Rum Chata Fudge Recipe (2024)

FAQs

How do you make RumChata fudge? ›

In a large microwave-safe bowl, combine white chocolate chips and sweetened condensed milk. Microwave on high in 30-second intervals, stirring well in between, until mixture is smooth. Stir in RumChata™ and microwave for 30 seconds more, or until mixture starts to bubble.

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

After letting the fudge cool, it's time to beat it. It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould.

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

RumChata contains hom*ogenized cream and does not need to be refrigerated. Though many drinkers prefer to keep the bottle chilled, an open bottle can be stored at room temperature for about six months. Make sure that RumChata—open or not—is not exposed to extreme heat.

Unlike storebought RumChata®, this copycat Rum Chata does need to be stored in the refrigerator. We stored it for up to a week, and it was still okay, but the cream did separate from the mixture a bit. So, I would recommend using it within a few days.

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

Don't stir!

Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.

If your fudge fails to harden in the fridge, it means that you probably didn't cook it to the right temperature. Fudge is a candy, and that means it is extremely picky about temperature - fudge must be cooked to precisely 237–239 degrees Fahrenheit so that sugar forms the desired consistency when cooled.

Once the sugar has dissolved and the mixture has come to a boil, do not stir it. If you do, the sugar can crystallize, giving your fudge a gritty texture.

What to do with failed fudge? ›

My advice to you is to just pour it in a jar, call it something else delicious, and pretend you meant for it to be that way. The nice thing about my “failed” fudge is that it tastes absolutely delicious! A spoonful of the delectable treat will make you want for more.

Allow the fudge mixture to rest until the temperature registers between 150°-160°. Once the desired temperature is reached, beat the ever-loving stuffing out of the fudge. Two to three minutes of hardcore mixing (by hand). This is where you earn the right to eat half of the batch.

Only beat your fudge after it's cooled One of the mistakes people make with fudge is beating it too prematurely or over-beating it. If you start mixing the fudge shortly after it has crystallized, you'll find that the texture is grainy rather than silky smooth.

The secret to good fudge lies in the precise cooking process. It's essential to heat the mixture to the correct temperature and then cool it down to the right consistency. This process requires patience and attention to detail, as even a slight deviation can result in fudge that is too soft or too hard.

If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).

Mixers with a high level of acidity tend to make RumChata curdle. The real cream used to make RumChata means that it can curdle like other dairy products do too. It isn't bad for you or gone off, but it doesn't look very appealing! So stay away from citrus juices or apple juices as mixers.

Can You Drink RumChata Straight? Yes! However, we prefer to mix it into co*cktails like our RumChata-ified versions of the piña colada, Spiced Alexander, Iced Coffee, White Russian and Mudslide.

Absolutely, you can drink RumChata straight! Its smooth texture, creamy sweetness, and warm spice notes make it perfectly enjoyable on its own while offering a delightful and indulgent sipping experience. It's best served chilled, either neat (straight up) or on the rocks (with ice).

Both delicious but different. RumChata is flavored with cinnamon, vanilla, and sugar. Bailey's is made with premium Irish dairy cream and whiskey, flavored with natural cocoa extracts. More info can be found in my book if you're interested. Thanks for the question.