Buttered Rum Fudge Recipe

Directions

1. 1
   Lightly grease an 8" x 8" cake pan and line it with a parchment paper.
2. 2
   In a double boiler (or a bowl snugly fitted over a sauce pan filled with simmering water), melt 24 ounces of white chocolate chips, ¾ cup of sweetened condensed milk, and two tablespoons of unsalted butter.
3. 3
   When the chips are melted, add in ½ cup of spiced rum, one teaspoon of ground cinnamon, ½ cup of chopped walnuts less tablespoon of walnuts to sprinkle on top of the fudge.
4. 4
   Mix well until combined.
5. 5
   Spread the buttered rum fudge mixture in the prepared pan. Smooth the top with a spatula.
6. 6
   Dust the top with ¼ teaspoon of ground cinnamon and ½ teaspoon of course sea salt.
7. 7
   Sprinkle the reserved tablespoon off chopped walnuts evenly on the top of the fudge.
8. 8
   Place the pan of buttered rum fudge into the refrigerator and allow it to chill for two hours.
9. 9
   Remove the butter rum fudge to a cutting board when set, and cut into 36 even squares.
10. 10
    Serve immediately. Store the leftovers in an airtight container in the fridge.