Rum Raisin Fudge Recipe
This Rum Raisin Fudge Recipe gives you thick, creamy, boozy fudge packed with rum-soaked raisins and rich chocolate—no oven, perfect for gifting, and just fancy enough to feel like a holiday treat.
If you grew up loving rum raisin ice cream, this rum raisin fudge is that nostalgic flavor in candy form. It’s an easy rum raisin dessert you make on the stovetop with sweetened condensed milk, good chocolate, and plump, rum-soaked raisins. The texture is velvety, the flavor is warm and a little grown-up, and it looks beautiful in a tin or on a cookie platter.
As a 50-year-old mom who has baked her way through many a potluck and office party, I love a recipe that feels special but doesn’t keep me tied to the stove all day. This homemade rum fudge checks all those boxes—it’s a no-bake boozy fudge recipe you can make ahead, cut into neat raisin fudge squares, and stash in the fridge for when company stops by.
You can also easily adjust how “boozy” it is, make it kid-friendly, or dress it up with toppings. So, think of this Rum Raisin Fudge Recipe as your new holiday rum fudge “party trick”—simple ingredients, big payoff.
Why You’ll Love This Rum Raisin Fudge Recipe
- No oven needed – This is a true no-bake rum raisin candy; everything happens on the stovetop.
- Easy but impressive – It looks like fancy chocolatier fudge, but it’s beginner-friendly.
- Boozy (if you want it) – You can keep the rum strong for an alcoholic fudge dessert or simmer it longer for a milder version.
- Perfect for gifting – These neat raisin fudge squares stack beautifully in tins and gift boxes.
- Rich, creamy texture – Sweetened condensed milk and butter give you that old-fashioned creamy rum fudge feel.
- Customizable sweetness – Use semi-sweet, dark, or a mix of chocolate to suit your taste.
- Great make-ahead dessert – It keeps well in the fridge or freezer, so holiday hosting is less stressful.
- Rum raisin twist on classic fudge – A nostalgic spin that stands out next to plain chocolate fudge.
- Scales nicely – Make a small batch for home or double it for parties and cookie exchanges.
Ingredients
Let’s walk through what you’ll need for this chocolate rum fudge. Simple pantry staples, but the details do matter for the best flavor and texture.
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1 cup raisins
Regular dark raisins work best; golden raisins also work if you prefer a lighter, fruitier note. -
1/2 cup dark rum
Use a rum you’d actually drink—something like Myers’s, Captain Morgan, or another dark or spiced rum. (For less alcohol, see notes below.) -
3 cups (about 18 oz / 510 g) semi-sweet chocolate chips or chopped chocolate
Use good-quality chocolate for the best creamy rum fudge. You can use half dark chocolate if you like a deeper flavor. -
1 can (14 oz / 396 g) sweetened condensed milk
This is the classic fudge base—don’t swap in evaporated milk, it’s not the same. -
4 tablespoons (1/2 stick / 56 g) unsalted butter, cut into pieces
Butter adds richness and helps the fudge set with a smooth, sliceable texture. -
1 teaspoon pure vanilla extract
Rounds out the flavor and softens any sharp alcohol edges. -
1/4 teaspoon fine sea salt
Just enough to balance the sweetness and bring out the chocolate. -
Optional topping: 2–3 tablespoons chopped toasted nuts (pecans, walnuts, or almonds)
Sprinkle on top before chilling for crunch and a more “grown-up” finish. -
Optional: 1–2 tablespoons additional rum (for extra boozy flavor)
Stirred in at the end off the heat if you want a stronger alcoholic fudge dessert. Use with care; too much liquid can affect set.
Directions
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Soak the raisins in rum
In a small bowl, combine the raisins and 1/2 cup dark rum. Stir, cover, and let them soak at least 30 minutes, or up to overnight in the fridge. The longer they soak, the plumper and more flavorful your rum raisin fudge will be. -
Prep your pan
Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, letting it hang over two sides to create “handles.” Lightly grease the parchment with a little butter or nonstick spray. This makes it much easier to lift and slice your raisin fudge squares later. -
Drain (and save) the rum
After soaking, drain the raisins. Reserve 2–3 tablespoons of the soaking rum for the fudge and set both raisins and rum aside. If they’re very wet, gently pat the raisins dry with a paper towel so they don’t add too much extra moisture. -
Melt chocolate, butter, and sweetened condensed milk
In a medium heavy-bottomed saucepan, add the chocolate, sweetened condensed milk, and butter. Set over low heat and stir slowly and constantly with a rubber spatula or wooden spoon. The key here: keep the heat low so the chocolate melts gently and doesn’t seize or burn. -
Stir until smooth and glossy
Continue stirring until the mixture is fully melted, thick, and shiny—no chunks left. This usually takes 5–7 minutes. When it’s smooth, remove the pan from the heat. -
Add vanilla, salt, and rum
Stir in the vanilla, salt, and 2–3 tablespoons reserved rum. Taste carefully (it will be warm) and decide if the rum flavor is strong enough. If you’d like, add up to 1 tablespoon more rum—just remember, more liquid can make the fudge slightly softer. -
Fold in the rum-soaked raisins
Add the drained raisins and fold them through the fudge mixture until evenly distributed. Work fairly quickly here; as the fudge cools, it will start to thicken and become harder to spread. -
Spread in the pan
Scrape the fudge into your prepared pan. Use an offset spatula or the back of a spoon to press it gently into an even layer, smoothing the top. If using chopped toasted nuts, sprinkle them on now and press lightly so they stick. -
Chill until firm
Place the pan in the refrigerator and chill until firm, at least 2–3 hours, or overnight for the cleanest slices. The center should feel solid when gently pressed. -
Slice into raisin fudge squares
Lift the fudge out of the pan using the parchment “handles.” Place on a cutting board and use a sharp knife to cut into 25 small squares (5 by 5) or 16 larger squares (4 by 4). Wipe the knife between cuts for neat edges. -
Serve and enjoy
Serve slightly chilled or at cool room temperature for the creamiest texture. This easy rum raisin fudge makes a lovely rum raisin dessert on a holiday platter or tucked into tins as rum raisin candy gifts.
