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Caramel-Rum Fudge

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  • Prep 25 min
  • Total 2 hr 25 min
  • Servings 16
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Spike traditional caramel fudge with a touch of dark rum for a grownup dessert that will be a hit during the holidays.
Updated Sep 21, 2016
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Ingredients

  • 3/4 cup sugar
  • 1/4 cup water
  • 1 tablespoon fresh lemon juice
  • 1/3 cup whipping cream
  • 4 1/2 tablespoons butter
  • 2 cans (14 oz each) sweetened condensed milk (not evaporated)
  • 2 bags (12 oz each) semisweet chocolate chips (4 cups)
  • 1/4 cup dark rum
  • 1/4 teaspoon salt

Steps

  • 1
    Line 9-inch square pan with cooking parchment paper; grease paper with shortening.
  • 2
    In small saucepan, heat sugar, water and lemon juice to boiling over medium-high heat. Boil 8 to 10 minutes or until sugar begins to brown. (Do not stir.) Stir in whipping cream and 2 tablespoons of the butter; remove from heat. Let stand, stirring constantly, until caramel is no longer bubbling.
  • 3
    In large microwavable bowl, microwave condensed milk and chocolate chips uncovered on High 3 minutes, stirring at 1-minute intervals. Stir in rum, remaining 2 1/2 tablespoons butter and the salt. Immediately pour into pan. Immediately pour caramel over chocolate mixture; gently swirl with knife. Cover; refrigerate 2 to 4 hours.
  • 4
    Cut fudge into pieces; wrap in cooking parchment paper. Store covered in refrigerator up to 1 week. Let stand at room temperature 15 minutes before serving.

Nutrition

470 Calories, 21g Total Fat, 7g Protein, 66g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Total Fat
21g
0%
Saturated Fat
13g
0%
Sodium
120mg
0%
Total Carbohydrate
66g
0%
Dietary Fiber
2g
0%
Protein
7g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
4 1/2 Other Carbohydrate; 4 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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