Buttered Rum Fudge
Buttered Rum Fudge is a delightful treat that combines the rich flavors of caramelized butter with the warmth of rum. This creamy, indulgent fudge is perfect for festive occasions and makes an excellent gift for friends and family.
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.
Notes
For a variation, you can add chopped nuts or chocolate chips to the fudge mixture before pouring it into the pan.
Store the fudge in an airtight container at room temperature for up to two weeks.
Ensure that you measure the ingredients accurately for the best results, especially the sugar and butter.