FUDGE SHOTS: chocolate rum with coconut

• Baking & Spices

  • 2 lbs Confectioners' sugar
  • 1 (12 ounce package Semi-sweet chocolate chips

• Nuts & Seeds

  • 1/2 cup Coconut

• Beer, Wine & Liquor

  • 1 cup Rum

Found on thedecoratedcookie.com

Ingredients

• 1 (12 ounce) package (2 cups) of semi-sweet chocolate chips
• 2 pounds (about 8 cups) confectioner’s sugar
• 1 cup rum
• 1/2 cup shredded coconut (optional)

Directions

• Line a 9 x 13 inch baking pan with parchment paper. Crease the edges so the sides are also lined and you can later use the parchment paper to lift the fudge out of the pan. If necessary, snip the corners of the paper with scissors.
• Place the chocolate chips in a microwave-safe bowl. Microwave for 90 seconds at 70 percent power. Stir and continue to melt at 30 second, then 15 second, intervals just until melted, stirring well each time.
• While the chocolate is melting, place the confectioner’s sugar in a large bowl. Whisk the rum into the sugar. The mixture will look like icing.
• When the chocolate is melted, quickly pour the chocolate into the sugar and rum mixture and stir very well. Scrape the chocolate, rum and sugar mixture into the prepared baking pan. Spread evenly.
• If desired, sprinkle coconut on top and gently press into the fudge.
• Let the fudge set at room temperature just until firm, about 30 minutes. Lift from the pan and cut into squares. Let set fully for another hour. If the fudge is still too soft, place in the refrigerator to firm.
• Makes 60 one-inch pieces.