Buttered Rum Fudge Food

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.

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.

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.

BUTTERED RUM FUDGE

Steps:

• Line 8-inch square pan with foil. Spray foil with nonstick cooking spray.
• Melt butterscotch chips in medium saucepan over low heat, stirring constantly. Stir in all remaining ingredients until well mixed.
• Spread fudge in foil-lined pan. Refrigerate 1 hour or until firm.
• Use foil to lift candy from pan. Remove foil; cut into 1-inch squares.