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Rum Raisin Fudge Recipe
If you love cozy, grown‑up sweets with a little “wink” of rum, this Rum Raisin Fudge Recipe is a creamy, boozy fudge dessert that tastes like rum raisin candy and looks gorgeous on any holiday platter.
Full Recipe Introduction – A Grown‑Up Treat with a Cozy Twist
This Rum Raisin Fudge Recipe is what happens when classic raisin fudge squares meet a holiday cocktail. You get silky, creamy rum fudge with soft, rum‑soaked raisins in every bite—sweet, a little boozy, and completely irresistible. It’s the kind of homemade rum fudge that feels special without being fussy, which is my favorite kind of recipe at 50.
I first made this as a test batch for a neighborhood cookie exchange. The kids stuck to the sugar cookies, but the adults… let’s just say the plate of rum raisin fudge disappeared before I could refill the coffee. It reminds people of rum raisin ice cream and those old‑fashioned rum raisin desserts our parents used to talk about, just in easy, bite‑size fudge squares.
You know what I love about this recipe? It feels festive enough for Christmas and New Year’s, but it’s also perfect for small celebrations—book club nights, birthdays, a cozy Saturday evening with a movie. And while it’s definitely a boozy fudge recipe, you can control how strong it is. You can also make a “mocktail” version with rum extract for anyone skipping alcohol.
This is a no‑bake recipe, mostly hands‑off, and made with simple pantry ingredients—chocolate, sweetened condensed milk, butter, vanilla, and of course, rum and raisins. It’s indulgent, but you know exactly what’s in it. No mystery ingredients, no weird aftertaste, just good old‑fashioned homemade rum fudge with a modern, creamy finish.
Why You’ll Love This Rum Raisin Fudge Recipe
- Rich, creamy texture – This fudge sets up firm enough to slice, but it melts in your mouth.
- No baking required – All you need is a stovetop or microwave and a little patience while it chills.
- Simple ingredients – Everything is easy to find at a regular grocery store. No specialty shop runs.
- Perfect for gifts – These rum raisin fudge squares pack beautifully into tins and holiday gift boxes.
- Customizable “booziness” – Make it bold and boozy or keep it mild; I’ll show you both versions.
- Great make‑ahead dessert – It keeps well in the fridge and freezer, so you can prep days (or weeks) early.
- Crowd‑pleasing flavor – It’s like chocolate rum fudge and rum raisin candy had a very happy baby.
- Easy to scale – Double the batch for parties or cut it in half for a quiet weekend treat.
Let me explain what you’ll need and how to make it turn out perfectly soft, sliceable, and luscious every time.
Ingredients for Rum Raisin Fudge
This recipe makes a thick 8‑inch pan of fudge, about 36 small pieces.
- 1 cup raisins
- Regular California raisins work well; golden raisins give a lighter, fruitier flavor.
- 1/2 cup dark rum
- I like using a good dark or spiced rum (like Captain Morgan, Myers’s, or your favorite brand). You can use light rum, but dark gives deeper flavor.
- 3 cups (about 18 oz / 510 g) semi‑sweet chocolate chips
- You can also use a mix of semi‑sweet and dark chocolate chips for a slightly more bitter, “grown‑up” taste.
- 1 can (14 oz / 396 g) sweetened condensed milk
- Make sure it’s sweetened condensed milk, not evaporated milk; they’re not the same.
- 4 tablespoons (1/2 stick / 56 g) unsalted butter, cut into pieces
- Salted butter can work—just reduce or skip any extra salt.
- 1 teaspoon pure vanilla extract
- Real vanilla gives a smoother flavor than imitation; if you can, use the good stuff.
- 1/4 teaspoon fine sea salt
- Just enough to balance the sweetness and bring out the chocolate.
- Optional: 1–2 tablespoons additional rum (for stronger flavor)
- If you want a more clearly alcoholic fudge dessert, add this after melting, so the flavor stays bright.
- Optional garnish:
- A sprinkle of flaky sea salt
- A drizzle of melted white chocolate
- Extra chopped rum‑soaked raisins
Substitution ideas
- Alcohol‑free version: Replace the rum with apple juice, orange juice, or hot water for soaking; add 1–2 teaspoons rum extract to the chocolate mixture.
- Dairy‑free version: Use dairy‑free chocolate chips and full‑fat coconut sweetened condensed milk; swap butter with coconut oil or vegan butter.
- Different dried fruit: Try chopped dried cherries, cranberries, or apricots for your own twist on this rum raisin dessert.
