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Member recipe

Rum and Raisin Fudge

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(2 ratings)

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Serves 1 - 24 Pieces

Easy to make and delicious! Keeps in an air tight container for four weeks

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  • 3 tablespoons Dark Rum
  • 4oz roughly chooped raisins
  • 14oz sweetened condensed milk
  • 5oz milk
  • 1lb demerara sugar
  • 4oz butter


    1. Soak raisins in dark rum. Set aside for later.
    2. Grease an 8 inch square pan and line with parchment paper.
    3. Combine remaining ingredients in a large nonstick saucepan over medium heat and stir until the sugar dissolves.
    4. Bring to a boil and gently simmer for 10-15 minutes.
    5. Stir constantly until it reaches 240 F on a sugar thermometer or the soft ball stage. (a soft ball is formed when a little bit of the mixture is dropped into a glass of cold water).
    6. Remove from heat.
    7. Beat for 10 minutes until thick and grainy. Stir in raisins and rum.
    8. Pour into square pan and leave to cool.
    9. When completely cold, cut into 24 small bits with a sharp knife.

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simmo303's picture

A standard recipe with an interesting flavouring. Simmer time quoted is optimistic, it typically takes longer to reach Soft-ball stage - boiling too fast can result in burning. It must go to 116 Centigrade otherwise it will not set - that was probably
Dotty's problem. I usually make this without the raisin mix and add a tbsp of Vanilla essence at the beating stage. As for keeping for 4 weeks, not the slightest idea . . .

Dotty Compton's picture

Please don't waste your time or ingredants total waste of time tried every thing to get it to set
Even froze it and guess what it wouldn't even freeze
I hate bining anything but I was sick of the site of this fudge

simmo303's picture

You did not boil the mix to the right temperature!