Butter Rum Fudge
Rum Fudge with Butter Olive Oil Recipe
-3/4 cup sugar
-1/4 cup water
-1 tablespoon fresh lemon juice
-1/3 cup heavy cream
-2 tablespoons Sonoma Farm Butter Infused Olive Oil
-2 (14-oz.) cans sweetened condensed milk
-2 (12-oz.) packages semisweet chocolate morsels
-1/4 cup dark rum
-2 1/2 tablespoons Sonoma Farm Infused Butter Olive Oil
-1/4 teaspoon table salt
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 olive oil; 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,olive oil 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.
Oh how totally delicious
boozy baking is always the best! these look fantastic!
Oh yeah! I am loving this fudgy, boozy, chewy treat!