Buttered Rum Fudge is a sinfully good treat you won’t be able to stop eating! Full of seasonal flavors, this easy dessert is perfect for the holidays!
Fudge is always a holiday favorite with my family. Whether it’s dark chocolate, semi-sweet, or white chocolate, the flavor possibilities are endless and oh so good! Another one of my favorite flavors this time of year is buttered rum. It’s so comforting and delicious…not to mention a little boozy. So I decided to bring these two recipes together into one decadent dessert you’ll love!
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This fudge is crazy easy to make. Actually, if you can believe, this is the first homemade fudge I’ve ever made, and it was awesome! The spiced rum, butter, white chocolate, and cinnamon sprinkle invoke classic winter flavors for a holiday treat everyone will want to recipe for. My niece actually asked if this was eggnog fudge when she tried it since the flavors are so similar. And then she went back for another piece. Make little extra room on your Christmas cookie plate for this fudge. You’ll be glad you did!
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- 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.
- Pour the sweetened condensed milk into a microwave-safe bowl and heat in the microwave for 1 minute 30 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. (There should be no chocolate chip chunks hanging out.)
- Pour in the rum and butter and add the salt. Carefully mix until completely combined. This will take a couple of minutes, don't rush it.
- 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.
This post first appeared on Yellow Bliss Road where I am a contributor.