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 8x8-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.