Butter Rum Fudge
Indulge in the rich, creamy decadence of Butter Rum Fudge, a show-stopping treat perfect for the holiday season or a luxurious dessert table. This easy homemade fudge combines classic ingredients like white chocolate chips, marshmallow fluff, and heavy cream for a smooth, melt-in-your-mouth texture, while a splash of rum extract delivers a warm, aromatic depth that elevates each bite. Ready in under 30 minutes with minimal effort, this no-fail recipe uses a candy thermometer to ensure precision and perfection every time. Serve these buttery squares at festive gatherings, wrap them as edible gifts, or simply satisfy your sweet tooth with their irresistible blend of buttery richness and boozy flavor. Store this luscious fudge for up to two weeks, making it a versatile and crowd-pleasing dessert option you'll return to again and again.
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Recipe Information
Ingredients
- 2 cups Granulated sugar
- 1 cup Unsalted butter
- 1 cup Heavy cream
- 7 oz Marshmallow creme (marshmallow fluff)
- 10 oz White chocolate chips
- 2 teaspoons Rum extract
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
Instructions
Line an 8x8-inch baking dish with parchment paper, allowing some overhang on the sides for easy removal. Lightly grease the parchment paper with butter or nonstick spray.
In a large, heavy-bottomed saucepan, combine the granulated sugar, unsalted butter, heavy cream, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
Once boiling, continue to stir frequently and cook the mixture for 4-5 minutes. Use a candy thermometer to monitor the temperature and ensure it reaches 234°F (soft-ball stage).
Remove the saucepan from heat and quickly stir in the marshmallow creme and white chocolate chips. Stir vigorously until fully melted and smooth.
Add the rum extract and vanilla extract to the fudge mixture, stirring until evenly incorporated.
Immediately pour the fudge mixture into the prepared baking dish, smoothing the top with a spatula.
Let the fudge cool at room temperature for about 2 hours, or until fully set. You can also place it in the refrigerator to speed up the process.
Once set, use the parchment overhang to lift the fudge out of the pan. Place it on a cutting board and slice into 16 squares or your desired size.
Store the fudge in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
5362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.1 g | 342% | |
| Saturated Fat | 164.8 g | 824% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 539 mg | 180% | |
| Sodium | 1123 mg | 49% | |
| Total Carbohydrate | 748.6 g | 272% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 695.2 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 531 mg | 41% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1198 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
