Buttered Rum Fudge (Print Version)
Creamy white chocolate Buttered Rum Fudge with toasted pecans, warm spice, and a smooth sliceable finish.
# Ingredients:
For the fudge base
01 -
2 cups (400 g) granulated sugar
02 -
3/4 cup (180 ml) heavy cream
03 -
3/4 cup (170 g) unsalted butter, cut into pieces
04 -
1/4 teaspoon fine salt
For flavor and finish
05 -
11 oz (310 g) white chocolate chips
06 -
1/2 cup (85 g) butterscotch chips
07 -
1 jar (7 oz or 198 g) marshmallow creme
08 -
2 tablespoons dark rum or 1 1/2 teaspoons rum extract
09 -
1 teaspoon vanilla extract
10 -
1/2 teaspoon ground cinnamon
11 -
1/8 teaspoon ground nutmeg
12 -
3/4 cup (85 g) toasted pecans, chopped, divided
# Instructions:
01 -
Line an 8x8-inch pan with parchment paper, leaving overhang on two sides. Lightly butter the parchment.
02 -
Add the white chocolate chips, butterscotch chips, marshmallow creme, rum or rum extract, vanilla, cinnamon, and nutmeg to a large heatproof bowl. Set it close to the stove.
03 -
In a heavy saucepan, combine sugar, heavy cream, butter, and salt. Cook over medium heat, stirring until the butter melts and the mixture reaches a full boil.
04 -
Continue boiling, stirring often, until the mixture reaches 235-240°F on a candy thermometer, about 4-6 minutes once boiling.
05 -
Immediately pour the hot mixture over the chocolate mixture. Beat with a hand mixer on low or stir firmly with a sturdy spoon until smooth, glossy, and thick.
06 -
Fold in 1/2 cup of the pecans. Spread into the prepared pan, sprinkle with the remaining pecans, and press lightly. Refrigerate until firm, about 2 hours.
07 -
Lift the chilled fudge from the pan. Cut into 36 small squares with a warm, dry knife.
# Notes:
01 -
Use rum extract for an alcohol-free batch.
02 -
Chill time is about 2 hours and is not included in cook time.
03 -
Best texture comes from cutting the fudge after it is fully cold.