Buttered Rum Fudge Bars (Print Version)
# Ingredients:
→ Main Ingredients
01 -
400 g granulated sugar
02 -
115 g unsalted butter
03 -
180 ml heavy cream
04 -
200 g marshmallow creme
05 -
310 g white chocolate chips
06 -
2 teaspoons rum extract or 15–30 ml dark rum
07 -
0.25 teaspoon ground nutmeg (optional)
08 -
Pinch of salt
# Instructions:
01 -
Line a 20 x 20 cm or 23 x 23 cm pan with parchment paper or aluminium foil and lightly grease. Set aside.
02 -
In a medium saucepan over medium heat, add granulated sugar, unsalted butter, and heavy cream. Stir continuously until the mixture reaches a rolling boil.
03 -
Continue stirring while boiling for 4 minutes. The mixture should become smooth and slightly thickened.
04 -
Remove the saucepan from heat. Immediately add marshmallow creme and white chocolate chips. Stir until melted and the mixture is smooth.
05 -
Mix in rum extract or dark rum, salt, and ground nutmeg if desired.
06 -
Quickly pour the mixture into the prepared pan and smooth the surface with a spatula.
07 -
Allow to cool at room temperature for 30 minutes. Transfer to the refrigerator and chill for at least 2 hours until fully set.
08 -
Once firm, cut into squares. Store in an airtight container at room temperature for up to a week or refrigerate for extended freshness.
# Notes:
01 -
Use real dark rum for a more authentic depth of flavour; adjust quantity based on desired strength.
02 -
White chocolate chips should be added off the heat to prevent seizing.
03 -
Nutmeg adds aromatic warmth but can be omitted for a neutral profile.