Note: The Connecticut Media Group is not responsible for posts and comments written by non-staff members.

Rum Fudge

Rum Fudge

Every December I make fudge like there is no tomorrow.  I make a wide variety of fudge, but the most requested is my delicious Rum Fudge.  It’s easy to make, but you need to make sure that you don’t add too much rum or else the alcohol content prohibits the fudge from firming up.  Make sure to use real rum and not that imitation stuff.


1 1/2 Cups Sugar

2/3 Cup Evaporated Milk

1/2 Cup Butter

2 Cups Marshmallows

1 Cup White Chocolate Chips

1/2 Teaspoon Rum

Line an 8x8x2 inch baking pan with parchment paper making sure to extend the paper over the edges of the pan.  In a medium-size heavy saucepan, combine sugar, evaporated milk, and butter.  Cook and stir over a medium-high heat for 10 minutes.  You will want the mixture to boil.  Make sure to stir constancy.  Reduce heat to medium. Continue cooking and stirring for 6 minutes. Remove saucepan from heat. Add marshmallows, white chocolate chips, and rum.  Stir until marshmallows and white chocolate melt and everything is combined. With a hand mixer beat for 1 minute.  Pour fudge evenly in prepared pan. Cover with plastic wrap and place in fridge for 4 hours or more. When fudge is firm, use parchment paper to lift it out of pan.  Cut fudge and store in an airtight container.  Keeps in fridge for up to 1 month.  Makes about 2 pounds.

Victoria Glavin Hart