Rum and raisin may be a bit of a retro flavour, but oh my goodness, this fudge version of those flavours is anything BUT old fashioned! Sweet and lightly laced with rum, with a wonderful chew from the raisins, this delicious fudge is truly a crowd pleaser!
Bringing back the retro!
Older more retro flavours such as this rum and raisin are coming back! I am determined to re-share the love for this gorgeous combination and others, such as coffee and walnut (check out links to recipes with this flavour below).
Back to this rum and raisin dessert though, I love making what I call “quick” or “cheat’s” fudge. Why, you ask? Because it is so quick and easy to make, plus it tastes just incredible! Do you need any more reasons than that? And if, like me, you too are a fan of rum raisin recipes, you are totally in the right place!
What is fudge?
Fudge is basically a dense and soft confection slab. It is known and loved for being smooth and melt in the mouth in texture. The texture of fudge is somewhere between fondant icing and a hard caramel.
How is quick fudge different from traditional fudge?
To make traditional fudge, you would heat up sugar, butter and milk together, which are the basic ingredients for fudge. The mixture is heated to soft ball stage, then beaten whilst cooling to prevent sugar crystals forming. Doing this results in a smooth creamy consistency for the fudge.
Quick fudge does not take as much time to make as traditional fudge. It does not require a thermometer and it does not need beating whilst cooling. All you do is melt together the ingredients, tip the mixture into the prepared tin and leave to set. Job done!
Is fudge the same as Scottish tablet?
No, fudge is much softer and creamier than Scottish tablet. Tablet typically has a brittle, grainy texture. Fudge is softer in texture compared to Scottish tablet which is more of a medium-hard confection.
What ingredients do I need to make this rum raisin fudge recipe?
- White chocolate: forms the body of the fudge. Use your favourite white chocolate for extra deliciousness.
- Condensed milk: for sweetness, creaminess and all round yumminess! Make sure you use the full fat version, not the lighter one.
- Raisins: soaks up the rum and gives the fudge a beautiful additional texture.
- Dark rum: gives a beautiful rich flavour to the raisins and the rum and rasin fudge itself.
What equipment do I need to make this rum and raisin fudge recipe?
- Baking tin*: to set the fudge in.
- Parchment paper: used to line the tin before placing the rum and raisin fudge in to set.
- Digital kitchen scales*: I provide all my measurements in cups too, however I would encourage all bakers to weigh out ingredients using weighing scales when baking. A set of digital kitchen scales is so useful and totally an essential baking tool for me.
- Measuring spoons*: a set of measuring spoons is essential for any baker. This is because these are more accurate than using everyday teaspoons and tablespoons, which can vary greatly in size.
- Small bowl*: to mix the rum and raisins before mixing with the rest of the fudge ingredients.
- Mixing bowl*: to melt and mix the ingredients together when making the fudge.
- Spatula*: used for mixing and smoothing over the fudge, when making it and when transferring it to the tin.
How to make rum and raisin fudge
So after all my talk of how easy it is to make this fudge, do you still have your doubts? Well, I can assure you it really is simple! All you do is combine the ingredients, smoosh into a prepared tin and leave to set. Job done!
Step 1: Line an 8″ x 8″ tin with baking parchment and set it aside.
Step 2: Mix together the raisins and 2 tbsp of the dark rum together in a small bowl. Microwave on high for 30-40 seconds, then stir once more. Set aside.
Step 3: Into a large microwave safe bowl, place the white chocolate and condensed milk. Melt together in 10-20 second bursts, making sure to stir in between heatings, until completely melted and combined.
Step 4: Stir in the remaining rum, then add in the boozy raisins and fold through.
Step 5: Tip the rum and raisin fudge mixture into the prepared tin, then push it into the corners and smooth the top. Place in the fridge to set for at least a couple of hour before slicing to serve. Enjoy!
How do I line my tin?
There are several ways to line the tin for the fudge. The easiest way is to cut two strips of parchment paper slightly smaller than the width of the tin. Place them in a cross shape within the tin, leaving an overhang on all four sides. Fold the paper along the bottom and side edges of the tin to give nice clean lines when the fudge is left in to set.
Can I use evaporated milk instead of condensed milk in this fudge recipe?
No, evaporated milk cannot be substituted for condensed milk when making a simple fudge recipe like this one. There is no swap for condensed milk in quick fudge recipes.
How long does this rum and raisin fudge last and how do I store it?
This fudge needs to be stored in an airtight container. It is a very soft fudge, due to the alcohol used in making it, so I would recommend storing it in the fridge, with a piece of parchment paper between layers if stacking the fudge.
Can you freeze fudge?
Absolutely! You can freeze it for up to 2 months. Just wrap it up tightly in two layers of cling film and pop into an airtight container. To defrost, thaw the fudge overnight in the fridge before serving.
Is fudge gluten free?
Yes, a basic quick fudge recipe is gluten free, so there is no gluten in this rum and raisin fudge.
Additional tips for making this rum and raisin fudge recipe
- Invest in good quality ingredients. Since there are so few ingredients used to make it, you will really notice a difference if using a good quality chocolate, condensed milk and rum when making this recipe.
- Preparation is key! Line the tin and get all the tools you need ready. Being prepared before you begin is the best way to avoid stress.
- I find heating the raisins and rum together helps it absorb quicker. You can leave it to soak overnight too, of course, this is just a quick fix/cheat I use.
- Chill your fudge for at least 2-3 hours for it to set. I prefer leaving mine overnight.
- This turns out to be quite a soft fudge. I find it is best kept in an airtight container in a cool spot, or even in the fridge, when not being served/eaten.
- Use a sharp knife to cut the fudge. This is quite a sticky fudge when cut, so you will need to wipe the knife down in between cuts. Wiping down the knife between cuts will give you clean edges on the fudge pieces.
- You can make this with milk or dark chocolate if you wish. It will, of course, change the final flavour of the fudge. I prefer white chocolate for the best flavour, but feel free to change to your tastes!
If you have any other questions about this rum and raisin fudge recipes, please use the comments below to ask away and I will do my best to help. And if you made and enjoyed this, you know I want to hear from you too! You could even post a picture on Instagram and tag me when you share it with the world!
More recipes for you to enjoy
More fudge recipes and retro bakes on my blog for you to check out:
Coffee and walnut cupcakes: Are you a coffee fan? Then you will adore these beauties! Delicious, soft, light and fluffy cupcakes packed with coffee flavour, with chunks of walnuts all the way through. They are topped with the most amazing smooth coffee buttercream, then crowned with a walnut and a couple of coffee beans. Coffee heaven!
Strawberries and cream fudge: this fudge is a take on a quintessentially British flavour favourite. Creamy and delicious, this one is sure to bring on the flavours of summer!
Oreo fudge: This baby is always a hit with everyone who tries it! Creamy, melt in the mouth indulgence with beautiful crunch and texture from the biscuits, people never believe just how easy this fudge is to make!
Happy fudge-making, my friends! x