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 Puero Rican - Rum Fudge
adapted from The Complete Caribbean Cookbook
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Description
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Ingredients
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- 1/2 Cup Water
- 2 Cups Packed Brown Sugar
- 1 Cup Sweetened Condensed Milk
- 1/4 Cup Butter
- 1 Tablespoon Rum
- 1 Teaspoon Vanilla
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Directions
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Bring water to a boil, add sugar, cook until syrup thickens, remove from heat, add milk, return to heat, cook until mixture reaches 245 degrees F (on a candy thermometer), remove from heat, add butter, rum, and vanilla, beat for 4 minutes, pour into 6 inch square pan, let cool and serve.
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Serves
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4
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Time to Make
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0:00
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Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
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