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.
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
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.