Buttered Rum Fudge - Homemade Hooplah (2024)

This indulgent white chocolate fudge is flavored with spiced rum and sprinkled with ground cinnamon, giving it the comforting taste of hot buttered rum.

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About Buttered Rum Fudge

I love gifting food during the holidays (because, hey, that’s what we foodies do), and one of my all-time favorites togift is fudge.I may be a little biased, but I really think it’s one of the best food gifts. It’s easy to make, keeps well, and can be made in tons of flavors.

I already have a few favorite fudge recipes up my sleeve, but this buttered rum fudge has quickly become my new obsession. It offers the perfect blend of white chocolate and hot buttered rum, evoking all the best holiday memories.

What’s in buttered rum fudge?

In order to make these indulgent squares of buttered rum goodness, you’ll need the following ingredients:

• White Chocolate: Serves as the base of the fudge, providing a creamy texture and a rich sweetness that complements the other flavors.
• Sweetened Condensed Milk: A sweetening agent contributes to the fudge’s creamy consistency. It also helps the fudge set properly.
• Salted Butter: Adds a touch of saltiness and richness to balance the sweetness while also contributing to the fudge’s smooth texture.
• Spiced Rum: Infuses the fudge with a warm, spiced flavor, giving it its “buttered rum” character.
• Vanilla Extract: Adds a subtle aroma and depth of flavor, rounding out the other ingredients and enhancing the overall taste.
• Salt: Further balances the sweetness and enhances the flavors of the other ingredients.
• Ground Cinnamon: Provides a finishing touch with a hint of spice that complements the rum and adds complexity. Nutmeg or pumpkin pie spice can be used as substitutes.

What type of rum should you use?

Spiced rum is recommended for this fudge, but other types can also be a good fit. Check out some of the following options and pick the rum that best fits the flavor profile you want:

• Spiced Rum: Adds a layer of complexity with its spices and caramel undertones. For a classic choice, consider using Captain Morgan Original Spiced Rum.
• Dark Rum: Rich and full-bodied, it will give your fudge a deep, molasses-like sweetness. Mount Gay Black Barrel is an excellent option for a robust flavor.
• Aged Rum: Offers a smoother, more refined flavor due to the aging process. For a luxurious touch, Ron Diplomático Reserva Exclusiva is highly recommended.
• White Rum: Lighter in flavor, it won’t overpower the other ingredients but will still provide that rum kick. Bacardi Superior is a reliable choice for a lighter rum flavor.
• Gold Rum: A middle-ground option that’s smoother than white rum but less intense than dark rum. Appleton Estate Reserve Blend offers a balanced flavor profile suitable for this fudge.

Can you use rum extract instead of real rum?

If you’d rather use rum extract instead of to real rum, you totally can–but keep in mind that extract is more concentrated than rum, so you’ll need to use less of it to get the same flavor.

Given the above, you can use about two teaspoons of rum extract to substitute the two tablespoons of real rum in this recipe.

What type of chocolate should you use?

There are many different brands of baking chocolate–even some made by popular candy companies–but from my experience, the best chocolate for baking, fudges, or truffles is Ghirardelli. It consistently performs well while baking, has a great texture (never chalky), and has a delicious flavor. This brand is a little more expensive, but trust me, you’ll appreciate the flavor and consistency you’ll get from the premium quality.

You can find their white chocolate bar either in the bakery aisle of most grocery stores or you can buy it online.

The Chocolate Seized! What’s Going On?

When your chocolate turns into an unworkable, gritty mess, it’s likely due to one of these common culprits:

Cause #1: The Extract Dilemma

What Happens: Adding alcohol-based extracts like vanilla directly to your melted chocolate can spell disaster. The alcohol triggers a reaction between the fats and water in the chocolate, leading to a grainy texture.

How to Fix: Don’t fret; it’s not a lost cause. A combination of gentle heat and consistent stirring can bring it back. Adding more chocolate or cocoa butter can also reintroduce the needed fats to smooth things out.

Cause #2: The Water-Based Food Coloring Trap

What Happens: Introducing water-based food coloring to melted chocolate is a recipe for seizing. The water dissolves the sugar particles, causing them to clump together.

How to Fix: Unfortunately, there’s no coming back from this one. Your best bet is to start anew. Next time, opt for oil-based food coloring to avoid the issue.

