Rum Raisin Fudge

One of the main requests in fudge making this year from my husband is his desire for me to make rum raisin fudge. On the west coast, rum raisin isn’t all that common, but I have seen more examples of it on the east coast and especially in the UK. This is a UK fudge recipe, flavored with rum and raisin, and it is quite different from traditional American-style fudge.

This fudge uses brown sugar (and a lot of it) for the base, which changes the overall texture of the fudge. The original recipe calls for muscovado sugar, which is a type of brown sugar. I was in the British shop and couldn’t recall if I needed muscovado sugar or demerara sugar, but I had already stocked up on regular brown sugar so I ended up using that. I do try to make different British recipes, but the best advice is to stay flexible and use what ingredients are available.

This is one of the fudge recipes that I made that does require the use of a candy thermometer. When I started doing that, I was so worried that I wouldn’t get the temperature correct, but it just requires a little patience to watch and make sure the fudge doesn’t get overcooked. You do want this fudge to crystallize somewhat, which is different than most of the fudge I made. This fudge is quite sticky and sweet, and has that grainy texture that is typical of British-style fudge.

Rum Raisin Fudge
100 grams raisins
3 tablespoons rum
14 ounce can sweetened condensed milk
100 grams butter
 500 grams brown sugar

Line an 8” square pan with parchment and spray the parchment with nonstick cooking spray.

Add the raisins and the rum to a small bowl and allow to soak for at least an hour.     

In a heavy-bottomed saucepan, combine the sweetened condensed milk, butter, and brown sugar. Bring to a boil, stirring all the time to dissolve the brown sugar. Continue stirring (while boiling) for about 10 minutes, until the mixture reaches 235-240 degrees (soft ball stage). The constant stirring will help avoid burning the mixture in the pan.

Once the mixture reaches temperature, remove it from the heat and add the rum/raisin mixture. Stir vigorously until the fudge begins to crystallize and thicken. Pour the mixture into the prepared pan and allow to cool in the refrigerator overnight.

When fully set, remove from the pan and cut into 1” squares. Store in the refrigerator.

Recipe from Woman & Home