Recipe: Rum & Raisin Fudge

Fudge gets a slightly boozy flavour with the addition of rum-soaked raisins in this sweet treat. Makes an ideal gift for fudge lovers.


1 can condensed milk
450g demerara sugar
125g chopped butter
140g whole milk
300g raisins
Dark rum


  1. Soak the raisins in dark rum and leave overnight.
  2. Put the condensed milk, demerara sugar, chopped butter, and whole milk in a medium saucepan. Stir over a medium heat until the butter melts and the sugar dissolves.
  3. Bring to a boil and gently simmer for 10-15 minutes.
  4. Stir constantly until it reaches 240F on a sugar thermometer. If you don’t have a sugar thermometer you can use the soft ball technique by dropping a small amount of the mixture into a glass of cold water. If it forms a soft ball it is at the right temperature.
  5. Continue to boil gently for 6 minutes. Remember to stir often to prevent the bottom sticking and burning.
  6. Remove from the heat and when the bubbles subside add in the rum-soaked raisins.
  7. Pour into a baking tray lined with parchment paper. Allow to cool for a few hours before putting in the fridge overnight to set.
  8. Cut into small pieces.

Rosa Medea is Life & Soul Magazine’s Chief @rosamedea


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