Buttered Rum Fudge

Here’s a  recipe for Buttered Rum Fudge — a rich, creamy, and indulgent treat with a lovely hint of rum flavor. Perfect for gifting or enjoying yourself!

Buttered Rum Fudge Recipe

Ingredients:

• 3 cups granulated sugar

• 3/4 cup unsalted butter (1.5 sticks), cut into pieces

• 1 cup evaporated milk

• 1/4 cup light corn syrup

• 1/4 teaspoon salt

• 2 teaspoons buttered rum extract (or 2 tablespoons real buttered rum if you prefer)

• 1 teaspoon vanilla extract

• 3 1/2 cups white chocolate chips or chopped white chocolate

• Optional: 1 cup chopped pecans or walnuts

Equipment:

• Heavy-bottomed saucepan

• Candy thermometer (optional but helpful)

• Wooden spoon or heat-resistant spatula

• 8-inch square baking pan

• Parchment paper or butter for greasing

Instructions:

1. Prepare the pan:
   Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal later. Alternatively, butter the pan generously.

2. Combine the base ingredients:
   In a heavy-bottomed saucepan, combine the granulated sugar, butter, evaporated milk, corn syrup, and salt. Stir gently over medium heat until the butter melts and the sugar dissolves.

3. Boil the mixture:
   Bring the mixture to a rolling boil, stirring constantly to prevent burning. If you have a candy thermometer, boil until the temperature reaches 234°F to 240°F (soft-ball stage). This typically takes about 7-10 minutes.

   If you don’t have a thermometer, test by dropping a bit of syrup into cold water— it should form a soft, pliable ball.

4. Cool down:
   Remove the pan from heat and allow the mixture to cool to about 110°F (warm but not hot to the touch). This cooling step is essential for proper fudge texture.

5. Add flavor and chocolate:
   Quickly stir in the white chocolate chips, buttered rum extract (or real rum), and vanilla extract. Stir vigorously until the chocolate is fully melted and the mixture is smooth.

6. Beat the fudge:
   Using a wooden spoon or an electric mixer on low speed, beat the fudge mixture until it thickens and begins to lose its gloss. This can take 5-10 minutes. If using nuts, fold them in at this point.

7. Pour and set:
   Pour the fudge into the prepared pan, spreading it evenly. Let it cool at room temperature until firm, about 2-3 hours. You can also refrigerate it to speed up the process but avoid freezing.

8. Cut and serve:
   Once set, lift the fudge out of the pan using the parchment paper edges. Cut into small squares with a sharp knife.

Tips:

• Butter extract vs. real rum: Buttered rum extract gives a consistent flavor without alcohol, while real buttered rum adds an authentic boozy touch but may affect shelf life.

• White chocolate: Good quality white chocolate chips work best for smooth, creamy fudge.

• Storage: Store fudge in an airtight container at room temperature for up to 2 weeks or refrigerate for longer shelf life.