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Buttered Rum Fudge

Buttered Rum White Chocolate Fudge


  • Author: Susan
  • Total Time: 2 hours 10 minutes - 4 hours 10 minutes
  • Yield: 36 pieces 1x

Description

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

Scale

  • 3 1/2 cups white chocolate chips (2224 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

  1. 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.
  2. Melt the Chocolate: Place the white chocolate chips in a large mixing bowl and set aside.
  3. Heat the Milk: In a microwave-safe bowl, warm the sweetened condensed milk for 90 seconds in the microwave.
  4. 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.
  5. 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.
  6. 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.
  7. Garnish: Lightly dust the top of the fudge with ground cinnamon for added flavor.
  8. 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.
  • Prep Time: 10 Minutes
  • Chill Time: 2 - 4 Hours