FUDGE SHOTS: Chocolate rum with coconut.
rum boozy fudge
I’m back with more boozy fudge! I can not get enough of these fudge shots. Either can my friends.
I’ve grown quite popular with my local pals now that I have booze-filled fudge to hand out all the time.
It’s so creamy and delicious, you need only three ingredients. And it takes minutes to make. And it’s strong. Very strong. It’s like a Jello shot, only with fudge.
First, I made Jack Daniels fudge. Then I tried gin with my white chocolate gin with lime zest. Next up: RUM boozy fudge. Rum with chocolate and coconut. The coconut is very much optional if you want to stick with the three ingredient-thing.
Once again, as with the whiskey, I’m using an alcohol I never drink.
Thanks, again, to college.
But even with the strong rum taste, the fudge tempers it so well that I love this fudge.
That said, remember that the alcohol does NOT cook out. And it’s strong. As I will say every time, it’s not “fudge with the flavor of alcohol,” it’s a “shot of alcohol with a fudge chaser.”
So, um, not for kids. Unless you want them to get a good night’s sleep. (Please don’t do that.)
The recipe is printed below, but here’s a quick little video how-to if you need a visual. Note that in one of the frames it says “gin” instead of “rum.” I noted that long after the fact. So please pretend it says “rum.”
And you will be the hit of the party if you make this.
Need more boozy fudge? Try vodka boozy fudge, whiskey boozy fudge, tequila boozy fudge, rum boozy fudge and Bailey’s boozy fudge. Which one is your favorite? Try it with any alcohol.
how to make chocolate rum boozy fudge with coconut
you will need:
1 (12 ounce) package (2 cups) of semi-sweet chocolate chips
2 pounds (about 8 cups) confectioner’s sugar
1 cup rum ROOM TEMPERATURE
1/2 cup shredded coconut (optional)
what to do:
Line a 9 x 13 inch baking pan with parchment paper. Crease the edges so the sides are also lined and you can later use the parchment paper to lift the fudge out of the pan. If necessary, snip the corners of the paper with scissors.
Place the chocolate chips in a microwave-safe bowl. Microwave for 90 seconds at 70 percent power. Stir and continue to melt at 30 second, then 15 second, intervals just until melted, stirring well each time.
While the chocolate is melting, place the confectioner’s sugar in a large bowl. Whisk the rum into the sugar. The mixture will look like icing.
When the chocolate is melted, quickly pour the chocolate into the sugar and rum mixture and stir very well. Scrape the chocolate, rum and sugar mixture into the prepared baking pan. Spread evenly.
If desired, sprinkle coconut on top and gently press into the fudge.
Let the fudge set at room temperature just until firm, about 30 minutes. Lift from the pan and cut into squares. Let set fully for another hour. If the fudge is still too soft, place in the refrigerator to firm.
Makes 60 one-inch pieces.
Easy 3-ingredient rum fudge with coconut topping. Do NOT use cold rum or the chocolate will seize and harden quickly. FUDGE SHOTS: chocolate rum with coconut
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
60
Serving Size:
1
Amount Per Serving:
Calories: 14Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g 
Madison says
These look delicious! Have you tried it with coconut rum instead? Which boozy fudge recipe is your favourite? Thanks!
meaghanmountford says
Hi Madison, I haven’t, but given how many liquors I’ve tried so far, I bet it would work and taste fantastic! (I wish I thought of it!) Hmm… I think so far my favorite has been the gin with white chocolate and lime zest on top. Definitely. Seconds would be vodka and tequila.
Chuck Peterson says
WOW wayyyyyyyyyyy to sweet. For me at least, but I do drink my coffee black.
meaghanmountford says
I’m just surprised you picked up the sweet through the taste of rum! Did you use sweetened coconut? I’m a black-coffee-drinker too and don’t find this super sweet, but if you did use coconut with sugar added, that could be the culprit.
Kandy says
I had to add more chocolate because with the rum and sugar the mixture was like concrete. Then I ended up putting the entire mixture into the microwave. Any suggestions?
meaghanmountford says
Hi Kandy! It’s the week of boozy fudge! We’ve been having this EXACT discussion over at my other blog (Howtomakeeasyfudge.com) because a couple people have had trouble with the boozy fudge recipes and the same thing happening. Essentially, the chocolate seized. So, traditional boozy fudge recipes use sweetened condensed milk, which helps to mitigate the mixture of melted chocolate and liquor (because liquid in melted chocolate can cause it to seize). BUT, you have to use half the booze in those recipes and the taste is really mild, so I just don’t personally like them. I like the strong boozy flavor of this fudge. That said, a few things you can do to minimize the risk of the chocolate seizing and getting stiff so fast:
–make sure the alcohol is room temp
–don’t overheat the chocolate. This is the number one cause of seizing chocolate, if it’s too hot. It’s like a shock when the liquid hits it and it stiffens immediately. I rely mostly on the residual heat to do the melting so it doesn’t get too hot.
–at the sugar and liquor stage, you can add more liquor if the mixture is too thick.
That said, after the fact, where you are, the best thing to do is what you did, try and remelt the combination on low heat, slowly. I have had thick-ish fudge that I’ve put into the baking pan, topped with plastic wrap and smoothed with my hands, and that worked well.
Julie says
How long can it be kept? And does it have to be storming refrigerator?
meaghanmountford says
Hi Julie, It will last about a week at room temperature. You can store it in the fridge if the fudge is soft (although it dries a little bit more quickly in the fridge). You can also freeze the fudge!
Gopika says
All your recipes look absolutely divine! I tried the rum fudge but it’s not going quite right. I’m getting a really gritty texture. Any idea what I’m doing wrong? Thanks
meaghanmountford says
Hi Gopika! Argh, that has happened to me on occasion. It’s the chocolate. Chocolate can be so finicky. If you overheat the chocolate, even by a little, OR if the rum is a little cold, the chocolate can seize up a little too quickly and that is what gives it a gritty texture. To make it more fool-proof, you can add a little bit of sweetened condensed milk (about 1/4 cup). The milk takes away the taste of the booze a bit, so I tend not to use it (I love the liquor!) but it does make it easier!
Gopika says
Thanks Meaghan, I love the alcohol too! Yours is the only recipe I have found with sooo much alcohol in it! Will give it another go. Does the type of chocolate make a difference ie should I use compound chocolate or couverture? Thanks
meaghanmountford says
Exactly on the alcohol! Most recipes do include the sweetened condensed milk combined with less alcohol, and they are more fool-proof since the condensed milk basically does the candy stages for you, but it’s more sweet/less boozy. The sugar-chocolate-alcohol mix of mine is more volatile. But I HAVE had great success (and ohmygoodness when I bring the fudge to parties, it’s all anyone talks about.) I’d almost say the less-quality chocolate is better for melting. For me, the key is to make sure the alcohol is room temperature. Also, to slooooooowly melt the chocolate. I usually microwave it, but you can also use a bowl over a saucepan of simmering water. And when I microwave it, I do so at 70 percent power. I also find the key is to not fully melt the chocolate, but remove from the heat and use the residual heat, while stirring, to fully melt the chocolate. Good luck!! Keep me posted!!!
GravityFalls says
Can you use sweetened condensed milk instead of confectioners sugar?
meaghanmountford says
Hi, You CAN use sweetened condensed milk for fudge, but you’d have to dramatically reduce the alcohol (to perhaps 1/4 cup) so the fudge will still set.