Directions – How to Make Creamy Rum Raisin Fudge
1. Soak the raisins in rum
Add the raisins to a small bowl and pour the 1/2 cup dark rum over them. Stir, then cover and let them soak for at least 30 minutes, or up to overnight in the fridge. The longer they sit, the plumper and softer they’ll be.
Tip: If you’re in a hurry, microwave the raisins and rum for 20–30 seconds to warm them slightly; this helps them soak faster.
2. Prep your pan
Line an 8×8‑inch (20×20 cm) baking pan with parchment paper, leaving some overhang on two sides so you can lift the fudge out later. Lightly butter the parchment or spritz with nonstick spray. This little step saves you from wrestling sticky fudge out of the corners.
3. Drain the raisins (but save that rum!)
Once the raisins are plump, drain them over a small bowl. Pat them dry with a paper towel so they don’t water down the fudge. You’ll have some leftover rum in the bowl—don’t toss it yet. You can add a tablespoon or so to the fudge mixture later for extra flavor, if you’d like.
4. Melt the chocolate and butter with condensed milk
Add the chocolate chips, sweetened condensed milk, and butter to a medium, heavy‑bottomed saucepan.
- Cook over low heat, stirring constantly with a silicone spatula or wooden spoon.
- The mixture will look thick and lumpy at first, then turn glossy and smooth.
Keep the heat low; chocolate burns and seizes very easily. If you see any signs of graininess, pull it off the heat and keep stirring—the residual warmth in the pan will usually fix it.
Microwave method: Combine the chocolate, butter, and sweetened condensed milk in a microwave‑safe bowl. Heat in 20–30 second bursts, stirring well after each, until smooth.
5. Add vanilla, salt, and rum flavor
Once the chocolate mixture is silky and smooth, take it off the heat. Stir in the vanilla extract and sea salt.
If you want a more intense rum flavor, whisk in 1–2 tablespoons of the reserved soaking rum now. Taste a tiny bit (careful, it’s warm). If it tastes perfect, you’re done. If you want a slightly stronger boozy note, you can add a teaspoon more—but remember, the flavor will develop as it chills.
6. Fold in the rum‑soaked raisins
Gently fold the drained raisins into the warm chocolate mixture. Try to distribute them evenly so every piece of fudge has a good mix of chocolate and rum raisin candy goodness.
If you like a chunkier texture, you can also add a small handful of chopped walnuts or pecans at this step.
7. Spread and smooth the fudge
Pour the fudge mixture into your prepared pan. Use your spatula to push it into the corners and smooth the top.
If you’re adding a garnish—like extra chopped raisins, nuts, or flaky sea salt—sprinkle it on now and lightly press it into the surface so it sticks as the fudge sets.
8. Chill until firm
Place the pan in the refrigerator and chill for at least 2 hours, or until the fudge is completely firm to the touch. For the cleanest cuts, I prefer 3–4 hours or even overnight.
Tip: If you’re impatient (been there), you can cool it at room temperature for 20–30 minutes first, then move it to the fridge. This helps prevent condensation from forming on top.
9. Cut into squares and serve
Lift the fudge out of the pan using the parchment overhang and place it on a cutting board.
- Use a sharp knife warmed under hot water and dried off to cut into 1‑inch squares.
- Wipe the knife between cuts for perfect edges.
Serve chilled or at cool room temperature. The chocolate rum fudge texture will soften slightly as it warms, which honestly makes it even more luscious.
Servings & Timing
- Yield: About 36 small fudge squares (or 25 larger pieces)
- Prep Time: 20 minutes (plus 30 minutes soaking the raisins)
- Chill Time: 2–4 hours
- Total Time: About 3 hours, mostly hands‑off
If you’re planning this for a party, you can easily make it a day or two ahead and keep it chilled until you’re ready to serve your beautiful tray of holiday rum fudge.
Fun Variations on This Rum Raisin Fudge Recipe
You know what? Once you’ve mastered this base recipe, you can spin it into a whole little collection of boozy fudge desserts. Here are some of my favorites:
- Coconut Rum Raisin Fudge: Use coconut rum instead of dark rum and sprinkle toasted shredded coconut on top.
- Spiced Holiday Rum Fudge: Add 1/2 teaspoon ground cinnamon and a pinch of nutmeg to the chocolate mixture for a warm, cozy holiday flavor.
- Mocha Rum Raisin Fudge: Stir in 1 tablespoon instant espresso powder with the chocolate for a coffee‑kissed twist.
- White Chocolate Rum Raisin Fudge: Swap half the semi‑sweet chocolate for white chocolate; it makes a sweeter, creamier, and very pretty fudge.
- Nutty Rum Raisin Squares: Fold in 1/2–3/4 cup chopped toasted walnuts, pecans, or almonds with the raisins.
