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.
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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.
- 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.
Step by Step Instructions
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.
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.
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.
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.
Aimee’s 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!
Once it’s set, you can keep the fudge at room temperature in an airtight container.
Fudge will stay good for about two weeks. Cut off only what you will be eating right away for the best and freshest taste!
Nope! Just make sure to let the fudge mixture come to a full rolling boil and keep it boiling for 5 minutes.
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Butter Rum Fudge
- 2 cups granulated sugar
- ¾ cup heavy cream
- ¾ cup unsalted butter
- pinch of kosher salt
- 1 bag white chocolate morsels 11 ounce
- ¼ cup butterscotch morsels
- 1 ½ teaspoon rum extract
- 1 jar marshmallow cream 7 ounce
- Prepare an 8-inch square baking dish by lining it with parchment paper. Set aside.
- Add white chocolate morsels, butterscotch morsels, rum extract, and marshmallow cream to a large mixing bowl. Set aside.
- 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.
- Pour mixture into prepared baking dish and refrigerate for two hours (or overnight), covered with a piece of plastic wrap.
- 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.
- 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.