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Puero Rican   -   Rum Fudge   adapted from The Complete Caribbean Cookbook

  • 1/2 Cup Water
  • 2 Cups Packed Brown Sugar
  • 1 Cup Sweetened Condensed Milk
  • 1/4 Cup Butter
  • 1 Tablespoon Rum
  • 1 Teaspoon Vanilla
Directions 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.
Serves 4
Time to Make 0:00

Printer version   1 Votes - Yum: 5, Easiness: 5, Speed: 3, Overall: 4.33333 Rate this recipe

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