- Rum Raisin Swirl Fudge: Reserve a small portion of the fudge mixture, mix it with a little extra rum and drizzle it over the top, then gently swirl with a toothpick.
Storage & Make‑Ahead Tips
This is a fantastic make‑ahead rum raisin dessert, and it actually tastes better the next day when the flavors have had time to mingle.
-
Room temperature:
- If your kitchen is cool, you can keep the fudge in an airtight container at room temperature for up to 2 days. Keep layers separated with parchment paper.
-
Refrigerator:
- Store in an airtight container in the fridge for up to 2 weeks.
- For the best texture, let pieces sit at room temperature for 10–15 minutes before serving so the fudge softens slightly.
-
Freezer:
- Wrap the block of fudge tightly in plastic wrap, then place it in a freezer bag or airtight container.
- Freeze for up to 2–3 months.
- Thaw overnight in the fridge, then slice. Alternatively, slice before freezing and thaw individual squares for quick treats.
There’s no real “reheating” for fudge, but if you like it extra soft and creamy, you can let it rest at room temp a bit longer before serving.
Notes from My Kitchen – What I Learned Testing This Rum Raisin Candy
- Don’t rush the soaking: If you skip or shorten the soaking time, the raisins won’t get that plump, juicy, grown‑up candy texture. Even 30 minutes makes a difference; overnight is especially lovely if you plan ahead.
- Control the sweetness with chocolate choice: Semi‑sweet chocolate chips make a classic, sweet fudge. If you prefer a less sweet, more “adult” flavor, swap 1 cup for dark chocolate chips or a chopped dark chocolate bar.
- Low and slow is your friend: I know it’s tempting to turn the burner up, but gentle heat keeps the chocolate smooth and creamy. Scorched chocolate isn’t fun to fix.
- Salt matters: A tiny pinch of sea salt makes the chocolate and rum flavors pop. Don’t skip it unless you truly have to avoid salt.
- Cut small squares: This is a rich alcoholic fudge dessert. A little goes a long way—especially if it’s part of a bigger dessert table or cookie platter.
- Taste as you go (carefully): Since the rum flavor can change after chilling, taste the warm mixture before adding extra rum. It should taste slightly stronger than you want the final fudge to be; chilling mellows it out.
Honestly, this has turned into one of my go‑to holiday rum fudge recipes because it’s simple but feels a little fancy—like something you’d get at a nice candy shop, without that candy shop price.
FAQs – Rum Raisin Fudge Recipe Troubleshooting
1. Can I make this Rum Raisin Fudge Recipe without alcohol?
Yes. Soak the raisins in hot water, apple juice, or orange juice instead of rum, and use 1–2 teaspoons rum extract in the chocolate mixture for a rum‑style flavor without the alcohol.
2. Is the alcohol cooked out of this fudge?
Some alcohol cooks off slightly from the warm chocolate, but not all of it, especially if you add extra rum at the end. Treat this as an adult‑only rum raisin dessert.
3. My fudge didn’t set—what went wrong?
Usually, this happens if too much liquid was added (too much rum, or raisins not well drained) or the chocolate wasn’t measured correctly. Chill it longer; if it’s still too soft, you can refrigerate and enjoy it as a spoonable dessert, or re‑melt with a bit more chocolate chips.
4. Can I use different types of chocolate?
Absolutely. You can use all dark chocolate for a bittersweet fudge, or mix milk chocolate with semi‑sweet for a creamier, sweeter rum raisin fudge. Just keep the total chocolate amount about the same.
5. How do I cut clean squares without crumbling?
Use a sharp knife warmed under hot water, then wiped dry. Cut straight down (don’t saw) and wipe the knife between cuts. Chilled fudge slices much more neatly than room‑temperature fudge.
6. Can I double this recipe?
Yes. Double all the ingredients and use a 9×13‑inch pan. The chill time may be slightly longer because the fudge layer will be thicker.
7. What kind of rum is best for this fudge?
Dark or spiced rum gives the richest flavor, though you can use whatever you have on hand. If you enjoy sipping it, chances are it’ll taste good in your chocolate rum fudge.
8. Can I add nuts or other mix‑ins?
Yes, you can mix in up to about 3/4 cup of chopped nuts, shredded coconut, or other dried fruit. Just don’t overload it, or the fudge may not hold together as nicely.
Conclusion – A Little Slice of Grown‑Up Indulgence
This Rum Raisin Fudge Recipe has all the things I love in a dessert: creamy texture, deep chocolate flavor, a hint of rum warmth, and those sweet, plump raisins in every bite. It’s easy, make‑ahead friendly, and just special enough to bring out for holidays, celebrations, or a quiet evening with a cup of coffee.