Additional Factors to Consider

• High Heat: Overheating is another common cause. The cocoa butter and cocoa solids separate, leading to seizing.
• Moisture: Even a hint of moisture, like steam, can cause your chocolate to seize.

Extra Tips for Recovery

• Vegetable Oil: A teaspoon of vegetable oil can help loosen the mixture.
• Warm Milk or Cream: If your recipe allows, adding warm milk or cream can rehydrate the chocolate, restoring its smooth texture.

By understanding these causes and fixes, you’ll be well-equipped to handle any chocolate crisis that comes your way.

Cutting and Shaping Your Fudge

When cutting the finished fudge, you could cut it in squares (as pictured), or you can use fun-themed cookie cutters. If you use cookie cutters, I recommend using a larger pan than the one listed in the recipe instructions, such as a 9×9 baking dish or 10×10 baking dish. This will make the fudge thinner and easier to press the cookie cutter through.

Additional Tips for Cleaner Cuts

• Trim the Edges: For “cleaner” cuts of fudge, trim off the uneven edges before cutting the fudge squares. You’ll lose fudge this way (it can still be eaten!), but gain a prettier presentation.
• Use a Sharp Knife: A sharp knife gives you cleaner edges, making the cutting process easier.
• Chill the Fudge: Refrigerating or freezing the fudge for a couple of hours or overnight will help it hold its shape better.
• Warm the Knife: Dipping your knife in hot water before each cut can make slicing easier.
• Clean the Knife: Wiping the knife clean between cuts prevents sticking and ensures smoother cuts.

How should fudge be stored?

When it comes to fudge, it should remain good for up to 1-2 weeks at room temperature. If stored in a sealed container in the refrigerator, it can last 3-4 weeks. The texture of the fudge may change over time, but you have some control over this depending on how you store it:

In the Refrigerator

Keeping fudge chilled ensures it stays firm and won’t become messy. However, the chilled environment will slowly draw out the moisture in the fudge, which could result in a crumbly texture over time. Despite this, storing fudge in the refrigerator is still the way I personally recommend.

On the Counter

Storing fudge on the counter ensures it’s always accessible and has a soft texture. However, some fudge may soften too much (or appear to “melt”) over time. This doesn’t always happen; it all depends on the exact temperature of the room. So, when storing fudge this way, keep it in a cool, dark place. It’s also best to layer parchment paper between each piece of fudge to prevent sticking.

How Long Is Fudge Good For?

When stored in a sealed container, this buttered rum fudge should remain good for up to 1-2 weeks at room temperature and 3-4 weeks in the refrigerator.

Can You Freeze Fudge?

Yes, you totally can! Fudge can be frozen for up to 2-3 months.

To freeze fudge, be sure to store it properly. You can either:

• For best results, do not cut the fudge and instead freeze the whole block, storing it in an airtight container or freezer bag. Thaw the fudge in the refrigerator overnight before serving.
• If the fudge has already been cut, wrap each individual piece in plastic wrap or aluminum foil, then store it in an airtight container or freezer bag.

How to Tell if Fudge Has Gone Bad

You’ll know your fudge is past its prime if it either:

• Feels hard, dried out, or crumbles easily.
• If the fudge appears to be “melting” (without heat) or has a slimy texture. Note: If freshly made fudge does this, try storing it in the refrigerator.

By following these guidelines, you’ll ensure that your fudge stays as delightful as the day it was made.

Notes & tips for this buttered rum fudge

• Preparation is key! Because fudge should be mixed quickly to ensure everything is incorporated, I recommend measuring all ingredients out before you begin.

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How to make buttered rum fudge

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Heat the white chocolate, sweetened condensed milk, and butter in a microwave-safe bowl until the chocolate is smooth.

Step 2 – Add the rum, vanilla, and salt, then stir until it’s completely incorporated.

Step 3 – Pour the fudge mixture into an 8×8 baking dish lined with parchment paper or aluminum foil, then use a spatula to smooth out the top. If desired, sprinkle the top of the wet fudge with ground cinnamon.

Step 4 – Refrigerate and let set!

Step 5 – Remove fudge from the baking dish, peel away the foil, then cut into 1-inch squares (or whatever size you prefer).

Step 6 – Serve and enjoy!