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Rum and Raisin Fudge Recipe

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4 from 12 reviews

Rum And Raisin Fudge is a deliciously boozy, melt-in-your-mouth dessert that’s quick and easy to make. Combining rich dark chocolate, creamy condensed milk, and buttery goodness with plump raisins soaked in rum, this festive fudge sets in the fridge to create a perfect treat for holidays or any special occasion.

Ingredients

Fudge Base

  • 500 grams (16 oz) dark chocolate (cooking chocolate)
  • 397 grams (1 tin) sweetened condensed milk
  • 50 grams (½ stick) unsalted butter, chopped

Add-ins

  • 1 cup raisins
  • ¼ cup (60 ml) rum

Instructions

  1. Prepare the Tin: Line a square cake or slice tin with two overlapping sheets of baking paper, allowing about an inch of overhang on each side for easy removal of the fudge later.
  2. Combine Ingredients: In a microwave-safe container, add the dark chocolate, sweetened condensed milk, and chopped unsalted butter. Microwave on high for 2 minutes. Remove carefully using an oven mitt and stir the mixture thoroughly. Return the container to the microwave and heat in 1-minute increments until fully melted and smooth, totaling around 3 minutes cooking time.
  3. Add Rum and Raisins: Set the melted fudge on a heatproof surface and stir in the raisins first to prevent chocolate from seizing, then add the rum. Mix gently to combine everything evenly.
  4. Transfer to Tin: Pour the rum and raisin fudge mixture into the prepared lined tin. Gently tap the tin on the counter to remove any air bubbles for a smooth surface.
  5. Set the Fudge: Place the tin in the fridge and allow the fudge to set for at least 1 hour. For best results, let it chill for a couple of hours or overnight to develop flavors and firmness.
  6. Serve: Once set, use the baking paper overhang to lift the fudge out of the tin. Peel off the paper and cut the fudge into 36 pieces using a sharp knife. Arrange on a plate or in a bowl to serve.

Notes

  • Use cooking chocolate rather than regular eating chocolate for the best texture and melting performance. Milk or white cooking chocolate can be substituted if preferred.
  • Sweetened condensed milk should be a standard 397-gram tin.
  • Use unsalted butter to control salt levels; chopping the butter into smaller pieces helps it melt faster and more evenly in the microwave.
  • Add raisins before the rum to avoid chocolate seizing due to liquid addition.

Find it online: https://marthatasty.com/rum-and-raisin-fudge-recipe/