If you try this recipe, I’d love to hear how it turned out—tell me if you made it boozy, mild, or alcohol‑free, and what your crowd thought. And if you’re building a dessert platter, pair this with something like simple vanilla shortbread or spiced nuts for a beautiful mix of textures and flavors.
Rum Raisin Fudge
Ingredients
- 1 cup raisins regular or golden
- 1/2 cup dark rum or spiced rum, for soaking the raisins
- 3 cups semi-sweet chocolate chips about 18 oz / 510 g; can mix with dark chocolate chips
- 1 can sweetened condensed milk 14 oz / 396 g; not 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
- 1 tablespoon reserved soaking rum up to 2 tablespoons, optional, for stronger rum flavor
- flaky sea salt optional, for garnish
- melted white chocolate optional, for drizzling on top
- extra rum-soaked raisins optional, chopped, for garnish
- 1/2 cup chopped nuts optional; walnuts or pecans, toasted, for a nutty variation
- 1–2 teaspoons rum extract optional; for alcohol‑free version, added to chocolate mixture
- 1/2 cup apple juice or orange juice optional; for soaking raisins in alcohol‑free version
Instructions
- Add the raisins to a small bowl and pour the 1/2 cup dark rum over them. Stir, then cover and let soak for at least 30 minutes, or up to overnight in the refrigerator, until the raisins are plump and soft. For a quicker soak, microwave the raisins and rum together for 20–30 seconds to warm them slightly, then let stand.1 cup raisins, 1/2 cup dark rum
- Line an 8×8‑inch (20×20 cm) baking pan with parchment paper, leaving an overhang on two sides to use as a sling. Lightly butter the parchment or spray with nonstick cooking spray to prevent sticking.
- Once the raisins are plump, drain them over a small bowl to catch the soaking rum. Pat the raisins dry with paper towels so they don’t water down the fudge. Reserve 1–2 tablespoons of the soaking rum to add to the fudge for extra flavor, if desired.1 cup raisins, 1/2 cup dark rum, 1 tablespoon reserved soaking rum
- Add the chocolate chips, sweetened condensed milk, and butter to a medium heavy‑bottomed saucepan. Cook over low heat, stirring constantly with a silicone spatula or wooden spoon, until the mixture is fully melted, glossy, and smooth. Keep the heat low to avoid scorching or seizing the chocolate. (Microwave method: Combine the chocolate, sweetened condensed milk, and butter in a microwave‑safe bowl and heat in 20–30 second bursts, stirring well after each, until smooth.)3 cups semi-sweet chocolate chips, 1 can sweetened condensed milk, 4 tablespoons unsalted butter
- Remove the saucepan from the heat. Stir in the vanilla extract and fine sea salt until fully incorporated. If you want a stronger rum flavor, whisk in 1–2 tablespoons of the reserved soaking rum, to taste. The warm mixture should taste slightly stronger than you want the finished fudge to be, as the flavor will mellow while chilling.1 teaspoon pure vanilla extract, 1/4 teaspoon fine sea salt, 1 tablespoon reserved soaking rum
- Gently fold the drained, patted‑dry raisins into the warm chocolate mixture until evenly distributed. If you like additional texture, fold in up to 1/2–3/4 cup chopped toasted nuts at this point.1 cup raisins, 1/2 cup chopped nuts
- Pour the fudge mixture into the prepared pan and use a spatula to spread it evenly into the corners and smooth the top. If desired, sprinkle flaky sea salt, extra chopped rum‑soaked raisins, nuts, or drizzle melted white chocolate over the surface, gently pressing any solid toppings so they adhere as the fudge sets.flaky sea salt, melted white chocolate, extra rum-soaked raisins
- Refrigerate the pan of fudge for at least 2 hours, or until completely firm to the touch. For the cleanest cuts and best texture, chill 3–4 hours or overnight. If desired, let the pan stand at room temperature for 20–30 minutes before refrigerating to reduce condensation on the surface.
- Use the parchment sling to lift the chilled fudge out of the pan and place it on a cutting board. With a sharp knife warmed under hot water and wiped dry, cut into about 1‑inch squares, wiping the blade clean between cuts for neat edges. Serve chilled or at cool room temperature; the fudge will soften slightly as it warms.
- For an alcohol‑free version, soak the raisins in hot water, apple juice, or orange juice instead of rum, then drain and pat dry. Skip the added soaking rum and instead stir 1–2 teaspoons of rum extract into the warm chocolate mixture along with the vanilla and salt, tasting and adjusting as needed.1 cup raisins, 1–2 teaspoons rum extract, 1/2 cup apple juice or orange juice
