RumChata Fudge

This fudge takes the cozy, cinnamon-and-cream flavor of RumChata and folds it into a smooth, snowy block of white chocolate fudge. Marshmallow cream guarantees that classic melt-in-your-mouth texture, no candy thermometer or fussy soft-ball stage required.

It all happens in the microwave. A base of butter, sugar, and evaporated milk cooks until it is ready to set, then the white chips melt in off the heat, which keeps them silky instead of seizing the way overheated white chocolate can. Marshmallow cream and a generous pour of RumChata go in next, followed by crunchy macadamia nuts.

Because the liqueur is stirred in off the heat, its boozy cinnamon kick stays intact, making this squarely an adults-only treat and a clever homemade holiday gift. Line your pan with foil so you can lift the whole slab out once chilled and cut clean, tidy squares.

Kitchen Tips

• Line the pan with foil so you can lift the whole slab out and cut clean squares.
• Melt the white chips in the residual heat off the burner. Overheating white chocolate makes it seize and turn grainy.
• Chill until completely firm before cutting, or the fudge will smear instead of slicing cleanly.

Variations

• Swap the macadamias for pecans, walnuts, or toasted almonds.
• Use Baileys or another cream liqueur in place of the RumChata.
• Dust the tops with a little cinnamon or drizzle with melted chocolate.