If you’re looking for a creamy, dreamy dessert that’s ridiculously easy to make, this Buttered Rum Fudge is calling your name! Perfect for holidays, parties, or late-night cravings, this recipe is loaded with buttery goodness, a hint of warm rum flavor, and a touch of cinnamon to make it extra special. Bonus: no candy thermometer needed.

Why This Fudge Is Your New Go-To Treat

This Buttered Rum Fudge isn’t just delicious—it’s downright addictive. The smooth, velvety texture melts in your mouth, and the warm notes of rum extract and cinnamon give it that cozy, festive vibe. Whether you’re gifting it or sneaking a piece from the fridge (no judgment!), it’s a guaranteed crowd-pleaser.

Plus, it only takes a few ingredients and minimal effort to whip up, so even if you’re a beginner, you’ve got this!

What You’ll Need for Buttered Rum Fudge

Here’s the lineup of simple ingredients that make magic happen:

White Chocolate Chips: The star of the show. Use a good brand for the creamiest fudge.
Sweetened Condensed Milk: Sweet, thick, and perfect for making fudge silky smooth.
Rum Extract: Brings that cozy, spiced flavor. Feel free to add more if you’re feeling fancy.
Unsalted Butter: Adds richness and makes the texture oh-so-satisfying.
Salt: Balances out the sweetness.
Ground Cinnamon: A sprinkle on top makes it look cute and taste even better.

How to Make This Easy Buttered Rum Fudge

Step 1: Prep Your Pan
Line an 8×8-inch pan with foil, letting the edges hang over the sides. This makes it super easy to lift out the fudge later.

Step 2: Melt and Mix
Toss your white chocolate chips into a big bowl. Heat the sweetened condensed milk in the microwave for 90 seconds until it’s nice and warm, then pour it over the chocolate. Let it sit for a minute so the chocolate starts melting, then stir it all together until smooth.

Step 3: Add That Flavor
Stir in the rum extract, melted butter, and a pinch of salt. Give it a taste and adjust the rum extract if you want a little extra kick.

Step 4: Set It Up
Pour the fudge into your prepared pan and smooth out the top with a spatula. Sprinkle a little cinnamon on top because why not? Refrigerate for 2-4 hours until it’s firm enough to slice.

Step 5: Slice and Enjoy
Lift the fudge out using the foil, slice it into bite-sized pieces, and dig in! Pro tip: Use a sharp knife and wipe it clean between cuts for picture-perfect squares.

Tips for Making the Best Buttered Rum Fudge

Use Quality Chocolate: Since this is the main ingredient, good chocolate makes a big difference.
Taste Before Chilling: Adjust the rum extract and cinnamon to your liking before the fudge sets.
Customize It: Add chopped nuts, dried fruit, or a sprinkle of sea salt on top to make it your own.

Why This Recipe Works Like a Charm

The combo of white chocolate and sweetened condensed milk creates a foolproof fudge base that’s rich, creamy, and perfectly sweet. The butter and rum extract take it to the next level, making it taste fancy without the effort.

FAQs About Buttered Rum Fudge

1. Can I use real rum instead of rum extract?
Absolutely! If you want a boozy twist, swap the rum extract for 1–2 teaspoons of real rum. Just keep in mind that it might make the fudge a bit softer, so don’t overdo it.

2. What’s the best way to store this fudge?
Store your Buttered Rum Fudge in an airtight container in the fridge for up to 2 weeks. If you’re planning to keep it longer, pop it in the freezer—it’ll last up to 3 months!

3. Can I use dark or milk chocolate instead of white chocolate?
You can, but it’ll change the flavor completely. White chocolate gives that creamy base that pairs perfectly with the rum and cinnamon. If you’re feeling adventurous, go for it and let us know how it turns out!

4. My fudge didn’t set properly. What went wrong?
If your fudge is too soft, it could be due to not using enough white chocolate or adding too much liquid. Make sure you follow the measurements closely and chill it long enough in the fridge.

5. Can I make this fudge dairy-free?
Yes! Use dairy-free white chocolate chips and sweetened condensed coconut milk. You’ll get a slightly different flavor, but it’ll still be delicious.

6. Is there a substitute for cinnamon on top?
Sure thing! Try nutmeg, a dusting of cocoa powder, or even a pinch of edible glitter for a festive look.

7. Can I double the recipe?
Definitely! Just use a larger pan (like a 9×13-inch) and make sure the fudge is spread evenly.

So, what are you waiting for? Grab your ingredients and whip up a batch of this easy Buttered Rum Fudge. Warning: it’s so good you might want to make a double batch—you know, just in case.

Buttered Rum Fudge

Buttered Rum Fudge is a creamy and flavorful dessert made with white chocolate chips, sweetened condensed milk, rum extract, melted butter, and a hint of salt. It’s garnished with a light dusting of cinnamon for an extra touch. The fudge is prepared by melting the ingredients together, pouring the mixture into a lined dish, and refrigerating until set. Once firm, it’s cut into bite-sized pieces for a deliciously indulgent treat.

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Ingredients

3 1/2 cups white chocolate chips 22-24 ounces
1 14-ounce can sweetened condensed milk
1 teaspoon rum extract adjust to taste
2 tablespoons unsalted butter melted
1/4 teaspoon salt
Ground cinnamon for garnish

Instructions

Line an 8×8-inch baking dish with foil, pressing it into the corners and leaving a bit of overhang for easy removal later. Set aside.
Place the white chocolate chips in a large mixing bowl and set aside.
In a microwave-safe bowl, heat the sweetened condensed milk for 90 seconds in the microwave.
Carefully pour the heated milk over the chocolate chips and let it sit for 1 minute, allowing the chocolate to begin melting. Stir until smooth and fully combined.
Mix in the rum extract, melted butter, and a pinch of salt, stirring until everything is well incorporated. Taste and add more rum extract if desired.
Pour the fudge mixture into the prepared baking dish. Smooth the top with a rubber or offset spatula to create an even layer. Tap the dish a couple of times on the table to eliminate any air bubbles.
Lightly dust the top of the fudge with ground cinnamon.
Refrigerate for 2-4 hours, or until set. Once firm, remove the fudge from the dish and cut it into 36 pieces to enjoy!

Notes

Adjusting Flavor: You can increase or decrease the rum extract to suit your taste. For a more pronounced flavor, add an extra 1/4 teaspoon at a time.
Texture Tips: Ensure the white chocolate chips melt completely to achieve a smooth and creamy consistency. Stir thoroughly for best results.
Cinnamon Garnish: For a festive twist, try substituting cinnamon with nutmeg or a cinnamon-sugar mix.
Storage: Store the fudge in an airtight container in the refrigerator for up to two weeks. Let it sit at room temperature for a few minutes before serving.
Presentation: Wrap individual pieces in wax paper or parchment for gifting!

Author

Natasha

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