Buttered Rum Fudge

Ingredients

• 2 cups granulated sugar
• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• 1/4 cup dark rum (or 2 teaspoons rum extract for a non-alcoholic version)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 cups white chocolate chips
• 1 cup marshmallow creme

Directions

Step 1: Prepare the Pan

1. Line an 8×8-inch square pan with parchment paper, leaving overhang for easy removal. Lightly grease the paper.

Step 2: Cook the Fudge Base

2. In a medium saucepan, combine sugar, butter, heavy cream, and salt. Heat over medium heat, stirring constantly until the mixture reaches a gentle boil.

Step 3: Reach the Right Temperature

3. Boil without stirring for about 4-5 minutes or until the mixture reaches 234°F (soft-ball stage) on a candy thermometer.

Step 4: Incorporate the Flavors

4. Remove from heat and immediately stir in the white chocolate chips, marshmallow creme, rum, and vanilla extract. Mix quickly until smooth and creamy.

Step 5: Pour and Set

5. Pour the mixture into the prepared pan, smoothing the top with a spatula. Let cool at room temperature for 2 hours or refrigerate until firm.

Step 6: Slice and Enjoy

6. Once fully set, lift the fudge out of the pan using the parchment paper. Cut into bite-sized squares and serve.