Servings & Timing
- Yield: 16–25 squares, depending on how large you cut them
- Prep Time: 20 minutes active (including soaking setup)
- Soak Time: 30–60 minutes (longer if you’d like)
- Chill Time: 2–3 hours
- Total Time: About 3–4 hours, most of it hands-off chilling and soaking
You can speed things up by soaking the raisins the night before and making the fudge in the morning.
Variations
You know what? This recipe is incredibly flexible. Here are a few ideas if you like to play in the kitchen:
- White Chocolate Rum Raisin Fudge – Swap half or all of the chocolate for white chocolate for a sweeter, creamy rum fudge with a vanilla-forward flavor.
- Spiced Holiday Rum Fudge – Add 1 teaspoon ground cinnamon and a pinch of nutmeg for a true holiday rum fudge vibe.
- Coconut Rum Raisin Fudge – Stir in 1/2 cup toasted shredded coconut and use coconut rum for a tropical twist.
- Nutty Rum Raisin Fudge – Mix 1/2 cup chopped toasted pecans or walnuts directly into the fudge instead of just on top.
- Kid-Friendly Raisin Fudge – Soak the raisins in hot apple juice or orange juice instead of rum for a non-alcoholic version.
- Extra Dark Chocolate Rum Fudge – Use 70% dark chocolate and add an extra tablespoon of sugar if needed for those who like their chocolate bold.
Storage & Reheating
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Room temperature:
If your kitchen is cool, you can keep this rum raisin fudge in an airtight container at room temperature for up to 3 days. Layer the raisin fudge squares with parchment or wax paper so they don’t stick. -
Refrigerator:
For best freshness, store in the fridge for up to 2 weeks. The chocolate rum fudge will be firmer straight from the fridge; let it sit at room temperature for about 10–15 minutes before serving so the texture softens a bit. -
Freezer:
This easy rum raisin fudge freezes well. Wrap the slab tightly in plastic, then foil, or store squares in a freezer-safe container with parchment between layers. Freeze for up to 2–3 months. -
Thawing:
Thaw in the refrigerator overnight or on the counter for 30–45 minutes. No actual reheating needed—just let it gently come back to a pleasant eating temperature. -
Make-ahead tip:
For the holidays, I like to make a batch of holiday rum fudge 1–2 weeks before Christmas, freeze half, and keep half in the refrigerator for last-minute dessert trays and teacher gifts.
Notes
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Alcohol content:
Because we don’t cook the rum for a long time, some alcohol does remain. If you’re serving kids, pregnant guests, or anyone who avoids alcohol, make the juice-soaked version or simmer the rum for a few minutes before soaking the raisins. -
Texture troubleshooting:
If your fudge feels too soft after chilling, don’t panic. Chill it longer, or even freeze for 20–30 minutes before slicing. Next time, reduce added liquid slightly or use slightly more chocolate. -
Chocolate choice matters:
Cheaper chocolate chips often have more stabilizers and can set a bit firmer and sweeter. If you like a smoother, more “luxury” feel, use chopped baking bars or a mix of chips and bars. -
Cutting clean squares:
Use a long, sharp knife, dip it in hot water, and wipe dry between slices. It’s a tiny extra step that makes your raisin fudge squares look like you bought them from a candy shop. -
Balancing sweetness:
Semi-sweet chocolate plus sweetened condensed milk is fairly sweet. If you prefer a less sweet rum raisin dessert, swap in some dark chocolate and add a pinch more salt. -
Flavor meld time:
The flavor actually improves after a day in the fridge. The rum, raisins, and chocolate relax and blend together—so if you can, make it at least a day before serving.
FAQs
Is this rum raisin fudge safe for kids?
Because this is a boozy fudge recipe, I treat it as an adults-only dessert. For kids, soak the raisins in hot apple juice or orange juice instead of rum and skip the added rum in the fudge.
Can I make this Rum Raisin Fudge Recipe without alcohol?
Yes. Replace the rum with juice (apple, orange, or grape) and follow the same steps. You’ll still get a lovely raisin fudge candy, just without the alcoholic fudge dessert aspect.
