the mixture before setting.
Helpful Tips
- Room Temperature Cutting: Let the fudge warm up for a few minutes before slicing to prevent cracking.
- Taste Test for Rum Flavor: Start with a smaller amount of rum extract if you prefer a milder flavor, then adjust as needed.
- Avoid Overheating the White Chocolate: White chocolate can seize if overheated. Letting the hot condensed milk melt the chocolate slowly prevents this issue.
Frequently Asked Questions
1. Can I use regular rum instead of rum extract?
Yes, but use sparingly as it’s more potent. Start with 1/2 teaspoon of rum, and adjust to taste.
2. What can I use instead of white chocolate chips?
You can use a chopped white chocolate bar, but be sure it’s high quality for the best melting results.
3. Can I skip the cinnamon garnish?
Absolutely! The fudge will still be delicious without it, though the cinnamon adds a nice touch of warmth.
4. How do I make the fudge softer or firmer?
For firmer fudge, reduce the butter slightly. For softer fudge, add an extra tablespoon of condensed milk.
5. Can I use a larger pan for thinner fudge pieces?
Yes, a 9×9-inch pan will create thinner pieces, but you may need to reduce the chilling time slightly.
This Buttered Rum White Chocolate Fudge is a smooth and creamy treat with just the right hint of warmth from rum and cinnamon. Perfect for holiday gatherings or as a homemade gift, it’s an easy and indulgent recipe that’s sure to become a favorite!
Buttered Rum White Chocolate Fudge
Perfect for those who love an easy no-bake dessert, this fudge is as simple to make as it is delicious. With a texture that’s rich and satisfying, Buttered Rum Fudge is a beautiful treat to share or gift. Whether served at a party or enjoyed as a seasonal indulgence, this fudge is bound to become a favorite.
Ingredients
- 3 1/2 cups white chocolate chips 22-24 ounces
- 1 14-ounce can sweetened condensed milk
- 1 teaspoon non-alcoholic rum extract adjust to taste
- 2 tablespoons unsalted butter melted
- 1/4 teaspoon salt
- Ground cinnamon for garnish
Instructions
- Prepare the Baking Dish: Line an 8×8-inch baking dish with foil, pressing it firmly into the corners and leaving an overhang on the sides to make removal easier.
- Melt the Chocolate: Place the white chocolate chips in a large mixing bowl and set aside.
- Heat the Milk: In a microwave-safe bowl, warm the sweetened condensed milk for 90 seconds in the microwave.
- Combine Milk and Chocolate: Carefully pour the heated condensed milk over the white chocolate chips. Let it sit for 1 minute to allow the chocolate to soften, then stir until the mixture is smooth and fully combined.
- Add Flavoring: Stir in the rum extract, melted butter, and salt, mixing thoroughly. Taste and add more rum extract if a stronger flavor is desired.
- Set the Fudge: Pour the fudge mixture into the prepared baking dish, smoothing the top with a rubber or offset spatula to create an even layer. Gently tap the dish on the table a few times to remove any air bubbles.
- Garnish: Lightly dust the top of the fudge with ground cinnamon for added flavor.
- Chill and Serve: Refrigerate the fudge for 2-4 hours, or until firm. Once set, lift the fudge out of the dish using the foil overhang and cut it into 36 pieces.
Notes
- Room Temperature Cutting: Let the fudge warm up for a few minutes before slicing to prevent cracking.
- Taste Test for Rum Flavor: Start with a smaller amount of rum extract if you prefer a milder flavor, then adjust as needed.
- Avoid Overheating the White Chocolate: White chocolate can seize if overheated. Letting the hot condensed milk melt the chocolate slowly prevents this issue.