Ingredients
3/4
cup sugar
1/4
cup water
1
tablespoon fresh lemon juice
1/3
cup whipping cream
4 1/2
tablespoons butter
2
cans (14 oz each) sweetened condensed milk (not evaporated)
2
bags (12 oz each) semisweet chocolate chips (4 cups)
1/4
cup dark rum
1/4
teaspoon salt
Preparation
Line 9-inch square pan with cooking parchment paper; grease paper with shortening.
In small saucepan, heat sugar, water and lemon juice to boiling over medium-high heat. Boil 8 to 10 minutes or until sugar begins to brown. (Do not stir.) Stir in whipping cream and 2 tablespoons of the butter; remove from heat. Let stand, stirring constantly, until caramel is no longer bubbling.
In large microwavable bowl, microwave condensed milk and chocolate chips uncovered on High 3 minutes, stirring at 1-minute intervals. Stir in rum, remaining 2 1/2 tablespoons butter and the salt. Immediately pour into pan. Immediately pour caramel over chocolate mixture; gently swirl with knife. Cover; refrigerate 2 to 4 hours.
Cut fudge into pieces; wrap in cooking parchment paper. Store covered in refrigerator up to 1 week. Let stand at room temperature 15 minutes before serving.
