Mocha Rum Fudge

Whip up a batch of indulgent mocha rum fudge with this simple recipe. Perfect for any occasion, this treat is sure to impress!

I’m so excited to share this mocha rum fudge recipe with you. The combination of coffee and rum gives this fudge such rich, complex flavours that will have you going back for seconds, and thirds.

Every bite is like a mocha coffee blended with a hint of rum – pure indulgence in a piece of candy. Best of all, once it’s made you can just slice and serve. No need to wait for it to cool or set. The hardest part will be resisting eating the whole pan in one sitting!

So if you’re looking for an easy dessert to whip up on a weeknight or have on hand for drop-in guests, look no further than this Mocha Rum Fudge. The flavors are addictive and the simplicity can’t be beat.

How to Store Fudge made with Condensed Milk

After cooking your fudge, make sure you allow it to cool completely before storing it. This will prevent condensation from forming. You can then store it in an airtight container, making sure that the lid is securely closed to prevent any moisture from getting in. Alternatively, you can wrap your fudge in wax paper and then place it in a ziplock bag for extra protection.

To help maintain its freshness, store your fudge in a cool, dry place away from direct sunlight or heat sources. If you live in a warmer climate, consider storing your fudge in the refrigerator.

When stored properly, fudge made with condensed milk can last for up to 2 weeks at room temperature and up to a month in the refrigerator. However, it is best eaten within the first week for optimal taste and texture.

If you have a large batch of fudge and want to store it for longer periods of time, you can freeze it. Make sure to wrap the fudge tightly in plastic wrap and then place it in a freezer-safe container or bag. When you are ready to enjoy your fudge, simply thaw it in the refrigerator overnight before serving.

About the Ingredients for Mocha Rum Fudge

White Chocolate – Instead of chocolate chips you can use the same amount of chopped white chocolate bakers bar.

Condensed milk – Use a good quality condensed milk for best results.

Butter – I use salted butter, the salt in it really helps to balance out the sweetness from the other ingredients. If you use unsalted I recommend adding in a pinch salt.

Espresso – You could also use instant coffee in a pinch.

Rum – Substitute with rum extract for a non-alcoholic option.

Chocolate chips – You can use either milk chocolate, semi-sweet or even dark chocolate or

Cream – Helps give the fudge a richer flavour and mouth-feel.

Looking for More Chocolate Desserts?

Check out more of my favourite desserts made with chocolate!

How to Make Mocha Rum Fudge

Yields: 36 squares | Prep time: 5 Minutes | Cook time: 10 Minutes

Ingredients:

• 3 cups white chocolate chips
• 14 ounce can sweetened condensed milk
• ¼ cup salted butter, softened
• 2 tablespoons + 2 teaspoons instant espresso, divided
• 1 tablespoon Bacardi Dark Rum
• ½ cup semi sweet chocolate chips
• ¼ cup heavy whipping cream

Directions:

Line an 8×8 inch square pan with parchment paper. Set aside.

Add the white chocolate chips, milk, 2 tablespoons instant espresso, rum and butter into a medium pot over medium-low heat.

Stir mixture until melted and smooth. (Image 1)

Pour the chocolate mixture into the prepared pan. (Image 2)

Using a small pot, bring the heavy whipping cream to a simmer, and whisk in 2 teaspoons of espresso powder.

Pour the hot cream over the chocolate chips in a small bowl and whisk until smooth.

Scoop into a piping bag or zip top bag, and cut the tip off.

Drizzle the chocolate onto the top of the fudge (Image 3) and use either a butter knife or a sharp knife to create a pull through look. (Image 4)

Set aside on the counter overnight to harden.

Once hardened cut into 1 inch squares.