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Home » Desserts

Rum and raisin fudge

10/10/2023 by Judith Leave a Comment

Rum and raisin fudge is a creamy vanilla fudge with the addition of raisins which have been soaked in dark rum. It is cooked on the stove top using condensed milk, can be prepared without a sugar thermometer and is quick an easy to make.

Rum and raisin fudge.
Jump to Recipe Print Recipe

Similar to vanilla and walnut fudge it is perfect served as a dessert or with a cup of tea or coffee.

It also makes a great homemade gift for family or friends. For other homemade gift ideas you might like to try chocolate dates, chocolate salami or white chocolate truffles.

This fudge can either be made in silicone sweet moulds or a lined tin.

The ingredients in this fudge recipe are sufficient to make around 50 individual sweets depending on size or enough for a 18cm square tin.

Before starting this recipe

  • Soak the raisins in rum. You can do this quickly by placing in a bowl in a microwave on full power for 30 seconds. Alternatively, you can soak the fruit overnight.
  • Muscovado sugar sometimes clumps together during storage. Pour the sugar into a bowl to check for lumps. Discard any hard lumps and squash any soft lumps using your fingers.
  • If you are going to make your fudge in a tin, line the base and sides with non-stick baking parchment.

Ingredients

Labelled ingredients for rum and raisin fudge.
Rum and raisin fudge ingredients

For this rum and raisin fudge recipe you will need:

  • 80g raisins - either whole or chopped. You can substitute other dried fruits such as currants or sultanas.
  • 3 tablespoons dark rum - dark rum has a richer, deeper flavour than white rum and is better for this fudge recipe.
  • 285g condensed milk - condensed milk is thick and sweet and is ideal for making fudge. Don't confuse with evaporated milk which is much thinner and is not suitable for this recipe.
  • 300g light muscovado sugar - dark muscovado sugar is not ideal for this recipe as its flavour will overpower the rum and raisin flavour. Save your dark muscovado for other recipes such as Christmas cake.
  • 90g butter - you can use either salted or unsalted butter or can substitute a plant based margarine which is suitable for cooking.
  • 1 teaspoon vanilla extract - or vanilla essence.

You will also need

You will also need either a selection of silicone sweet moulds or an 18cm by 18cm tin (or equivalent size) and non-stick baking parchment.

How to make

A pan with sugar, butter, milk and vanilla.

Place the sugar, butter, vanilla extract and condensed milk in a saucepan.

Heat gently, stirring continuously until the butter has melted and the sugar has dissolved.

A pan of fudge mixture.

Bring to the boil, stirring continuously, and boil vigorously until the fudge is cooked (soft ball stage). This is likely to take around 5 to 10 minutes. (If you have a sugar thermometer heat to a temperature of 115oC).

If you don't have a sugar thermometer you can check whether the fudge is cooked by carrying out a soft ball test - see next step.

A small ball of fudge between a finger and thumb and a bowl of water.

To carry out the soft ball test - drop a small amount of the boiling fudge into a bowl of cold water. The fudge will be cooked when it sets and forms a ball which squashes easily between your finger and thumb.

If the fudge does not set, return to the heat and check again after about 1 to 2 minutes.

If the ball of fudge is hard the fudge is overcooked, but if you check it regularly this shouldn't happen.

A pan of fudge mixture with raisins.

Remove from the heat and leave to cool for a couple of minutes. (If you have a sugar thermometer leave until the fudge has cooled to 110oC).

Add the rum soaked raisins plus any rum which has not been absorbed by the raisins.

Homemade fudge in a pan.

Use a spoon to beat the fudge until it is a dull colour and has thickened. This should take around 3 to 5 minutes.

Transfer to moulds or a lined tin

Rum and raisin fudge in a sweet mould.

Spoon the fudge into silicone sweet moulds, pressing down firmly to make sure there are no voids.

Alternatively, line an 18cm by 18cm tin with non-stick baking parchment and pack the fudge into the tin, finishing to a level surface with the back of a spoon.

Leave to cool and then chill for a minimum of 1 hour until set. Remove from the moulds or carefully lift out of the tin and cut into cubes.

How to store

  • Store your homemade fudge in an airtight container in a cool place or fridge for up to 2 weeks. Remove from the fridge to let them come to room temperature before eating.
  • Fudge can also be frozen in an airtight container for up to a month.
Homemade rum and raisin fudge.
Homemade rum and raisin fudge

Tips

  1. If you are making your fudge in a tin, extend the lining paper above the top of the fudge to make it easier to lift out of the tin.
  2. Check regularly whether soft ball stage has been reached to avoid the fudge becoming overcooked and hard.
  3. If you have any condensed milk left over you could use it to make some ice cream such as stracciatella, chocolate or coffee and pecan ice cream.

