Butterscotch Rum Fudge

Butterscotch Rum Fudge


  • 3/4 cup butter
  • 1/2 cup Half-and-Half
  • 1 (7.5 ounce) jar marshmallow creme
  • 2 cups granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 1/2 teaspoons rum extract
  • 1 1/2 teaspoons imitation butter extract
  • 11 ounces butterscotch chips


  1. Prepare an 8-inch square pan by lining it with aluminum foil and spraying with nonstick cooking spray.
  2. In a saucepan, add the butter, Half-and-Half, marshmallow creme and granulated and brown sugars. Stir to combine. Place over medium heat and stir constantly.
  3. When the mixture comes up to a boil. let boil for 5 minutes. Don't mistaken the air pockets from mixing for boiling.
  4. When the mixture has boiled for 5 minutes, remove from the heat and add in the extracts and butterscotch chips. Mix until the chips are completely melted.
  5. Pour into the prepared pan and tap a few times to smooth the top.
  6. Place in the refrigerator and let chill.
  7. Cut into small squares.

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