Butter Rum Fudge Food

BUTTER RUM FUDGE

Steps:

• Prepare an 8-inch square baking dish by lining it with parchment paper. Set aside.
• Add white chocolate morsels, butterscotch morsels, rum extract, and marshmallow cream to a large mixing bowl. Set aside.
• In a large, heavy saucepan, add butter, cream, sugar and salt. Bring to a boil over medium high heat, stirring frequently. Once boiling, continue to boil for a full 5 minutes, stirring constantly. Remove from heat and pour over white chocolate mixture. Using an electric mixer, blend for about one minute, until morsels are melted and mixture is smooth.
• Pour mixture into prepared baking dish and refrigerate for two hours (or overnight), covered with a piece of plastic wrap.
• Once set, cut into bite sized pieces and store in an airtight container at room temperature for two weeks. For freshest fudge, only cut as needed, keeping the large chunk of fudge in a ziploc bag until ready to eat.

BUTTERED RUM FUDGE

Steps:

• Line an 8" by 8" pan with parchment paper and grease with nonstick cooking spray. In a large microwave safe bowl, combine white chocolate, sweetened condensed milk, and butter. Microwave on medium power for 1 minute intervals, stirring after each minute.
• When mixture is smooth and no lumps remain, stir in pecans, rum, vanilla and salt. Pour into prepared baking dish, sprinkle with more pecans and dust with cinnamon. Refrigerate for 3 hours, or until fudge is set.

BUTTERED RUM FUDGE

Steps:

• 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 and set aside.
• Pour the sweetened condensed milk into a microwave safe bowl and heat in the microwave for 90 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.
• Pour in the rum extract and butter and add a pinch of salt. Carefully mix until completely combined. 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.

BUTTER RUM FUDGE

Steps:

• Mix the sugar,milk and butter in a saucepan and cook to soft ball stage or to 236 degrees,stirring frequently.
• Remove from heat and add chocolate pieces,marshmallow cream,rum flavoring,walnuts and pecans.
• Beat until chocolate is melted and well blended and pour into buttered 9x9x2 inch pan.
• Cull and cut into squares.

BUTTER RUM CARAMELS

Steps:

• Line bottom and sides of an 8-inch square baking pan with parchment paper and oil parchment.
• Bring brown sugar, cream, butter, salt, and 1/4 cup rum to a boil in a 3- to 4-quart heavy saucepan, stirring until butter is melted, then boil over moderate heat, stirring frequently, until thermometer registers 248°F (firm-ball stage), about 15 minutes. Remove from heat and stir in vanilla and remaining teaspoon rum. Pour into baking pan and cool completely until firm, 1 to 2 hours. Invert caramel onto a cutting board, then discard parchment and turn caramel glossy side up. Cut into 1-inch squares.

FUDGE

Steps:

• Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
• Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.

RUM & RAISIN FUDGE

Steps:

• Soak the raisins in the rum the day before making the fudge.
• Line a 20 x 20cm cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a large pan. Warm over a low heat to dissolve the sugar and melt the butter, stirring occasionally.
• When the sugar has dissolved, put a sugar thermometer in the mixture, making sure the end is completely covered by the syrup - if it's not, transfer the mixture to a smaller pan that's still large enough for the syrup to bubble. Turn up the heat to medium-high and bring the syrup to the boil, stirring occasionally to stop it catching. When the thermometer reaches 116C - or 'soft ball' stage, remove the pan from the heat.
• Leave the mixture to stand, undisturbed, for 5 mins, until the temperature drops to 110C, then stir in the vanilla bean paste, the plumped-up raisins and a good pinch of salt.
• Remove the thermometer, then vigorously beat the mixture with a wooden spoon, checking the temperature every minute or so until it drops again to about 60C. By this time, the mixture will be really thick and have lost its glossy shine. Take the thermometer out and continue beating the mixture for a few more minutes. This part is crucial as it helps create small sugar crystals that give the fudge its smooth, creamy texture.
• Quickly pour the fudge mixture into the prepared tin and smooth the surface using a spatula. Leave to cool overnight at room temperature - don't put it in the fridge, as it will become sticky and won't set properly. Cut into 36 bite-sized pieces. Will keep in an airtight container at room temperature for up to two months.

BUTTER FUDGE

Steps:

• SUPPLIES & UTENSILS:.
• 8x8 pan.
• aluminum foil.
• measuring cups & spoons.
• medium to large saucepan.
• candy thermometer.
• electric mixer with paddle attachment, hand-held mixer or wooden spoon.
• scraper.
• airtight container.
• COOKING DIRECTIONS:.
• I pre-measure out all my ingredients first, so I don't have to fumble around (I'm prone to spilling things!) during the assembly & cooking phases.
• Line the pan with aluminum foil.
• Melt butter over medium to high heat, stirring occasionally so it doesn't scorch on the bottom.
• The butter, when cooked correctly, should smell toasty and have a golden brown, nutty color.
• Add sugar, milk & corn syrup to the butter.
• Stir until sugar is dissolved.
• Using the candy thermometer, cook to 235 degrees (soft ball).
• Cool to room temperature, about 45 minutes.
• Scrape the candy into the electric mixer & beat the candy until it becomes thick, creamy & isn't shiny. If you mix by hand or hand-held mixer, be prepared for it to take longer. WARNING: If you over-beat it, the texture becomes grainy.
• Add the vanilla.
• Add the nuts (if using).
• Scrape the fudge into the lined pan & smooth the top evenly.
• Let the fudge set firm, either at room temperature or in the refrigerator.
• When the fudge is set, cut it into small 1 inch squares.
• Store the fudge in airtight container at room temperature for a week or in the refrigerator for up to a month.

RUM AND RAISIN FUDGE

Steps:

• Soak raisins in dark rum. Set aside for later.
• Grease an 8 inch square pan and line with parchment paper.
• Combine remaining ingredients in a large nonstick saucepan over medium heat and stir until the sugar dissolves.
• Bring to a boil and gently simmer for 10-15 minutes.
• Stir constantly until it reaches 240 F on a sugar thermometer or the soft ball stage. (a soft ball is formed when a little bit of the mixture is dropped into a glass of cold water).
• Remove from heat.
• Beat for 10 minutes until thick and grainy. Stir in raisins and rum.
• Pour into square pan and leave to cool.
• When completely cold, cut into 24 small bits with a sharp knife.