FAQs

What is soft ball stage?

Soft ball stage for fudge is when a small amount of boiling fudge forms a soft ball when dropped into cold water, it occurs at a temperature of 112oC to 115oC (234oF to 240oF) and this is when your fudge is cooked.

Can fudge be frozen?

Yes, fudge can be frozen in an airtight container for up to a month. Defrost at room temperature.

Other homemade gift ideas

  • Homemade chocolate rum truffles
    Chocolate rum truffles (vegan rum truffles)
    Cook Time2 Hours 25 Minutes
  • Chocolate dates
    Chocolate dates with crystallised ginger
    Cook Time1 Hours 5 Minutes
  • A partly sliced chocolate salami.
    Chocolate salami
    Cook Time2 Hours 45 Minutes
  • A group of white chocolate truffles dusted with icing sugar.
    White chocolate truffles
    Cook Time2 Hours 50 Minutes
Rum and raisin fudge.

Rum and raisin fudge

Rum and raisin fudge is a creamy vanilla fudge with the addition of raisins which have been soaked in dark rum. It is cooked on the stove top using condensed milk, can be prepared without using a sugar thermometer and is quick an easy to make.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 40 minutes mins
Cook Time 20 minutes mins
Chilling time 1 hour hr
Total Time 1 hour hr
Course Dessert, Snack
Cuisine British
Servings 50
Calories 61 kcal

Ingredients
 
 

  • 80 g raisins
  • 3 tbsps dark rum
  • 285 g condensed milk
  • 300 g light muscovado sugar
  • 90 g butter
  • 1 teaspoon vanilla extract

Instructions
 

Prepare the fudge

  • Place the sugar, butter, vanilla extract and condensed milk in a saucepan.
  • Heat gently, stirring continuously until the butter has melted and the sugar has dissolved.
  • Bring to the boil, stirring continuously, and boil vigorously until the fudge is cooked. This is likely to take around 5 to 10 minutes. (If you have a sugar thermometer heat to a temperature of 115oC).
    If you don't have a sugar thermometer you can check whether the fudge is cooked by carrying out a soft ball test - see next step.
  • To carry out the soft ball test - drop a small amount of the boiling fudge into a bowl of cold water. The fudge will be cooked when it sets and forms a ball which squashes easily between your finger and thumb.
    If the fudge does not set return to the heat and check again after about 1 to 2 minutes.
    If the ball of fudge is hard the fudge is overcooked, but if you check it regularly this shouldn't happen.
  • Remove from the heat and leave to cool for a couple of minutes. (If you have a sugar thermometer leave until the fudge has cooled to 110oC).
  • Add the rum soaked raisins plus any rum which has not been absorbed by the raisins.
  • Use a spoon to beat the fudge until it is a dull colour and has thickened. This should take around 3 to 5 minutes.

Transfer to moulds or a lined tin

  • Spoon the fudge into silicone sweet moulds, pressing down firmly to make sure there are no voids.
    Alternatively, line an 18cm by 18cm tin with non-stick baking parchment and pack the fudge into the tin, finishing to a level surface with the back of a spoon.
  • Leave to cool and then chill for a minimum of 1 hour until set. Remove from the moulds or carefully lift out of the tin and cut into cubes.

Notes

How to store
  • Store your homemade fudge in an airtight container in a cool place or fridge for up to 2 weeks. Remove from the fridge to let them come to room temperature before eating.
  • Fudge can also be frozen in an airtight container for up to a month.
Tips
  • If you are making your fudge in a tin, extend the lining paper above the top of the fudge to make it easier to lift out of the tin.
  • Check regularly whether soft ball stage has been reached to avoid the fudge becoming overcooked and hard.
  • If you have any condensed milk left over you could use it to make some ice cream such as stracciatella, chocolate or coffee and pecan ice cream.

Nutrition

Calories: 61kcalCarbohydrates: 10gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 21mgPotassium: 43mgFiber: 0.1gSugar: 9gVitamin A: 60IUVitamin C: 0.2mgCalcium: 22mgIron: 0.1mg
Keyword Easy, Fudge, No bake, Quick
Tried this recipe?Let us know how it was!

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Welcome to Veggie Ideas! I'm Judith and I created this site out of a love of good food, home cooking and a desire to share recipes so that others can enjoy them too. 

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