Buttered Rum Fudge Recipes

BUTTER RUM FUDGE

Steps:

• Prepare an 8-inch square baking dish by lining it with parchment paper. Set aside.
• Add white chocolate morsels, butterscotch morsels, rum extract, and marshmallow cream to a large mixing bowl. Set aside.
• In a large, heavy saucepan, add butter, cream, sugar and salt. Bring to a boil over medium high heat, stirring frequently. Once boiling, continue to boil for a full 5 minutes, stirring constantly. Remove from heat and pour over white chocolate mixture. Using an electric mixer, blend for about one minute, until morsels are melted and mixture is smooth.
• Pour mixture into prepared baking dish and refrigerate for two hours (or overnight), covered with a piece of plastic wrap.
• Once set, cut into bite sized pieces and store in an airtight container at room temperature for two weeks. For freshest fudge, only cut as needed, keeping the large chunk of fudge in a ziploc bag until ready to eat.

BUTTERED RUM FUDGE

Steps:

• Line an 8-inch x 8-inch baking dish with foil, pressing it into all of the corners and allowing it to hang over the edges a bit. Set aside.
• Place the white chocolate chips in a mixing bowl and set aside.
• Pour the sweetened condensed milk into a microwave safe bowl and heat in the microwave for 90 seconds.
• Carefully remove the bowl and immediately pour the milk over the chocolate chips. Allow the chocolate chip to melt for 1 minute before stirring. Stir until combined and smooth.
• Pour in the rum extract and butter and add a pinch of salt. Carefully mix until completely combined. Taste the fudge and adjust the rum extract (adding more as needed) until the flavor is to your liking.
• Pour the fudge mixture into the prepared dish. Use a rubber or offset spatula to smooth the fudge into an even layer. Tap the dish on the table a couple times to remove any bubbles.
• Sprinkle a light dusting of cinnamon all over the top of the fudge.
• Refrigerate for 2-4 hours, or until the fudge has set. Remove the fudge from the fridge and cut into 36 pieces.

BUTTERED RUM FUDGE

Steps:

• Line an 8" by 8" pan with parchment paper and grease with nonstick cooking spray. In a large microwave safe bowl, combine white chocolate, sweetened condensed milk, and butter. Microwave on medium power for 1 minute intervals, stirring after each minute.
• When mixture is smooth and no lumps remain, stir in pecans, rum, vanilla and salt. Pour into prepared baking dish, sprinkle with more pecans and dust with cinnamon. Refrigerate for 3 hours, or until fudge is set.

BUTTERED RUM BRITTLE RECIPE BY TASTY

Steps:

• Line a rimmed baking sheet with a silicone mat.
• In a medium saucepan over medium-high heat, combine the sugar and corn syrup and bring to a boil. Cook, without stirring, for 3 minutes. Stir to dissolve the remaining sugar, then boil for another 2 minutes, stirring occasionally.
• Add the butter, cinnamon, cayenne, salt, and pecans and stir to incorporate. Let boil for another 2 minutes, stirring occasionally.
• Remove the pan from the heat and add the rum extract and baking soda, stirring to combine.
• Quickly pour the mixture onto the prepared baking sheet and let cool completely, 10-15 minutes.
• Break the brittle into pieces. Store in an airtight container at room temperature for up to one week.
• Enjoy!

CARAMEL-RUM FUDGE

Steps:

• Line 9-inch square pan with cooking parchment paper; grease paper with shortening.
• In small saucepan, heat sugar, water and lemon juice to boiling over medium-high heat. Boil 8 to 10 minutes or until sugar begins to brown. (Do not stir.) Stir in whipping cream and 2 tablespoons of the butter; remove from heat. Let stand, stirring constantly, until caramel is no longer bubbling.
• In large microwavable bowl, microwave condensed milk and chocolate chips uncovered on High 3 minutes, stirring at 1-minute intervals. Stir in rum, remaining 2 1/2 tablespoons butter and the salt. Immediately pour into pan. Immediately pour caramel over chocolate mixture; gently swirl with knife. Cover; refrigerate 2 to 4 hours.
• Cut fudge into pieces; wrap in cooking parchment paper. Store covered in refrigerator up to 1 week. Let stand at room temperature 15 minutes before serving.

BUTTERED RUM FUDGE

Steps:

• Line 8-inch square pan with foil. Spray foil with nonstick cooking spray.
• Melt butterscotch chips in medium saucepan over low heat, stirring constantly. Stir in all remaining ingredients until well mixed.
• Spread fudge in foil-lined pan. Refrigerate 1 hour or until firm.
• Use foil to lift candy from pan. Remove foil; cut into 1-inch squares.

BUTTER RUM FUDGE

Steps:

• Mix the sugar,milk and butter in a saucepan and cook to soft ball stage or to 236 degrees,stirring frequently.
• Remove from heat and add chocolate pieces,marshmallow cream,rum flavoring,walnuts and pecans.
• Beat until chocolate is melted and well blended and pour into buttered 9x9x2 inch pan.
• Cull and cut into squares.