Wednesday, December 2, 2020

Rum and Raisin Fudge

 Another Christmas box item for this year is Rum and Raisin Fudge. I wanted to include fudge as one of the sweets in my boxes, and rum and raisin is a winning flavour combination.

I used this Australian Women’s Weekly recipe for my fudge. It was easy to make, with no need for a thermometer.

This fudge is rich and decadent - a small piece is enough. The rich chocolate flavour is offset nicely by the rum-soaked raisins.

To make this fudge, you will need:

1 cup raisins
2 tablespoons rum
395g can condensed milk
125g butter
1 cup brown sugar
2 1/2 tablespoons golden syrup
150g chopped milk chocolate

Grease and line a 20cm square cake tin.

Put the rum and raisins in a small bowl and soak for 10 minutes.

Put the condensed milk, chopped butter, brown sugar and golden syrup in a medium saucepan. Stir over low heat until combined, then bring to the boil. Boil for 10 minutes, stirring constantly .

Stir through the chopped chocolate and raisin mixture.  Remove from the heat and scrape the mixture into the prepared cake tin. Smoothe the top.

Allow the fudge to cool for 6 hours at room temperature before cutting into squares.


  1. I would love to make this fudge but concerned that milk chocolate + condensed milk will make it overly sweet.
    What do you think of substituting dark chocolate for milk chocolate?
    Also 2 tablespoons of rum in a cup of rains suggests that the rum flavour would be mild. Again your opinion would be appreciated.
    Regards from Brisbane,

    1. Hi Angela, thanks for dropping by. I did actually use dark chocolate instead of milk and it was great - rich rather than overwhelmingly sweet. The rum flavour was quite mild, so if you love that real rum and raisin flavour, by all means amp it up!

  2. Ooh I'm a big rum and raisin fan so I think I'd love this!! :D

  3. Thank you. I will certainly make this.
    Also there is obviously a mistake in the quantity of golden syrup. I think it should be 2 1/2 tablespoons of golden syrup not 25??
    Thanks again,