Rum and Raisin fudge

Rum and Raisin fudge


October 27, 2014

  • Prep: 5 mins
  • Cook: 1 hr
  • Yields: 24+


600g dark chocolate

1 can condensed milk

1tbls butter

1/2 teaspoon vanilla bean paste or 1 tbls essence

3 dessert sp rum essence

150g raisins


1Melt chocolate, butter, vanilla, and condensed milk in slow cooker, when chocolate is melted add rum essence.

2Cook on high without lid for 1 hour depending on cooker, stirring every 15 mins.

3When fudge is almost cooked add 140g of the raisins and stir through gently. ( reserve remainder for decoration)

4Cook further 15 mins

5Pour mixture into baking paper lined slice tin

6Place reserved raisins on top

7Refrigerate for approx 2 hours or until cold and set

8Turn out onto board and slice into bite size pieces..... Enjoy!

Submitted by Cheryle Baird


2 Reviews


July 23, 2017

Sounds great, I would use probably 1/3 of a cup all up

Maureen Quinn

July 22, 2017

If i wanted to use proper rum what difference would it make to the recipe and how much would i use plz as i would like to soak the rains in the rum night before

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