Recipe: Rum Fudge (Caribbean)

RUM FUDGE   
Adapted from: The Complete Caribbean Cookbook by Pamela Lalbachan
Servings: 4

1/2 cup water 
2 cups packed brown sugar 
1 cup sweetened condensed milk 
1/4 cup butter 
1 tablespoon rum 
1 teaspoon vanilla 

Bring water to a boil, add sugar; cook until syrup thickens.

Remove from heat, add condensed milk, return to heat and cook until mixture reaches 245 degrees F (on a candy thermometer).

Remove from heat, add butter, rum, and vanilla, beat for 4 minutes.

Pour into 6 inch square pan, let cool and serve.

Reviews and Replies:
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