Happy Fudging Christmas! – The Ultimate Rum & Raisin Fudge.


It may still be a few weeks away, but Christmas is just around the corner so I thought I’d get a head start on my home-made gifts. At the moment I’m working 12 hour days/7 days a week, constructing some new steel cattle yards. We start before dawn so I get home at a reasonable time which provides the perfect opportunity for evening culinary experimentation. Some days it’s just dinner but last night I really went all out and made my first ever batch of home-made fudge! To my sheer amazement, it turned out perfectly so I thought I would share my recipe so you, too, can make some orgasmicly good fudge as a beautifully inexpensive and lovely gift….. or just for yourself. (Tip: ‘accidentally’ make too much so you have to eat the leftovers!)

I got my inspiration from this Nestle Carnation “Ultimate Fudge” recipe, however theirs is just for plain fudge so I have adapted it (of course) to create the Ultimate Rum & Raisin!

Yields: about 30 pieces


  • 395g can of sweetened, condensed milk – I used Woolworths homebrand but any will do. Why not try home-made!
  • 150ml of milk –  I used whole, but skim would be fine too
  • 2 cups of raw cane sugar
  • 1/2 cup of salted butter
  • 3/4 cup of raisins
  • 3 teaspoons of rum essence – of course you could use real rum but here in Oz, that’s out of my price range!

Step 1


Place all ingredients (except rum extract and raisins) in a pan and stir, on low heat until the sugar has dissolved. I really had to fight the temptation to be impatient and up the heat here as it took about ten minutes.

Step 2

P1080255Turn up the heat to about half way and boil the mixture for fifteen minutes. It’s important that you never stop stirring and scraping the bottom of the pan as the fudge WILL stick and burn. You don’t want to be giving people little lumps of charcoal your fudge. Unless they’re on the naughty list! You can test if the fudge is ready by dropping a small amount of mixture into a glass of ice water. If it stets (like fudge) then it’s ready.

Step 3 – (requires strong arm muscles!)

Take off the heat and leave to cool for three minutes. Beat the fudge frantically for another ten minutes until it gets super thick. You will know when this happens as you REALLY feel the burn in your arms. I mean… can’t… mix… any… more! At this point, I poured the rum extract over the raisins and added both to the fudge. Gently stir them in.

Step 4

P1080256Spread fudge into a baking tray lined with baking paper. As the climate here is tropical and we are in the hight of summer, I put mine straight in the fridge and left to cool/set overnight.

Step 5

P1080259Remove fudge from tray and cut into what ever shapes you like. As you can see, I had to sample two squares of mine. One to decide it was delicious and another because I couldn’t help myself! Wrap or box creatively. I purchased some cellophane from the florist for $1 and made little gift bags. Tie with a ribbon and voilà! Happy fudging Christmas everyone! 😀


One response to “Happy Fudging Christmas! – The Ultimate Rum & Raisin Fudge.

  1. Pingback: A Big, Ginger, Fudgey Fail. | Living Large, Spending Small·

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