Buttered Rum Fudge

• Baking & Spices

  • 1 Cinnamon
  • 1/4 tsp Salt
  • 3 1/2 cups White chocolate chips

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 14-ounce can Condensed milk, sweetened

• Beer, Wine & Liquor

  • 1 tsp Rum extract

Found on yellowblissroad.com

Ingredients

• 3½ cups (22-24 ounces) white chocolate chips
• One 14-ounce can sweetened condensed milk
• 1 teaspoon rum extract (plus more to taste)
• 2 tablespoons unsalted butter, melted
• ¼ teaspoon salt
• Cinnamon, for garnish

Directions

• Line an 8-inch x 8-inch baking dish with foil, pressing it into all of the corners and allowing it to hang over the edges a bit. Set aside.
• Place the white chocolate chips in a mixing bowl.
• Pour the sweetened condensed milk into a microwave safe bowl and heat in the microwave for 1 minute 30 seconds.
• Carefully remove the bowl and immediately pour the milk over the chocolate chips.
• Allow the chocolate chip to melt for 1 minute before stirring. Stir until combined and smooth. (There should be no chocolate chip chunks hanging out.)
• Pour in the rum extract and butter and add the salt. Carefully mix until completely combined. This will take a couple of minutes, dont rush it. Taste the fudge and adjust the rum extract (adding more as needed) until the flavor is to your liking.
• Pour the fudge mixture into the prepared dish. Use a rubber or offset spatula to smooth the fudge into an even layer. Tap the dish on the table a couple times to remove any bubbles.
• Sprinkle a light dusting of cinnamon all over the top of the fudge.
• Refrigerate for 2-4 hours, or until the fudge has set. Remove the fudge from the fridge and cut into 36 pieces.