Rum Chata Fudge Recipe

4.41 from 5 votes
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posted: 12/08/19

This post may contain affiliate links. Please read my disclosure policy
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This post may contain affiliate links. Please read my disclosure policy

Rum Chata Fudge is such an easy fudge recipe that is perfect for all your favorite grown ups. Creamy and full of delicious cinnamon flavor, this fast treat will be a favorite!

a pile of white rum Chata fudge on a wood board, with cinnamon sticks next to it, two tall shot glasses full of rum Chata in the background and a bottle of rum Chata in the distance

Every year around this time I give you a boozy fudge recipe. And every year, you guys go NUTS for it. Like crazy bananas. In 2016, I gave you Baileys Fudge, in 2017 I gave you Jack Daniels Fudge, and in 2018 I gave you Fireball Fudge.

Crazy Bananas.

But I get it guys. Because what is better than an easy fudge recipe? An easy fudge recipe with booze in it.

HOW DO YOU MAKE EASY FUDGE?

I have a ton of easy fudge recipes and they come together with two simple ingredients melted together:

  • chocolate chips
  • sweetened condensed milk

If you are being generous, you can add some vanilla. If you are looking for one such recipe, try my Peanut Butter Fudge.

HOW DO YOU MAKE EASY FUDGE WITH ALCOHOL?

To add alcohol to any fudge recipe, you need to cut out some of sweetened condensed milk and add more chocolate chips to account for the added liquid.

So we add an extra 1/2 cup chocolate chips and cut the sweetened condensed milk to 1 cup or 8 liquid ounces.

two tall shot glasses on a wood board with fudge next to them and rum Chata being poured into one

WHAT DOES RUM CHATA TASTE LIKE

Rum Chata was the easy next choice for a boozy fudge. Rum Chata tastes like cinnamon sugar creamy goodness. A little like what the milk at the end of a bowl of Cinnamon Toast Crunch tastes like.

It is perfect for fudge!

A NOTE ON SWEETENED CONDENSED MILK

If your Rum Chata Fudge did not set, you need to come back and read this section.

First, we are using one cup of sweetened condensed milk, which is 8 liquid ounces. (We are talking liquid ounces, not weight.)

I’ve had people tell me this is an “unhelpful” tip because 8 ounces is the same as what is in the can. Guys, this isn’t true. The can has 14 liquid ounces. You need to measure it out.

Another reason your fudge could have not set is because you bought evaporated milk, and not sweetened condensed milk. They are right next to each other in the store. It’s an honest mistake. But one that will ruin this recipe. BUY SWEETENED CONDENSED MILK.

a pile of white chocolate fudge with two shot glasses full of rum Chata in the background topped with whipped cream

HOW MUCH RUM CHATA TO USE

I’ve made fudge with alcohol using different amounts. This time I went all in with 1/2 a cup. It worked! It resulted in a full on Rum Chata flavor that can’t be beat.

This fudge sets up perfectly and has a delicious creamy texture to it.

OTHER EASY FUDGE RECIPES

As mentioned, I have a million other fudge recipes you can try.

If you make this amazing Rum Chata Fudge recipe or any of my other fudges, let me know how it goes for you!

four stacks of rum Chata fudge, two pieces tall, the front one with a bite missing
a pile of white rum Chata fudge on a wood board, with cinnamon sticks next to it, two tall shot glasses full of rum Chata in the background and a bottle of rum Chata in the distance
4.41 from 5 votes

Rum Chata Fudge

Serves: 36 pieces
(tap # to scale)
Prep: 10 minutes
Rum Chata Fudge is such an easy fudge recipe that is perfect for all your favorite grown ups. Creamy and full of delicious cinnamon flavor, this fast treat will be a favorite!

Ingredients

  • 3.5 cups white chocolate chips (21 ounces)
  • 1 cup sweetened condensed milk 8 liquid ounces
  • 1/2 cup Rum Chata
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon

