Easy “Boozy Fudge” Rum Fudge

Those who know me- know that I love anything with rum in it. It is hands down my favorite spirit. A couple of years ago I went on a cruise with my sister and one of the stops was Jamaica. A rum lovers paradise. I got inspired after returning home to make this fudge and it has since been a workplace favorite. When everyone at work is grumpy and stressed, I like to bring this in.  It is ridiculously easy and definitely for adults only. If you don’t have rum, you could substitute Kahlua; although I have always made it with rum. I’m a rum girl.  Single girls– bring this to a party where there are lots of men and you might just snag the man of your dreams. Make it a point to tell them you made it. They will think you are a goddess… and quite frankly,  you are!


1 pound quality semisweet chocolate chopped fine (please do not use chocolate chips- I beg of you!) [I like Guittard]

1 (14 oz.) can sweetened condensed milk [yes, buy the no name cheap kind]

4 Tablespoons Myers Dark Rum [or any other quality dark rum] (or you can substitute Kahlua if you like)

pinch of kosher salt

1 tsp. vanilla


* Prepare an 8 inch square pan with a “sling” by using wax paper or parchment paper. You want the sling to hang over the edge of the pan by about 2 inches. Lighlty grease (butter/baking spray) the 2 sides of the pan that the sling is not touching.  This will make it easy for you to remove the fudge later.

1) Assemble  a double boiler by finding a metal or glass bowl that fits over your bottom pot in order so the bowl does not touch the water. You only need about a good inch of water in the bottom pot.

2) In your bowl that is sitting over the bottom pot place in this order: Put in the chocolate first, then dump in the condensed milk, and then the chosen booze, vanilla and salt.

3) Over medium low heat with a heat resistant spatula stir this wonderful mass of ingredients constantly at a zen like pace until it fully melts. Do not let the water below the pot boil; you don’t need to let the water get that hot as you are looking for a slow melting. If the water starts to boil, just turn down the heat.  You don’t want to burn the chocolate which is always a reason why you are using the double boiler method with chocolate- because chocolate is like tempermental old ladies; you just need to take your time and go slow. 🙂

4) Once it is melted pull it off the heat and pour it into your prepared pan. Smooth it out so it is level. Let the fudge sit out overnight or several hours.

5) The next morning; you can lift out the whole “sling” and then peel off the wax paper and cut it into small squares. It’s rich, so cut small squares.

Flavor tip: This actually gets better with age. It’s best the second day. But if you can’t wait; it’s still divine.

When I make this to bring to work; I’m usually cutting these little devils at 6:30 Am in the morning still in my jammies, and I can tell you there is nothing like a good cup of coffee and a tiny bit of fudge to get you going!


14 Comments Add yours

  1. Lamar says:

    Good info. Lucky me I discovered your website by chance (stumbleupon).
    I’ve bookmarked it for later!

    1. swooz says:

      Thanks Lamar. I hope you have fun with some of the recipes! Happy baking, Suzie

  2. Debbie says:

    I followed the recipe exactly and this is way too bitter. Maybe a 40% chocolate would work better. I do like dark chocolate but for fudge may a 40% chocolate would work better. For me anyway.

    1. swooz says:

      Hi Debbie, I use semi-sweet chocolate, not bittersweet which is I agree too dark if you use bittersweet. Also, make sure not to use chocolate chips as they have additives which can alter the flavor. The brand I use is (semi-sweet) Guittard and they have a one lb. box of chocolate pellets I use. I’ve always made it with that brand and it’s never been bitter. You can certainly use 1/2 milk chocolate and 1/2 semisweet if you still find it is not sweet enough for you. Happy Holidays, Suzie.

  3. Beth says:

    Mine didn’t set hard enough. Any tips for saving it?

    1. swooz says:

      It’s pretty loose when it’s first poured into the pan, but sets up after a few hours usually. You can try placing it in the fridge also.

  4. Pingback: Let's Talk Fudge
  5. snow says:

    do you have any for a coconut rum?

  6. jeremie says:

    One can sweetened condensed milk. Is that a 5oz can or 14oz? It might make a difference.

    1. swooz says:

      14 oz. can. Thanks for asking, I will make a note in the recipe!

  7. Hi, Suzie. This sounds like a great recipe. Iam becoming a rum lover too. As captain Jack Sparrow says, “Why is the rum always gone?” & “Time flies when you’re having rum!” Anyway, I found the Guittard chocolate, but the only one they had is in chip form & in a bag. I assumed it would be in a wafer form. Did I get the right one? If not, please tell me where I might find it, I tried Vons & Ralphs.


    1. swooz says:

      Hi Julie,
      I NEVER use chocolate chips as they contain thickeners such as soy lecithin-the fudge would taste okay, but not great. The difference is to use good quality chocolate and chop it by hand- use 60-61% also labeled usually as semi-sweet. See the link below it shows the box of Guittard wafers I use. The box usually runs around 10 dollars and the box is exactly one pound. FYI- higher end markets tend to carry it; such as Whole Foods, or gourmet markets, and also King Arthur I believe carries it-but there price is a bit too much I think. Thanks for your question!

  8. Pat says:

    I’m going to try putting raisins in a batch and tart cherries in another batch. I’ll let you know how they turn out. 🙂

    1. swooz says:

      Sounds fabulous! I love rum raisin anything!!

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