Why didn’t my fudge set properly?
Usually it’s from too much liquid or very warm room temperature. Chill it longer, try the freezer for 20–30 minutes, and next time reduce extra rum or add a handful more chocolate.
Can I use white chocolate chips instead of semi-sweet?
You can, but white chocolate is softer and sweeter, so the fudge may be a bit softer. Chill thoroughly and keep stored in the fridge, and you’ll have a sweet creamy rum fudge that still slices.
How long do the rum-soaked raisins need to sit?
At least 30 minutes works, but an hour is better. For maximum flavor, soak them overnight in the fridge; just drain well before folding into the fudge.
Can I use golden raisins instead of regular?
Yes, golden raisins give a slightly lighter color and a fruitier, almost honey-like flavor. Both make excellent rum raisin fudge.
What size pan should I use if I want thicker fudge?
Use a 9×5-inch loaf pan for very thick squares of holiday rum fudge. Just know they’ll need a little extra chilling time.
Can I double this Rum Raisin Fudge Recipe?
Absolutely. Use a 9×13-inch pan, double all ingredients, and keep the heat low as you melt. The mixture will be a bit heavier to stir, but it works beautifully for big gatherings or gift boxes.
Conclusion
This Rum Raisin Fudge Recipe is rich, creamy, a little boozy, and wonderfully nostalgic—a chocolate rum fudge that feels special enough for holidays but easy enough for a Tuesday treat. With rum-soaked raisins, silky chocolate, and plenty of make-ahead flexibility, it’s a reliable crowd-pleaser and a fun twist on classic fudge.
Give it a try, play with the variations, and let me know in the comments how your batch turned out—did you keep it boozy, or go kid-friendly? And if you’re building a dessert tray, you might also enjoy pairing this with a classic peanut butter fudge or a simple vanilla shortbread for a full homemade candy spread.
Rum Raisin Fudge
Ingredients
- 1 cup raisins regular dark raisins or golden raisins
- 1/2 cup dark rum such as Myers’s, Captain Morgan, or another dark or spiced rum
- 3 cups semi-sweet chocolate chips or chopped chocolate about 18 oz / 510 g; can replace part with dark chocolate
- 14 oz can sweetened condensed milk about 396 g; do not substitute evaporated milk
- 4 tablespoons unsalted butter about 1/2 stick / 56 g, cut into pieces
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 2 tablespoons reserved soaking rum from soaking the raisins; up to 3 tablespoons
- 0-1 tablespoon additional dark rum optional, for extra boozy flavor; add off heat
- 2-3 tablespoons chopped toasted nuts optional topping; pecans, walnuts, or almonds
Instructions
- In a small bowl, combine the raisins and 1/2 cup dark rum. Stir, cover, and let soak for at least 30 minutes or up to overnight in the refrigerator so the raisins become plump and flavorful.1 cup raisins, 1/2 cup dark rum
- Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving overhang on two sides to form handles. Lightly grease the parchment with butter or nonstick spray.
- Drain the soaked raisins, reserving 2–3 tablespoons of the soaking rum. If the raisins are very wet, gently pat them dry with a paper towel so they do not add too much extra moisture.1 cup raisins, 1/2 cup dark rum, 2 tablespoons reserved soaking rum
- In a medium heavy-bottomed saucepan over low heat, combine the chocolate, sweetened condensed milk, and butter. Stir slowly and constantly with a rubber spatula or wooden spoon until the mixture is fully melted, thick, and glossy, about 5–7 minutes. Do not let the chocolate scorch.3 cups semi-sweet chocolate chips or chopped chocolate, 14 oz can sweetened condensed milk, 4 tablespoons unsalted butter
- Remove the pan from the heat. Stir in the vanilla, fine sea salt, and 2–3 tablespoons of the reserved rum. Taste carefully (mixture will be warm) and, if desired, stir in up to 1 tablespoon additional rum for a stronger flavor, keeping in mind that extra liquid will make the fudge slightly softer.1 teaspoon pure vanilla extract, 1/4 teaspoon fine sea salt, 2 tablespoons reserved soaking rum, 0-1 tablespoon additional dark rum
- Add the drained rum-soaked raisins to the warm fudge mixture and fold gently until evenly distributed. Work fairly quickly, as the fudge will thicken as it cools.1 cup raisins
- Scrape the fudge mixture into the prepared pan. Use an offset spatula or the back of a spoon to press it into an even layer and smooth the top. If using chopped toasted nuts, sprinkle them over the surface and press lightly so they adhere.2-3 tablespoons chopped toasted nuts
- Refrigerate the fudge for 2–3 hours or until firm, or chill overnight for the cleanest slices. The center should feel solid when gently pressed.
- Lift the chilled fudge from the pan using the parchment handles and transfer to a cutting board. Using a sharp knife, cut into 25 small squares (5 by 5) or 16 larger squares (4 by 4), wiping the knife between cuts for neat edges.
- Serve the fudge slightly chilled or at cool room temperature. Store in an airtight container layered with parchment at room temperature for up to 3 days if cool, in the refrigerator for up to 2 weeks, or in the freezer for 2–3 months.
