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Rum and raisin recipe card- Call Me Fudge

How to make rum and raisin fudge

  • Author: Caroline
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 120 minutes
  • Yield: 36 pieces 1x


Units Scale


  • 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. soak raisins in rum- rum and raisin fudge
  • 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. add golden syrup to rum and raisin fudge ingredients rum and raisin fudge ingredients on low heat
  • 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. rum and raisin fudge mixture boiling
  • 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). rum and raisin fudge 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. kraken rum and raisin fudge recipe kraken rum and raisin fudge
  • Add in the raisins, and give it one last mix, ensuring that every bite of fudge will contain tastes of raisin. beat rum and raisin fudge
  • 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. Cut rum and raisin fudge