This condensed milk rum and raisin fudge is quick and easy to make with only 4 ingredients! There's no boiling required- just melt it and mix it then let the fridge do the rest of the work for you!
Looking for a delicious edible Christmas gift? This rum and raisin fudge is just the thing! It's super easy to make with condensed milk, which means there's no need for boiling or using a candy thermometer. It's an ideal fudge recipe for beginners.
The combination of the rich dark chocolate, the sweet condensed milk and the fiery dark rum is SO good that you'll want to make this recipe over and over again! I cannot wait for you to try it!
For those of you who have never made condensed milk fudge before, I've written a whole post below with everything you need to know. This includes ingredient notes, detailed step-by-step instructions, top tips, and answers to FAQs. I hope you find it helpful. If you'd prefer to skip to the TLDR version, just scroll to the end of the post to get to the recipe card. Enjoy!
Ingredients
Here are all of the ingredients you'll need to make rum & raisin fudge:
- Rum: This is the key ingredient that gives that classic boozy flavour. A dark rum or spiced rum will work best for this fudge.
- Raisins: Try to use plain raisins without any oil, sugar or other ingredients added. This will ensure they soak up as much of the rum as possible.
- Condensed Milk: This helps to give the fudge its classic creamy texture and of course, adds sweetness. Make sure to use sweetened condensed milk and not evaporated milk. The two often get confused but they're not the same thing and will produce very different results!
- Dark Chocolate: For this recipe, we'll be using 60% dark chocolate. This type of chocolate has a rich, slightly bitter flavour that complements the sweetness of the raisins and condensed milk perfectly.
Equipment
- Small bowl: To soak the raisins in the rum. If you plan to soak them overnight, it's best to cover them so you'll need some clingfilm too.
- Saucepan: Or a heatproof bowl, to melt the chocolate in. If possible, use one that's big enough to fit the other ingredients in too. This will save you the additional mess of using a separate mixing bowl.
- Utensils: You'll need a wooden spoon for mixing everything together plus a sharp knife to cut the fudge once it's set. A rubber spatula is also super handy for pressing the fudge into the tin because it won't stick as much as a wooden spoon will.
- 8-inch tin: This size of tin will give you the best fudge thickness but a slightly larger or slightly smaller tin will work fine too. For other tin sizes, you can use my cake pan converter to adjust the ingredient quantities accordingly.
- Baking paper: To stop the fudge from sticking to the tin. You can leave a little bit hanging over each edge to make it easy to lift out later.
How to Make Condensed Milk Rum & Raisin Fudge
Step 1: Start by adding 130g of raisins to a bowl and cover them with 100ml of dark rum. Mix briefly to combine and leave them to soak for at least 1 hour. The longer you soak them, the more rum they'll soak up and the better the fudge flavour will be. I'd recommend covering the bowl in clingfilm and soaking them overnight if you have time.
Step 2: When you're ready to start preparing the fudge, line an 8x8-inch tin with baking paper. Set it aside for now.
Step 3: Break 500g of 60% dark chocolate into pieces and add it to a saucepan. Place the saucepan over low heat on the stove and stir gently until it's fully melted.
Alternatively, you can put the chocolate into a heatproof bowl and melt it in the microwave. Just make sure to take it out and stir it every 30-40 seconds to stop it from burning or seizing.
Step 4: Once the chocolate is melted, remove it from the heat and stir in 1 tin (397g) of condensed milk. The mixture will become thick and glossy.
Step 5: Drain the raisins to get rid of any leftover rum then add them to your fudge mixture, setting a few aside for the topping. Mix well to combine.
Step 6: Transfer the mixture to your lined tin and press it into place. A rubber spatula is a great tool to use for this step, as it won't stick to the fudge as much as wooden or metal utensils will.
Step 7: Top with the remaining rum-soaked raisins and firmly press down on them to help them stick.
Step 8: Pop the fudge in the fridge for around 2-3 hours until it has fully set. Then remove it from your tin and cut it into cubes. I typically cut mine into 30 pieces but you can make yours bigger or smaller if you prefer.
Top tips
- Use 60% cocoa dark chocolate for the best fudge texture and flavour.
- Drain the raisins from any excess rum before you add them to the mixture. The extra liquid can prevent the fudge from setting properly.
- Work quickly once you've added the condensed milk because it will start to thicken and set straight pretty fast.
- If you're struggling to cut your fudge after it's set, it can help to use a warm knife. To warm your knife, just run it under boiling water and dry it thoroughly before each slice.
- Package your fudge into small cellophane bags for an adorable edible Christmas gift!
FAQ
If you store your fudge in an airtight container in the fridge, it'll stay fresh for up to 2 weeks. That is of course, if you don't eat it all before then!
Yes, you can freeze it for up to 3 months. You can either wrap the whole slab of fudge tightly in clingfilm or you can freeze individual squares in an airtight container. To stop the pieces from sticking together as they freeze, you can separate them with small pieces of baking paper. Alternatively, you can freeze them on a baking tray until they're solid then pop them into a freezer bag.
You sure can! For a kid-friendly version, you can soak the raisins in apple juice instead of rum. You can also use plain raisins without soaking them first. The flavour will of course be a little different, but it will still be delicious!
More fudge recipes:
- Toblerone fudge
- White chocolate Oreo fudge
- Milky Way fudge
- Kinder Bueno fudge
- Chocolate cherry fudge
- After Eight fudge
- Terry's Chocolate Orange fudge
I hope you like my rum & raisin fudge recipe! If you try it at home, please leave a rating and comment below to let me know what you think. Enjoy!
Easy Rum & Raisin Fudge With Condensed Milk
Ingredients
- 130 g Raisins (~4.5oz)
- 100 ml Dark rum (~⅓ cup + 1 tablespoon)
- 500 g 60% Dark chocolate (~17.5oz)
- 397 g Sweetened condensed milk (~14oz)
Instructions
- Place the raisins into a bowl and pour the rum over them. Leave them to soak for at least an hour but preferably overnight (the longer you leave them, the more rum they'll soak up).
- Line an 8x8-inch tin with baking paper.
- Break the chocolate into pieces and melt in a saucepan over low heat on the stove. Once it's fully melted, remove it from the heat and stir in the condensed milk.
- Drain the raisins to get rid of any leftover rum then mix them into the fudge mixture, setting a few aside to top if desired.
- Transfer the mixture to your lined tin and press it down firmly into place. A rubber spatula is a great help for this part. Top with the remaining rum-soaked raisins.
- Refrigerate the fudge for 2-3 hours until firm. Then remove it from the tin, cut it into squares and enjoy!
Video
Notes
- Store in an airtight container at room temperature for up to 2 weeks.
Lisa
Another great fudge i have made l didn't get any made for birthday present but was told it didn't last long 😄 thank you...