BUTTER RUM FUDGE
This easy Butter Rum Fudge recipe is packed with flavor! Your family and friends will think you slaved in the kitchen making this special treat!
Provided by Aimee
Categories Candy
Time 2h25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 59 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 7 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
BUTTERED RUM FUDGE
White Chocolate Rum Fudge is a decadent grown-up treat you won't be able to resist, with buttered rum flavor, cinnamon and white chocolate.
Provided by Julie Kotzbach
Categories Dessert
Time 3h12m
Number Of Ingredients 6
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.
Nutrition Facts : Carbohydrate 10 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 5 mg, Sodium 32 mg, Fiber 1 g, Sugar 10 g, Calories 100 kcal, UnsaturatedFat 3 g, ServingSize 1 serving
BUTTERED RUM FUDGE
This Buttered Rum Fudge from Delish.com will be requested at every holiday party.
Categories buttered rum fudge homemade fudge spiced rum pecans white chocolate holiday desserts
Time 3h10m
Yield 12
Number Of Ingredients 8
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.
BUTTER RUM FUDGE
Make and share this Butter Rum Fudge recipe from Food.com.
Provided by Theresa Thunderbird
Categories Candy
Time 30m
Yield 12 squares, 12 serving(s)
Number Of Ingredients 8
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.
BUTTER FUDGE
this is a fudge but a melt in the mouth childhood favourite of mine that my mum used to make
Provided by monster123
Time 45m
Yield Makes Batch
Number Of Ingredients 0
Steps:
- Mix sugar, water, butter and condensed milk together in a somewhat tall pot (the mixture rises quickly) and bring to a gentle boil. While the fudge is boiling, stir continously with a wooden spoon for about half an hour, to ensure no sugar burns to the bottom of the pot.
- Nearing the half-hour mark, the fudge should then have become greatly reduced in quantity, thick, sticky, and most importantly, should have the typical darker "brown" colour of fudge (but dark muddy brown means it's turned into toffee). It's better to leave it on longer if unsure, than to take it off the boil prematurely.
- Once it looks ready, take off the boil, add the Vanilla Essence, and beat thoroughly for a minute, then pour mixture into a greased baking tray and allow to cool.
- for at least 6 hours.
- Cut into squares once cooled properly (could take up to 6 hours). The result should be a fudge that is solid, but crumbly around the edges when you cut it (as opposed to the soft and chewy Nougat variety). It should also have a grainy texture. It may take a few attempts to perfect this recipe in a way you enjoy it the most; also note that if your mixture turns into toffee or fails completely, it's best to try again another day with new ingredients as failures often happen for no discernable reason.
BUTTERED RUM FUDGE
Make and share this Buttered Rum Fudge recipe from Food.com.
Provided by carolinafan
Categories Candy
Time 1h10m
Yield 64 candies
Number Of Ingredients 5
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.
Nutrition Facts : Calories 64.9, Fat 3.5, SaturatedFat 1.5, Sodium 17.4, Carbohydrate 8.3, Fiber 0.1, Sugar 7.8, Protein 0.2
BUTTER FUDGE FINGERS
These scrumptious brownies get dressed up with a delicious browned butter frosting. The combination is delightfully different and assures they vanish fast around the house or at a party. -Peggy Mangus, Worland, Wyoming
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 5 dozen.
Number Of Ingredients 16
Steps:
- In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. , In a large bowl, beat eggs and salt until foamy. Gradually add sugar until well blended. Stir in chocolate mixture. Combine flour and baking powder; gradually add to batter. Stir in pecans. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. , For frosting, in a large heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in the confectioners' sugar, cream and vanilla until smooth. Frost bars., For glaze, in a microwave, melt the chocolate and butter; stir until smooth. Cool slightly. Drizzle over bars.
Nutrition Facts : Calories 130 calories, Fat 7g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 89mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
EASIEST PEANUT BUTTER FUDGE
This is the best recipe for creamy and delicious peanut butter fudge I have ever used. It is great for sharing at work.
Provided by ANGIEH
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 1h20m
Yield 15
Number Of Ingredients 6
Steps:
- Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares.
Nutrition Facts : Calories 357.4 calories, Carbohydrate 60.1 g, Cholesterol 16.9 mg, Fat 12.8 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 5.4 g, Sodium 114.8 mg, Sugar 58 g
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- Line an 8×8 inch baking pan with aluminum foil. Press the foil into the four corners of the pan and wrap it around the top edges of the pan then set it aside.
- Pour white chocolate chips into a medium size mixing bowl then set it aside. Prepare the condensed milk by pouring it into a microwave safe bowl and heating it in the microwave for 90 seconds.
- Next, pour the warmed condensed milk over the bowl of white chocolate chips. Allow the milk and chips to rest for a minute or two before stirring the two ingredients together until all of the chips have melted and the fudge is smooth.
- Melt the butter in a small microwave safe dish then add it and the rum extract to the mixture and stir until all four ingredients are well combine. Pour the butter rum fudge mixture into the prepared 8×8 pan then use a spatula to smooth the top of the fudge. Lightly dust the top of the butter rum fudge with ground cinnamon then place the pan in the refrigerator until set. (Approximately one hour.)
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