I am a sucker when it comes to fudge. It’s smooth, creamy and full of chocolatey goodness that makes me smile. When I am traveling and find myself in a local sweet shop, I can’t help myself. I have to sample the endless varieties of fudge. It’s my guilty pleasure. A small square usually gives me the chocolate fix I yearn for.
Fudge is pretty simple to make at home. And if you are looking for a homemade gift to share with your sweetheart or loved ones, have I got a fudge recipe for you!
My husband is not a huge chocolate fan, but he does appreciate a good rum. And rum raisin is one of his favorite combinations. So why not make a chocolate rum raisin fudge?
The basic no-fail fudge recipe is melting chocolate with sweetened condensed milk. The end result gives your fudge a smooth silky texture. I chose spiced rum for this recipe to give the fudge a hint of cinnamon and pepper from the rum.
This is a 21-and-older kind of treat, but you can also make a raisin fudge without the alcohol. Substitute rum with your favorite spiced tea instead. It gives you extra flavor without the alcohol.
Chocolate Rum Raisin Fudge
1/4 cup spiced rum
3/4 cup Sun-Maid raisins
1 14-oz can sweetened condensed milk
3 cups dark chocolate chips
1/2 tsp powdered sugar (optional)
1/2 tsp cocoa powder (optional)
In a small bowl combine rum and raisins and allow to rest a couple hours to macerate.
Place another small pot inside a larger pot filled partially with water to make a double boiler. In the top pot, add condensed milk and chocolate chips. Heat the pot over low heat to gently melt the chocolate, stirring constantly to prevent burning.
Reserve 1/4 cup of raisins for garnish. When the chocolate is completely melted, thick and smooth, stir in the remaining raisins and rum. Stir until fully incorporated and remove from heat.
Lightly grease and line 8×8-inch baking dish with parchment paper. Pour chocolate mixture into the prepared baking dish, gently tapping the dish to smooth out the fudge surface and to remove air bubbles. Sprinkle top evenly with reserved raisins.
Refrigerate fudge for at least 4 hours to set. Lift the paper containing the fudge out of the pan and cut fudge into 1-inch pieces or desired other size. Dip your knife into a glass filled with hot water between slices if it is starting to stick to the fudge. Dust with powdered sugar and cocoa powder (optional).
Laura Bashar blogs at Family Spice, and is the photographer and co-author of the cookbook: Cooking Techniques and Recipes with Olive Oil. She’s also chaos manager of a family of five while soaking up the sun in San Diego, California.