Rum Fudge

By katecar

Ingredients

• 3 cups sugar
• 2/3 cup milk
• 2/3 cup half-and-half (10%) cream
• 1/4 cup light corn syrup
• 2 tbsp butter
• 6 tbsp rum

Details

Servings 40

Preparation

Step 1

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.

In a large 3 quart saucepan, combine sugar, milk, cream, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Do not stir. Remove from heat. Do not stir.

Cool to 120F. Add rum. Beat until mixture starts to lose its gloss. Quickly pour into greased pan.