Rum ball fudge

Whip up this decadent rum ball fudge for the perfect sweet treat. It also makes a great festive gift.

16

15m

Note: + 6 hours chilling time

5m

Ingredients

  • 375g pkt Coles Milk Choc Buttons
  • 397g can sweetened condensed milk
  • 30g butter
  • 1 tbs rum or orange juice
  • 200g pkt Coles Festive Rum Balls
  • Gingerbread biscuits, to decorate
  • 5 Coles Peppermint Candy Canes

Method

STEP 1

Grease a 20cm (base measurement) square cake pan. Line the base and sides with baking paper, allowing the sides to overhang. Combine the choc buttons, condensed milk and butter in a medium saucepan over low heat. Cook, stirring constantly, for 5 mins or until the choc buttons melt and mixture is smooth. Add the rum or orange juice and stir to combine.

STEP 2

Pour the chocolate mixture into the prepared pan. Press the rum balls and gingerbread into the fudge. Top with 4 candy canes. Place in the fridge for 6 hours or overnight to set.

STEP 3

Finely chop the remaining candy cane. Sprinkle over the fudge. Cut into pieces.

Dietary information

Vegetarian
Peanut-free
Sesame-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.