Line an 8×8 inch baking pan with aluminum foil. Press the foil into the four corners of the pan and wrap it around the top edges of the pan then set it aside.

Pour white chocolate chips into a medium size mixing bowl then set it aside. Prepare the condensed milk by pouring it into a microwave safe bowl and heating it in the microwave for 90 seconds.

Next, pour the warmed condensed milk over the bowl of white chocolate chips. Allow the milk and chips to rest for a minute or two before stirring the two ingredients together until all of the chips have melted and the fudge is smooth.

Melt the butter in a small microwave safe dish then add it and the rum extract to the mixture and stir until all four ingredients are well combine. Pour the butter rum fudge mixture into the prepared 8×8 pan then use a spatula to smooth the top of the fudge. Lightly dust the top of the butter rum fudge with ground cinnamon then place the pan in the refrigerator until set. (Approximately one hour.)

After the fudge is set lift the foil lining out of the pan and cut the Butter Rum Fudge into squares. Enjoy!

Note: This sweet concoction can be made with more rum extract if a stronger flavor is desired. Just give it a taste test before you pour it in the pan to set then add a few drops of extract, stir it until it’s combined and try it again.