Ingredients:
– 2 cups granulated sugar
– 2/3 cup evaporated milk
– 1/2 tsp salt
– 1 tsp rum extract
– 2 cups white chocolate chips
– 1 jar (7 oz) marshmallow cream (fluff)
– 1/2 cup chopped pecans (optional)
– 2 tbsp dark rum (optional, for extra flavor)
Directions:
Prepare your pan by lining a 9×9-inch baking dish with parchment paper or aluminum foil, leaving a bit hanging over the sides for easy lifting later. Lightly grease it to make removal a breeze. In a large saucepan, bring together the granulated sugar, butter, evaporated milk, and salt over medium heat. Keep stirring while you bring it to a boil. Continue to stir constantly for about 4-5 minutes until it reaches the soft-ball stage, and if you have a candy thermometer, that’s around 234°F to 240°F. Once you’ve removed the saucepan from the heat, stir in the rum extract, white chocolate chips, and marshmallow cream until the mix is smooth and dreamy. If you’re feeling adventurous, now’s the time to add in those pecans and a splash of dark rum for extra depth. Pour your luscious fudge mixture into the prepared pan, spreading it evenly with a spatula. Let it cool and set at room temperature until firm. If you’re in a rush, pop it in the fridge for about 2 hours. Once your fudge is ready, lift it out with the overhang, cut it into delightful squares, and enjoy each rich, flavorful bite of your Buttered Rum Fudge!
