Rum Raisin Fudge
Thick, creamy, boozy chocolate fudge packed with rum-soaked raisins. A no-bake holiday treat that’s easy to make on the stovetop and perfect for gifting.
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.
Notes
Alcohol content: Some alcohol remains because the rum is not fully cooked off; for kids or non-drinkers, soak raisins in hot apple or orange juice instead and omit added rum. If fudge is too soft after chilling, refrigerate longer or briefly freeze before slicing; next time, slightly reduce added liquid or increase chocolate. For neater squares, dip a long sharp knife in hot water and wipe dry between cuts. Flavor improves after a day in the fridge as the rum, raisins, and chocolate meld.
Nutrition
Calories: 250kcal
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