★★★★★

Butter Rum Fudge

This easy Butter Rum Fudge recipe is packed with flavor! Your family and friends will think you spent hours in the kitchen making this special treat, but you’ll know it took just minutes of effort to make fudge this good.

Homemade candy can be so easy and rewarding. For example, try your hand at some copycat Reese’s cups or easy chocolate fudge.

Pieces of butter rum fudge on clear glass plate.

Holiday Fudge Recipe

Growing up, I loved those Brach’s Royals (filled caramels), and my favorite flavor was the Butter Rum. Does anyone remember these?

That rich buttery flavor was the inspiration for today’s fudge recipe. It turned out even better than I imagined. The flavor is nostalgic for me but to my kids it’s just plain delicious.

If you’re looking for a new fudge recipe to add to your holiday baking list, give this one a try. It’s going on my regular rotation along with Eggnog Fudge and Candy Cane Fudge.

Stack of three pieces of butter rum fudge on parchment paper.

Ingredient Notes

  • Rum extract – This handy little extract is an amazing addition to the basic white chocolate fudge. Grab a bottle for this recipe and then you’ll be prepared to make Eggnog Truffles too!
  • Butterscotch morsels – You’ll find these in the baking aisle next to the chocolate chips.
  • White chocolate morsels – The white chocolate chips work best for quick melting in this recipe. If you can’t find any, you can use bars of white chocolate cut into tiny pieces as a substitute.
  • Marshmallow cream – Also called marshmallow fluff, this ingredient is my secret to making soft and smooth fudge without a candy thermometer.
  • Heavy cream – Remember to use real heavy cream for making homemade fudge, not milk!

Warning: once you learn how to make fudge without a candy thermometer you’re going to want to make it all the time.

Piece of butter rum fudge being held for close up.

Step by Step Instructions

STEP 1. Prepare the morsels and marshmallow

Add white chocolate and butterscotch morsels to a bowl along with the marshmallow fluff and rum extract, then set it aside.

STEP 2. Boil the cream and sugar

Bring butter, sugar and heavy cream to a boil in a saucepan, then let it boil for 5 minutes and keep stirring.

STEP 3. Combine

Immediately pour the hot butter mixture into the bowl with the marshmallow cream and morsels. Use electric beaters or a stand mixer to beat everything together until smooth.

STEP 4. Chill

Pour the fudge into a baking dish lined with parchment paper and let it chill in the refrigerator for at least two hours to set.

Once set, cut the fudge into bite sized pieces and enjoy.

Pro Tip: For freshest tasting fudge, cut only what you will be eating right away then store the rest as a block until you’re ready for more!

Recipe FAQs

Does butter rum fudge need to be kept refrigerated?

Once it’s set, you can keep the fudge at room temperature in an airtight container.

How long does fudge keep?

Fudge will stay good for about two weeks. Cut off only what you will be eating right away for the best and freshest taste!

Do you need a candy thermometer to make fudge?

Nope! Just make sure to let the fudge mixture come to a full rolling boil and keep it boiling for 5 minutes.

White bowl with pieces of butter rum fudge candy.

More Holiday Recipes

Yield: 64 pieces

Butter Rum Fudge

Prep Time 15 minutes
Cook Time 10 minutes
Set Time 2 hours
Total Time 2 hours 25 minutes

This easy Butter Rum Fudge recipe is packed with flavor! Your family and friends will think you slaved in the kitchen making this special treat!

Ingredients

  • 2 cups granulated sugar
  • ¾ cup heavy cream
  • ¾ cup unsalted butter
  • pinch of salt
  • 1 bag (11oz) white chocolate morsels
  • ¼ cup butterscotch morsels
  • 1 ½ tsp rum extract
  • 1 jar (7oz) marshmallow cream

Instructions

  1. Prepare an 8-inch square baking dish by lining it with parchment paper. Set aside.
  2. Add white chocolate morsels, butterscotch morsels, rum extract, and marshmallow cream to a large mixing bowl. Set aside.
  3. In a large, heavy saucepan, add butter, cream, sugar and salt. Bring to a boil over medium high heat, stirring frequently. Once boiling, continue to boil for a full 5 minutes, stirring constantly. Remove from heat and pour over white chocolate mixture. Using an electric mixer, blend for about one minute, until morsels are melted and mixture is smooth.
  4. Pour mixture into prepared baking dish and refrigerate for two hours (or overnight), covered with a piece of plastic wrap.
  5. Once set, cut into bite sized pieces and store in an airtight container at room temperature for two weeks. For freshest fudge, only cut as needed, keeping the large chunk of fudge in a ziploc bag until ready to eat.

Nutrition Information:

Yield:

64

Serving Size:

1

Amount Per Serving: Calories: 59Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 7mgCarbohydrates: 7gFiber: 0gSugar: 7gProtein: 0g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on December 4, 2017

Comments & Reviews

  1. This is delicious. I actually messed up and forgot to check my sugar supply (duh), and had to use half brown half white and it was amazing.

  2. First time making fudge. I tried your recipe and it turned out great. Can’t wait to try some of the others. Thanks so much.

  3. I have never made fudge in life. I always thought it was too hard to make. This year I thought I would try.! I Made this recipe and changed the 7 oz Creme to 3 1/2 cups of mini marshmallows. Omg this is the best flavour and so easy! The recipe was right on, congrats! I will be making fudge all the time now. 

  4. My boyfriend is very opposed to having any kind of marshmallow in fudge. This recipe sounds so good though. Could it work without the marshmallow?

  5. I remember those candy’s too! They were in an assortment that we got and I dug out the butter rum flavor or myself! All of them! Now I’m a big girl and the rum caught my attention and even though there isn’t alcohol in them I definitely know that I’m going to love these. They’re a great holiday gift idea too!

    1. Rum flavoring is more concentrated than dark rum, so while you can use it, it won’t have the same flavor.

  6. I am officially sitting here drooling at the thought of a piece of this beautiful fudge along with the hot cup of chai I’m sipping on. I’m definitely going to have to make some of this as those butter rum flavored Brach’s Royals were my favorites too. Thank you in advance for the added pounds I am about to (happily) receive. Lol

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