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chocolate fudge

Rum and Raisin Chocolate Fudge by Will Torrent

Will is well renowned for his wizardry with chocolate, sweet treats and patisserie, teaching four incredibly popular courses with us here at Seasoned. He's also much in demand at food shows around the world as well as on television. This is an indulgent chocolate treat with the addition of a splash of rum that will make you very popular, and probably get regular requests for.
Course Snack
Cuisine English
Keyword Rum and Raisin Chocolate Fudge
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 250 kcal

Ingredients

  • 100 g raisins
  • 50 ml dark or spiced rum
  • 1 ⁄2 vanilla pod or 1 tsp vanilla bean paste
  • 500 g caster sugar
  • 170 g evaporated milk
  • 170 ml whole milk
  • 50 g unsalted butter
  • A pinch of salt
  • 125 g bittersweet chocolate 70% cocoa
  • 1 tbsp cocoa powder sifted
  • An 18–20-cm/7–8-inch square pan lined with baking parchment

Instructions

  1. First, line an 18–20-cm/7–8-inch square pan with baking parchment.
  2. Tip the raisins, rum and the split vanilla pod/bean paste into a small saucepan or pot and set over a low heat. Gently warm the rum but do not allow it to boil. Stir well, remove the pan from the heat and set aside until the mixture is cold and the raisins are plump, juicy and have absorbed all of the vanilla-scented rum.
  3. Put the sugar into a large, heavy-bottomed saucepan or pot with a capacity of at least 20 litres/11 cups. Add the whole and evaporated milk, butter and salt to the pan. Simmer over a medium heat while stirring gently to dissolve the sugar. Put a sugar thermometer into the saucepan and bring the mixture to the boil. Now reduce the heat and continue to cook, without stirring, at a low but steady boil until the mixture reaches 114°C (230°F).
  4. Immediately remove the pan from the heat, leaving it for a couple of minutes until the bubbling subsides.
  5. Tip the sifted cocoa powder and chopped chocolate into a large mixing bowl and pour over the hot fudge mixture. Stir gently to combine and set aside to cool for 10 minutes.
  6. Using a rubber spatula or wooden spoon, beat the fudge until it thickens, cools and becomes slightly grainy. Add the rum soaked raisins and mix to combine thoroughly. Pour the fudge into the prepared baking tin and spread level using the back of a spoon.
  7. Store in a cool, dark place for at least 3–4 hours, or preferably overnight, until firm. Once it has set, cut the fudge into small squares before serving or store in an airtight container for up to 1 week – if it lasts that long!

Recipe Notes

Be careful with gifting any of these delicious homemade treats though. They are so delicious you're likely to get some repeat requests. This recipe makes about 40 squares.