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Coles

  • Vegetarian
  • Peanut free
  • Sesame free

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

  • Serves16
  • Cook time5 minutes
  • Prep time15 minutes, + 6 hours chilling time

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

Nutritional information

Per serve: Energy: 1235kJ/295 Cals (14%), Protein: 3g (6%), Fat: 17g (24%), Sat fat: 13g (54%), Carb: 33g (11%), Sugar: 32g (36%), Dietary Fibre: 1g (3%), Sodium: 64mg (3%).

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.
  2. 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.
  3. Step 3

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

Rum ball fudge

Rum ball fudge
  • Serves16
  • Cook time5 minutes
  • Prep time15 minutes, + 6 hours chilling time
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
    Description

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

    Method
    1. 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.
    2. 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.
    3. Step 3

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