Rum & Raisin Fudge Recipe

Another favourite at Christmas time, these make a good alternative to rum balls- or you could just try both! Make sure you use really good quality rum to really get maximum punch from this fudge.

Rum & Raison Fudge

The Recipe

Preparation Time: 10 minutes (+ soaking time)

Ingredients (makes about 40)

  • 60ml (1/2 cup) rum (vary to taste)
  • 100g (1/2 cup) raisins
  • 400g dark chocolate, coarsely chopped (or cheat & use choc pieces)
  • 1 x 395g can sweetened condensed milk
  • 50g unsalted butter


  1. Line a shallow 21cm x18 cm cake pan with non-stick baking paper.
  2. Soak the rum and raisins in a small bowl for at least an hour so raisins can absorb the rum.
  3. Gently melt the chocolate, condensed milk and butter in a bowl over a saucepan half-filled with simmering water. Stir until chocolate melts and the mixture is smooth & glossy.
  4. Stir in the raisin mixture & combine.
  5. Spoon into the lined pan and use the back of a spoon to smooth. Set aside to cool.
  6. Refrigerate for at least 2 hours or until firm.
  7. Cut into squares and store in an airtight container.

Viola! Impress the relatives this Christmas with your culinary rum delights!


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