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Delicious four-ingredient rum and raisin fudge that is so easy to make! Perfect for gifts, or just for yourself!
So when I make recipes, I always want to make sure to do recipes that I know you guys love – and it’s something I have always done. Whether I do an Instagram story asking for recipe ideas or a Facebook post – it’s always what you want.
My first recipe book was literally based on these lists, as well as my newly announced second book – I just adore to do recipes that you guys have requested because, at the end of the day, you are the ones who are going to make them!
One of the recipes that have been requested over and over is Rum & Raisin fudge. Now I know rum and raisin is a classic flavour combination, but it did surprise me somewhat that so many of you wanted it – as so many of you hate raisins?!
To me, rum and raisin is an iconic ice cream flavour that has been around for so long, so turning it into other bake ideas is surely a sure thing right?! Well, apparently at least – so I hope you guys are excited about this beauty of a recipe.
I have had a few people make the recipe by themselves using my baileys fudge as a base recipe, and that’s basically what I have done here too – it works, so why not?! It’s a deeply flavoured fudge, but it works so well.
The recipe starts off with a dark chocolate base as I just think it combines so well with the rum and raisins – and it’s so easy. Condensed milk and dark chocolate are one of the easiest ways to create fudge – and it sets so well.
Using milk chocolate or white chocolate is slightly harder as you need to use more chocolate to make sure that the fudge actually sets – so just like my baileys fudge, I use dark to help the fudge definitely set.
I decided to use Kraken rum as it’s what I had on hand easily, but you can use any dark rum you fancy. The best way to start is to soak the raisins in the rum the night before so that you have deliciously plump raisins that are full of the rum flavour.
You can then drain off the raisins, saving the rum for the recipe and topping it up with any extra that you need! It’s so simple. You can add a little vanilla to the fudge if you wanted a hint of sweetness as it is a deeply flavoured fudge.
If you don’t like raisins, you can try it without – but the rum flavour will be considerably less as you won’t have had it soaked into the raisins as well, and you can’t increase the liquid too much as you risk the fudge not setting too well, unfortunately.
I really hope you love this recipe as much as I do! Enjoy! Jane x
Rum & Raisin Fudge!
- 150 g raisins
- 150 ml dark rum (maybe extra)
- 397 g condensed milk (one tin)
- 400 g dark chocolate
- Add the raisins to a bowl, and pour over the dark rum.
- Leave this to sit for a minimum of 2 hours, but preferably overnight.
- In a medium sized heavy-based saucepan, add the condensed milk and dark chocolate.
- Add the rum soaked raisins into the pan, and up to 50ml of rum (if there is any left in the bowl from soaking! If not, add extra from the bottle.)
- Melt the mixture together on a low heat until smooth
- Pour into a lined 7x11" brownie tin, or a 9x9" square tin.
- Leave the fudge to set in the fridge for 4 hours or so. Portion and enjoy!
- I used dark chocolate as it sets best.
- If you want to use milk chocolate, you need to use 500g minimum, but it still may not set well.
- I used kraken, but any dark rum works well.
- This lasts for 2+ weeks in the fridge.
- The fudge can freeze for 3+ months.
- I used this tin, but you can also use this tin!
- I use this dark chocolate
- Use this vanilla extract
Find my other recipes on my Recipes Page!
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