Buttered Rum Fudge Bars

Buttered rum fudge is one of those holiday treats I return to every year for its smooth, melt-in-your-mouth texture and the warming note of rum flavor that keeps things just a little unexpected. Every bite is sweet comfort and it always vanishes faster than I can make a second batch.

My family loves to nibble this fudge while we decorate our tree and sometimes we end up making extra batches for friends who catch a taste and beg for more.

Ingredients

• Granulated sugar: gives the fudge structure and a sweet base. Look for fine, pure white sugar
• Unsalted butter: brings a rich buttery taste and ensures you control the salt
• Heavy cream: makes the texture ultra creamy and smooth. Choose a quality cream for best results
• Marshmallow creme or fluff: ensures the fudge stays soft and dreamy. Use a fresh jar for best texture
• White chocolate chips: impart sweetness and a subtle chocolate undertone. Choose good-quality chips for easy melting
• Rum extract or dark rum: provides classic buttered rum flavor. Real rum turns this into a grownup treat
• Ground nutmeg: offers a warm spice note. Use freshly grated for more aroma if possible
• Pinch of salt: balances the sweetness and highlights all the flavors

Step-by-Step Instructions

Prepare the Pan:

Line an eight-inch or nine-inch square pan with parchment paper or foil. Lightly grease the lining so the fudge will pop out with no sticking or fuss

Cook the Sugar Mixture:

Place sugar butter and heavy cream into a medium saucepan. Turn heat to medium and stir constantly. Watch for a full rolling boil where the bubbles do not subside. This usually takes a few minutes and constant stirring keeps it from burning

Boil:

Once the mixture is boiling set a timer for four minutes and keep stirring. Do not walk away. The mixture will become glossy and thickening slightly which is exactly what you want

Add Marshmallow and Chocolate:

Take the pan off the heat. Immediately add in the whole jar of marshmallow creme along with the white chocolate chips. Stir until every bit is melted and the mixture looks silky and smooth

Flavor It:

Pour in your rum extract or real rum depending on whom you are serving along with a pinch of salt and nutmeg if using. Stir well to blend the flavors evenly

Pour into Pan:

Quickly scrape the fudge mixture into your prepared pan. Use a spatula to smooth the top before it starts to set

Chill:

Let the pan sit at room temperature for thirty minutes then place it in the fridge for at least two hours. The fudge needs to set up fully so it cuts neatly

Cut and Serve:

Once totally firm run a knife around the edges and lift out the fudge using the parchment or foil. Cut into small squares with a sharp knife. Store in an airtight container on the counter for up to a week or in the fridge for longer

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Rum extract is my favorite ingredient here because it makes the recipe so versatile plus it packs a punch of flavor without the need for actual alcohol. I will always remember the year I made these for my neighbor’s cookie exchange and they were the first treats gone from the table

Storage Tips

Put cooled fudge squares in an airtight container with layers of wax paper or parchment to keep them from sticking together. You can keep them on the counter if your kitchen is cool for up to a week. For longer storage pop the fudge in the fridge where it will keep beautifully for two weeks or even longer. You can even freeze the cut fudge for up to three months just make sure it is well wrapped

Ingredient Substitutions

If you are out of marshmallow creme you can try making your own by melting marshmallows with a splash of corn syrup. For the rum flavor feel free to use a vanilla extract if you want a more classic white fudge or try amaretto extract for an almond note. Swap in vegan butter and coconut milk to experiment with a dairy free batch

Serving Suggestions

Serve buttered rum fudge on a holiday dessert tray with spiced nuts and chocolate cookies. This fudge also makes a perfect host gift packed in a little gift box or jar. Sometimes I like to dust each piece with extra nutmeg or even a sprinkle of cinnamon for a festive touch

Cultural and Historical Context

Fudge has its roots in American confectionery going back to the late 1800s when college students tinkered with traditional candy making. The buttered rum flavor is inspired by the famous winter drink that was popular in colonial times especially around holiday gatherings. Mixing these flavors into fudge makes for an old fashioned treat that never goes out of style

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Buttered rum fudge tastes like the holidays and is a joy to share or gift. It takes just a little time but will make your celebrations much sweeter.

Frequently Asked Questions

→ Can I use real rum instead of extract?

Yes, you can substitute 1–2 tablespoons of dark rum for the extract. The flavor will be more pronounced.

→ How should I store these fudge bars?

Store in an airtight container at room temperature for up to a week or refrigerate for longer freshness.

→ Is the nutmeg essential for flavor?

Nutmeg is optional but adds a warming spice note that complements the buttery and rum flavors.

→ Can I freeze the fudge for later?

Yes, the fudge can be frozen for up to a month. Wrap well and thaw in the fridge before serving.

→ What texture should I expect?

The bars set up creamy and smooth, with a melt-in-your-mouth consistency from the marshmallow and chocolate blend.