A cult ice cream flavor popular in the towns of the English coast, rum and raisin is enjoyed by those young and old, as it is sweet and creamy with a kick of spiced booze. Because when it comes to rum raisin fudge, what’s not to love?
You can make rum and raisin fudge by using a traditional cream based fudge recipe boiled to the …. Then add in the rum once it has cooled just before you beat. Once smooth add the raisins and set.
This rum raisin fudge will have you addicted. Especially, with the rum soaked raisins which elevate this sweet treat to the next level. Continue reading to find out how you can make your own…
Rum and raisin fudge recipe
Ever wanted to turn your favourite ice cream recipe into fudge? At Call Me Fudge we love anything and everything that contains RUM. Like a ray of sunshine on a cloudy day, this fudge will have everyone running to your call.
For this recipe we recommend using a dark and spiced rum to ensure every single bite has that distinct flavor.
You can omit the raisins and keep it plain by using only the shot of rum for flavoring or even add some desiccated coconut for a taste from the tropics or some dark chocolate for pure indulgence.
Equipment
8x8inch Prepared baking tray (lined with parchment paper)
Print
How to make rum and raisin fudge
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 120 minutes
- Yield: 36 pieces 1x
Ingredients
- 2 + 1/4 cups demerara sugar
- 1 + 1/4 cups double cream/ heavy cream
- 1/2 cup golden syrup
- 1/4 butter
- 1 TBSP vanilla extract
- 1/3 cup raisins
- 2 large shots of your favorite spiced rum
Instructions
- Start off by soaking the raisins in 1/4 cup of rum in a bowl. You can do this overnight or 2/3 hours prior to the fudge making to save on prep time during the day.
- Once the raisins have been sat in the rum, you’ll see them become all plump and juicy. Any remaining liquid can be saved for the fudge later.
- Take a muslin cloth or some kitchen towel and pat the raisins down to release any excess liquid. The raisins should hold the flavour of the rum, but little to no liquid should be held in them. Too much liquid in the raisins will encourage mold/bacteria to grow.
Now it is time to start making the fudge!
- In a heavy bottomed saucepan add your double cream (be careful not to spill down the sides of the pan), add in the demerara sugar, butter chunks and golden syrup.
- Set your flame to a low heat and place your saucepan on top. Let these ingredients melt down to a simmer, whilst casually stirring.
- When your sugar has dissolved you’ll see that there should not be any sugar granules on the back of your wooden spoon, let the flame up to medium to ensure that it is completely melted.
- You should keep stirring constantly so that the sugar syrup doesn’t catch and burn.
- Once, the fudge mixtures starts to grow and bubble to a boil, stop stirring and remove the wooden spoon.
- Let it boil away for 5-10 minutes. During this time insert your candy thermometer, and when it reads 234 and 237 °F/ 112 and 114 °C turn off the flame. Carefully place your pan onto a heat proof mat. Alternatively, you can use the cold water method to see if your fudge is cooked (it should be at the soft ball stage).
- Whilst, the hot fudge mixture is resting, insert the candy thermometer again. You’ll need to wait for the mixture to cool down for about 10-15 minutes or until the candy thermometer reads 109 to 113 °F/ 43 to 45 °C.
- Now you can add the shot of rum to the fudge. Beat the fudge vigorously using the wooden spoon until it begins to thicken and lose its glossy finish. This will take 20 minutes of hard work.
- Add in the raisins, and give it one last mix, ensuring that every bite of fudge will contain tastes of raisin.
- Pour and add the mixture into your lined baking dish.
- You can smooth and encourage the fudge to the sides using a silicone spatula.
- Before you place your prepared pan of fudge in the fridge for a quicker set, you must allow the fudge to cool completely.
- Allow to set on the side for 4 hours or 2 hours in the fridge.
- Use a sharp knife to cut into thick squares, you should be able to get 36 pieces from this recipe.
FAQs
Does rum and raisin fudge have alcohol?
Rum and raisin fudge does contain alcohol. In our recipe we have soaked the raisins in spiced rum and added the spirit to the fudge too.
Can you get drunk off rum and raisin?
It will depend on the amount of rum used in the recipe of the rum and raisin product. You would have to consume an excessive amount to attain any side effects.
In summary
So why not give this rum and raisin fudge recipe a whirl – we promise it won’t disappoint!
In for a different spirit? Why not try making our other boozy fudge recipes:
