Rum Ball Fudge

Rum Ball Fudge


June 16, 2015

  • Prep: 5 mins
  • Cook: 1 hr
  • Yields: 48 - 64


750 grams milk chocolate

1 can condensed milk

100 mL rum

1 cup raisins

1 cup coconut

100 grams crumbled sponge cake


1Break up chocolate and put in the slow cooker insert.

2Pour half the condensed milk on top and mix the rum into the remaining milk.

3Add the rum flavoured condensed milk into the slow cooker.

4Cook on high for approximately 1hr, stirring every 10 to 15 minutes until a crust forms on top between stirrings.

5Mix through the raisins, coconut and sponge cake.

6Pour into a lined tray and place in the fridge to set.

7When set, remove from the tray and cut into squares.

Submitted by Narelle Youngs


4 Reviews

Paulene @ Slow Cooker Central

November 12, 2021

The alcohol content isn’t evaporated out in slow cooking like stove top methods Glenys. If you want to avoid alcohol content you could perhaps try a rum essence instead? 🙂


November 11, 2021

Does the alcohol cook out so you are left with the taste?


December 13, 2020

Super easy to make and YUM!

Diane Morris

December 10, 2020

Oh my gosh, I made this not knowing what to expect as neither Hubby or I are Rum drinkers…..well let me tell you….I will certainly be making this again….it is absolutely Delish 😋

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