Rum Fudge

Rum Fudge

Here is a delicious alternative to chocolate fudge!


1 Cup Butter

2 Cups Brown Sugar

5 Ounces Evaporated Milk

1 Teaspoon Rum

1 Teaspoon Vanilla Extract

2 Cups Powdered Sugar

Line an 8 inch square pan with parchment paper.  In a large pot combine the butter, brown sugar and evaporated milk.  Turn the heat to medium and bring to a full boil.  Make sure to stir constantly.  Cook for 10 minutes.  Continue to stir constantly.  Remove from the heat.  Stir in the vanilla and rum.  Add the powdered sugar and with a hand mixer beat on medium for 3 minutes.  Pour into the pan and place in the fridge for 3 hours or more.  When you are ready to serve remove from the fridge and lift the fudge out of the pan by using the parchment paper sides.  Cut into 1 inch squares.  Store in an airtight container.  Makes 60 pieces.



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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