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Photo: Hector Sanchez; Styling: Caroline M. Cunningham  

Boozy Caramel Fudge

Boozy Caramel Fudge has a hefty splash of dark rum in each sweet bite. Gift to the caramel connoisseur on your list.

Southern Living DECEMBER 2013

  • Yield: Makes 1 (9-inch) pan
  • Hands-on: 30 Minutes
  • Total: 2 Hours, 20 Minutes


  • 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


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; bakeitpretty.com)


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Boozy Caramel Fudge Recipe