Instructions

  • Line an 8 by 8 inch square baking dish with aluminum foil and set aside.
  • In a large microwave safe bowl, combine the white chocolate chips and the sweetened condensed milk. Cook at half power for one minute. Stir very well. Continue cooking in 30 second intervals, stirring well between each one, until smooth. Be careful not to overcook. (You will likely only need 2 minutes total – at most.)
  • Add in the Rum Chata and whisk until smooth. It will be chunky at first, but will smooth out as you whisk swiftly.
  • Whisk in the vanilla extract and cinnamon.
  • Pour into the prepared pan. Allow to cool compltely and set for at least four hours. This recipe is easier to cut if you let it chill in the refrigerator.
  • To cut, remove aluminum foil from hardened fudge. Trim off the edges. Cut in half, then in half again to have four equal squares. Cut each quarter into thirds, one way and then the other. Each quarter will give you 9 pieces, for a total of 36 squares.
  • Store in an air tight container at room temperature for up to 2 weeks.
Serving: 1piece Calories: 154kcal (8%) Carbohydrates: 21g (7%) Protein: 1g (2%) Fat: 7g (11%) Saturated Fat: 6g (38%) Cholesterol: 3mg (1%) Sodium: 26mg (1%) Potassium: 30mg (1%) Sugar: 6g (7%) Vitamin A: 1IU Calcium: 2mg
Author: Lisa Longley
Course: Dessert
Cuisine: American
a pile of white rum Chata fudge on a wood board, with cinnamon sticks next to it, two tall shot glasses full of rum Chata in the background and a bottle of rum Chata in the distance

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Rum Chata Fudge

I’d love to see what you made! Tag me @lisasimplejoy and hashtag it #simplejoyrecipes!

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Lynn says

    This looks amazing.

    • Lisa Longley says

      Thank you Lynn!

  2. Debra Brod says

    Will definitely be trying these for Christmas snacks and gifts. They all sound yummy and easy. Thank you! Deb

    • Lisa Longley says

      I hope everyone loves it, Deb!

  3. Anne says

    Does it still taste good if you leave out the cinnamon?

    • Lisa Longley says

      Yes, it will still be delicious.

  4. Ali says

    This looks amazing! I’m going to make it for our Christmas party :) Thanks for sharing!

  5. Patricia rourke says

    3 stars
    Followed recipe to to the letter but fudge was soft and couldn’t cut it. Far be me to waste all those ingredients, ended up scooping and rolling into small balls and rolling them in sweetened coconut. Taste absolutely fabulous and will make again but will chill in bowl, use scoop and roll and coat in coconut again.

    • Lisa Longley says

      In the future sometimes it helps to chill the fudge before cutting. I’m glad you figured out a solution.

      • TERRI NORRIS says

        I just had the same experience! It’s been in the fridge for four hours now and still very soft. I wish I’d read the comments before making. I may try freezing then cutting right before serving, but the recipe needs some revision. It’s a great idea but maybe a bit of refinement.

        • Lisa Longley says

          Hi Terri! I am going to stick with the recipe as written because it worked really well for me (as well as many other iterations of the same idea). That being said, it is sticky when cutting. It will absolutely cut, but will be stickier than traditional fudge.

  6. Diane Porras says

    5 stars
    I just tried your Rum Chata fudge… OMG!!!!!!!!!!!! Talk about OUTSTANDING!!!! I made 2 batches as I plan on giving it away as part of my Christmas platters for friends at Christmas. So smooth and the flavor!!! WOW!!! This will be a regular in my recipe book for now on!!!! ???? ????

  7. Margi says

    Mine stayed too soft too and I went over the ingredients and directions to see if I missed something, and I did. I put the entire can of sweet and condensed milk in, not realizing they are 14oz. So I made another batch. They won’t be ready till tomorrow, I can’t wait to try them!!

    • Lisa Longley says

      Margi, can I just say how grateful I am that you were willing to go back and look at the recipe again?? I hope you love this!

  8. Sandi says

    The fudge is stuck to the foil. Why would this be? The fudge has been in the fridge overnight.

    • Lisa Longley says

      Without me being there watching how you made it, it’s hard to say, Sandi. I know some people have used the whole can of sweetened condensed milk, and that would definitely throw things off.

  9. Dana Talkington says

    5 stars
    this recipe is delicious and so easy to make❤️ i used 2-11oz bags of chips and added 1/2 C of sweetened coconut … it was even better! thanks for sharing this recipe

    • Lisa Longley says

      So happy you liked it, Dana!

  10. Kim says

    I’d like to make this fudge and freeze it. Will it keep for a couple weeks in freezer? Sounds delicious! Thank you!

    • Lisa Longley says

      This fudge will freeze great! I would cut it, flash freeze it (freeze on a tray for 30 minutes) before transferring it to an air tight container where you can stack it.

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