Buttered Rum Fudge with Cranberries – Melts right in your mouth! Dried cranberries scattered throughout each piece, then finished with even more dried cranberries and pecans. Not your momma’s kind of fudge!
- 4 tbsp butter, unsalted
- 3 cups butterscotch chips
- 3 cups white chocolate chips
- 14 oz can sweetened condensed milk
- 1 tsp vanilla extra
- 4 tbsp dark rum
- ½ cup dried cranberries + extra to garnish
- chopped pecans, to garnish
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Line an 8x8 baking dish with aluminum foil and spray with non-stick cooking spray. Set aside.
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Place butter, butterscotch chips, and white chocolate chips in a medium-sized pot. I used a smaller dutch oven, or you could even use a double boiler. Allow the butter and the chips to start to melt over low heat. Do not use medium or high heat.
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Stir in the sweetened condensed milk and continue stirring until all of the chips have melted. Should be a thick consistency.
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Stir in the vanilla extract, dark rum, and dried cranberries.
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Pour the fudge into the baking dish and allow the fudge to come to room temperature.
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Add extra dried cranberries and pecans to the top.
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Refrigerate for 3 hours or until the fudge has hardened.
Nutrition estimated is based upon the brands I used. Yours may vary depending on brands.