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Boozy Caramel Fudge

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

 

Hands-on time 30 mins
Total time 2 hrs, 20 mins
Yield Makes 1 (9-inch) pan
Boozy Caramel Fudge has a hefty splash of dark rum in each sweet bite. Gift to the caramel connoisseur on your list.

Ingredients

  • 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

How to Make It

  1. 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.

  2. PACKAGE IN: Mini Gingham Cupcake Liners ($75 for 50; bakeitpretty.com)