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Get the full recipe from Delish: http://www.delish.com/cooking/recipe-ideas/recipes/a56807/buttered-rum-fudge-recipe/INGREDIENTS3 1/2 c. white chocolate chip.
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Boil the cream and sugar. Bring butter, sugar and heavy cream to a boil in a saucepan, then let it boil for 5 minutes and keep stirring. Combine. Immediately pour the hot butter mixture into the bowl with the marshmallow cream and morsels. Use electric beaters or a stand mixer to beat everything together until smooth.
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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.
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1⁄4 teaspoon nutmeg. 3⁄4 cup chopped pecans. 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.
Buttered Rum Fudge Homemade Hooplah
Directions. Step 1 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.
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3 1/2 c. white chocolate chips; 1 can sweetened condensed milk; 2 tbsp. butter; 1/2 c. toasted pecans, chopped, plus more for garnish; 2 tbsp. spiced rum
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In a medium saucepan set over medium heat, combine the sugar with the butter and milk. Stir or whisk until it begins to boil, then continue mixing it while it boils. Once it begins to "foam", let it continue to boil for about 3-4 minutes. Remove the pan from the stove, and add in the chips and marshmallow creme.
Best Ever Chocolate Fudge Easy Stovetop Candy Recipe
Easy Butter Rum Fudge Recipe. Line an 8×8 inch baking pan with aluminum foil. Press the foil into the four corners of the pan and wrap it around the top edges of the pan then set it aside. Pour white chocolate chips into a medium size mixing bowl then set it aside. Prepare the condensed milk by pouring it into a microwave safe bowl and heating.
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Once you reach 234F remove from heat and add the butterscotch chips, stirring vigorously with a wooden spoon until all has melted and the mixture is smooth. Add the butter emulsion and marshmallow crème and mix until well blended. Pour into prepared pan. Sprinkle with crushed butterscotch pieces.
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Stir in marshmallow creme and pour in a mixing bowl. In another saucepan, combine the sugar, butter, salt and evaporated milk. Bring to a slow boil, stirring constantly. Pour into the mixing bowl with the chocolate and marshmallow creme. Add rum, then stir until creamy. Pour into buttered 9 x 13 inch pan and chill until firm.
White Chocolate Rum Fudge (Buttered Rum Fudge Recipe)
Spread the fudge mixture evenly along the bottom of the pan and set aside to cool at room temperature. Once the fudge has cooled to room temperature, melt the remaining 3 tablespoons of butter in the microwave, for 20-30 seconds, and brush over the surface of the fudge. Combine the remaining 1/2 teaspoon of cinnamon with the sanding sugar and.
White Chocolate Rum Fudge (Buttered Rum Fudge Recipe)
Steps. 1. Line 8-inch square pan with foil. Spray foil with nonstick cooking spray. 2. Melt butterscotch chips in medium saucepan over low heat, stirring constantly. Remove from heat. Stir in all remaining ingredients until well mixed. Spread fudge in foil-lined pan.
Buttered Rum Fudge Recipe
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.
White Chocolate Rum Fudge (Buttered Rum Fudge Recipe)
Stir in the sweetened condensed milk and continue stirring until all of the chips have melted. Should be a thick consistency. Stir in the vanilla extract, dark rum, and dried cranberries. Pour the fudge into the baking dish and allow the fudge to come to room temperature. Add extra dried cranberries and pecans to the top.
Buttered Rum Fudge Homemade Hooplah
3⁄4 cup broken walnuts. 3⁄4 cup broken pecans. 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.
Hot Buttered Rum Fudge
Whisk together bourbon and corn syrup in small bowl. Slowly add bourbon mixture to dry ingredients and mix together until well blended. Press dough into 8x8 baking dish and refrigerate until set, at least 2 hours or overnight. Meanwhile, melt chocolate with butter and corn syrup over low heat in a double boiler.