Side Pannel
Buttered Rum Fudge with Cranberries
Buttered Rum Fudge with Cranberries
- Recipe Submitted by maryjosh on 10/26/2017
Ingredients List
- 4 tablespoons butter, unsalted
- 3 cups butterscotch chips
- 3 cups white chocolate chips
- 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla extra
- 4 tablespoons dark rum
- ½ cup dried cranberries + extra to garnish
- chopped pecans, to garnish
Directions
Line an 8x8 baking dish with aluminum foil and spray with non-stick cooking spray. Set aside.
Place butter, butterscotch chips, and white chocolate chips in a medium-sized pot. I used a smaller dutch oven, or you could even use a double boiler. Allow the butter and the chips to start to melt over low heat. Do not use medium or high heat.
Stir in the sweetened condensed milk and continue stirring until all of the chips have melted. Should be a thick consistency.
Stir in the vanilla extract, dark rum, and dried cranberries.
Pour the fudge into the baking dish and allow the fudge to come to room temperature.
Add extra dried cranberries and pecans to the top.
Refrigerate for 3 hours or until the fudge has hardened.
Place butter, butterscotch chips, and white chocolate chips in a medium-sized pot. I used a smaller dutch oven, or you could even use a double boiler. Allow the butter and the chips to start to melt over low heat. Do not use medium or high heat.
Stir in the sweetened condensed milk and continue stirring until all of the chips have melted. Should be a thick consistency.
Stir in the vanilla extract, dark rum, and dried cranberries.
Pour the fudge into the baking dish and allow the fudge to come to room temperature.
Add extra dried cranberries and pecans to the top.
Refrigerate for 3 hours or until the fudge has hardened.
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