Buttered Rum Fudgе is a really tasty treat that cоmbines the rich, creamy taste of classic fudge with warm butter and a hint of rum . It’s sweet, smooth and has just enough rum flаvor to make it feel special . You can enjoy it by itself or share it at parties , and it always gets noticed .
Fudge has been around since the late 1800s in the United States , and people loved it fast because it was easy to make and tasted great . Over time , folks tried all sorts of flavors from simple chocolate to crazy combos. Buttered Rum Fudgе is one of those cool twists that mixes old-school sweetness with a modern kick .
In this guide , we’ll look at where Buttered Rum Fudgе came from , what makes it unique , and how you can whip up a batch at home . You’ll also get tips on storing it , nutrition facts , and ideas for serving it with drinks or toppings . Whether you’ve never made fudge before or you’re a pro , this article should help you make something awesome .
History of Fudge
The story of fudge stars in the late 19th century in America , where candy makers and home cooks started mixing sugar , butter and milk to make a soft, sweet treat . Back then , people called it a fun little dessert, and it spread quickly because it was so simple . As fudge caught on , more flavors and textures popped up , from nutty versions to fruity ones .
By the early 1900s , fudge making was a popular hobby in many families . Moms and dads taught their kids how to stir the pot just right so it wouldn’t burn . Recipe books traveled between friends , and soon everyone had their own favorite style .
Fast forward to the late 20th century , and someone thought, “Why not add rum and extra butter?” That’s how Buttered Rum Fudgе was born . It brought a warm, rich taste that felt fancy but was still easy to eat . Today , it’s a go-to for people who like something a bit different at hоliday parties or special get-togethers .
What is Buttered Rum Fudge?
Buttered Rum Fudgе is a soft candy with a smooth, creamy feel . You taste brown sugar , sweetened condensed milk and butter first , then a gentle rum note warms your mouth . All together , it feels both cozy and a bit fancy .
Unlike plain chocolate fudge or peanut butter style , this one has a layered flavor . The sugar sweetness hits first , then the buttery richness , and finally the rum flаvor that lingers . It’s that last part that really sets it apart .
If you compare it to other fudges , you’ll see it’s more grown-up tasting . Chocolate fudge is simple and sweet , peanut butter fudge has that nutty punch , but Buttered Rum Fudgе feels like a treat made just for special times .
Ingredients for Buttered Rum Fudge
Here’s what you need:
- Butter: The creamy base that makes it rich .
- Brown Sugar: Gives depth and a little molasses kick .
- Sweetened Condensed Milk: Makes it smooth and helps it set .
- Rum: The star flаvor . Dark or spiced gives more depth , or use rum extract if you want no alcohol .
- Vanilla Extract: Rounds out the sweet flаvors .
- Chocolate Chips (optional): Add extra chocolate richness if you like .
Detailed Recipe for Buttered Rum Fudge
Prep
Line an 8-inch pan with parchment paper , leaving some hangover on the sides . Let all your ingredients sit at room temperature for a bit , so the butter melts better .
Mixing
In a medium pot , melt together butter , brown sugar and sweetened condensed milk over medium heat , stirring constantly . When the butter is gone and sugar mostly dissolved , bring to a gentle boil . Lower heat and let it simmer about 5 minutes while you keep stirring . Then remove from heat , stir in rum and vanilla . If you want chocolate chips , fold them in now until they melt .
Cook to Right Consistency
You want a glossy, thick mixture . If you like firmer fudge , cook a bit longer but don’t burn it . If you have a candy thermometer , aim for 234°F to 240°F .
Set the Fudge
Pour into the pan and spread with a spatula . Let it cool at room temperature about one hour , then chill in the fridge at least two hours or until it’s firm .
Cutting and Serving
Lift the fudge out by the paper edges , put it on a board and slice into small squares with a sharp knife . Serve on a pretty plate , maybe with a sprinkle of sea salt or a drizzle of melted chocolate .
Cooking Tips
- Use good-quality ingredients for best taste .
- Keep stirring when it starts to boil so it won’t burn .
- For dairy-free or vegan , try plant-based butter and condensed coconut milk .
Storage Tips
Store fudge in an airtight container at room temperature up to one week . To keep longer , wrap pieces in plastic wrap and put in a freezer bag . It’ll last up to three months frozen . Thaw in the fridge overnight before eating .
Nutritional Info
Estimated facts per piece (16 pieces total):
- Calories: 130
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 20mg
- Total Carbs: 16g
- Fiber: 0g
- Sugars: 15g
- Protein: 1g
It’s tasty but rich , so enjoy in small amounts or share with friends .
Pairing Suggestions
Try these:
- Coffee: The bitterness cuts the sweetness .
- Tea: Chai or Earl Grey makes a nice combo .
- Cocktails: A rum-based drink or spiced rum warms it up .
FAQs
Can I skip the rum?
Yes! Use rum extract or try vanilla or almond extract instead .
How long does it last?
About a week at room temp , three months in the freezer .
Is it good for gifts?
Totally . Cut into squares , pack in a box with ribbon , and add a note .
Can I make it ahead?
Sure , make it days before and store right up until you need it .
Any substitutes for condensed milk?
You can mix coconut milk with sugar or buy a dairy-free condensed milk .
Conclusion
Making Buttered Rum Fudgе is a fun way to try something new and impress people . Follow these steps , tweak it how you like , and let us know in the comments how yours turned out !
Buttered Rum Fudge
Equipment
- 1 medium saucepan
- 1 sturdy wooden spoon or spatula
- 1 candy thermometer
- 1 8-inch square baking pan
- 1 parchment paper (optional)
- 1 knife for cutting
Ingredients
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- 1 can sweetened condensed milk 14 ounces
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons dark rum 30 ml
- ½ teaspoon salt
Instructions
- Prepare the baking pan by lining it with parchment paper or greasing it lightly.
- In a medium saucepan, melt the unsalted butter over medium heat. Stir constantly until it begins to foam and turn golden brown, about 5-7 minutes.
- Add the packed light brown sugar and sweetened condensed milk to the browned butter. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to medium-low. Cook, stirring continuously until the candy thermometer reads 234°F (112°C), about 10-15 minutes.
- Remove the saucepan from the heat and quickly mix in the powdered sugar, vanilla extract, dark rum, and salt. Stir vigorously until smooth and combined.
- Pour the fudge mixture into the prepared baking pan, spreading it evenly with a spatula. Allow it to cool at room temperature for at least 2 hours until set.
- Once cooled, cut the fudge into 16 squares using a sharp knife.
