Boozy Caramel Fudge

Southern Living
Boozy Caramel FudgeRecipe
Photo: Hector Sanchez; Styling: Caroline M. Cunningham


Boozy Caramel Fudge has a hefty splash of dark rum in each sweet bite. Gift to the caramel connoisseur on your list.
Makes 1 (9-inch) pan


+ Add To Shopping List
Parchment paper
3/4 cup sugar
1/4 cup water
1 tablespoon fresh lemon juice
1/3 cup heavy cream
2 tablespoons butter
2 (14-oz.) cans sweetened condensed milk
2 (12-oz.) packages semisweet chocolate morsels
1/4 cup dark rum
2 1/2 tablespoons butter
1/4 teaspoon table salt
Wax paper


Hands-on: 30 Minutes
Total: 2 Hours, 20 Minutes

Line a 9-inch square pan with parchment paper; grease paper. Bring sugar, water, and lemon juice to a boil in a small saucepan over medium-high heat. Boil 8 to 10 minutes or until sugar begins to brown. (Do not stir.) Stir in cream and 2 Tbsp. butter; remove from heat. Let stand, stirring constantly, until no longer bubbling. Microwave sweetened condensed milk and semisweet chocolate morsels in a large microwave-safe bowl at HIGH 3 minutes, stirring at 1-minute intervals. Stir in rum, 2 1/2 Tbsp. butter, and salt. Immediately pour into prepared pan. Immediately pour caramel over chocolate mixture; gently swirl with a knife. Chill 2 to 4 hours. Cut into pieces; wrap in wax paper. Store in refrigerator up to 1 week. Let stand at room temperature 15 minutes before serving.

PACKAGE IN: Mini Gingham Cupcake Liners ($2.75 for 50;

Created date

October 2013