Rum Fudge with Butter Olive Oil Recipe

(3 customer reviews)

Butter Rum Fudge

Rum Fudge with Butter Olive Oil Recipe



-Parchment paper
-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
-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 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.


Sonoma Farm

Nov 2013

SKU: Rum Fudge with Butter Olive Oil Recipe Categories: , , Tags: , , , , , , ,

3 reviews for Rum Fudge with Butter Olive Oil Recipe

  1. Kattie (store manager)

    Oh how totally delicious

  2. Lea (store manager)

    boozy baking is always the best! these look fantastic!

  3. jannie (store manager)

    Oh yeah! I am loving this fudgy, boozy, chewy treat!

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