Rum and Raisin fudge

Submitted by Cheryle Baird

Rum and Raisin fudge

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Serving: 24
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes


  • 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


  • Melt chocolate, butter, vanilla, and condensed milk in slow cooker, when chocolate is melted add rum essence.
  • Cook on high without lid for 1 hour depending on cooker, stirring every 15 mins.
  • When fudge is almost cooked add 140g of the raisins and stir through gently. ( reserve remainder for decoration)
  • Cook further 15 mins
  • Pour mixture into baking paper lined slice tin
  • Place reserved raisins on top
  • Refrigerate for approx 2 hours or until cold and set
  • Turn out onto board and slice into bite size pieces..... Enjoy!

2 thoughts on “Rum and Raisin fudge”

  1. 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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