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Caramel-Rum Fudge
Caramel-Rum Fudge
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Prep Time:
25 minutes
Total Time:
2 hours 25 minutes
Elevate classic caramel fudge with a hint of dark rum for a sophisticated twist perfect for festive occasions.
Ingredients:
  • 3/4 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1/3 cup whipping cream
  • 4 1/2 tablespoons butter
  • 2 cans (14 oz each) sweetened condensed milk (not evaporated)
  • 2 bags (12 oz each) semisweet chocolate chips (4 cups)
  • 1/4 cup dark rum
Instructions:
  • Prepare a 9-inch square pan by lining it with cooking parchment paper and greasing the paper with shortening.
  • Combine sugar, water, and lemon juice in a small saucepan over medium-high heat and bring to a boil without stirring for 8 to 10 minutes until sugar starts to brown. Remove from heat and mix in whipping cream and 2 tablespoons of butter. Stir constantly until caramel stops bubbling.
  • In a large microwave-safe bowl, heat condensed milk and chocolate chips on High for 3 minutes, stirring every minute. Mix in rum, remaining 2 1/2 tablespoons of butter, and salt. Pour into pan, add caramel on top, swirl gently with a knife. Cover and refrigerate for 2 to 4 hours.
  • Cut the decadent fudge into bite-sized pieces, enfold each one in cooking parchment paper, and keep them snug in the refrigerator for up to a week. To serve, simply allow them to come to room temperature for 15 minutes for the perfect melt-in-your-mouth experience.

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