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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4 from 2 votes

Rum Chata Fudge

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!
Prep Time10 mins
Cool Time4 hrs
Course: Dessert
Cuisine: American
Keyword: alcoholic fudge
Servings: 36 pieces
Calories: 154kcal
Author: Lisa Longley

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.

Nutrition

Serving: 1piece | Calories: 154kcal | Carbohydrates: 21g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Cholesterol: 3mg | Sodium: 26mg | Potassium: 30mg | Sugar: 6g | Vitamin A: 1IU | Calcium: 2mg