Shannon Cooks's Note:
This fudge is a British recipe - it is similar to soft caramels but includes rum-soaked raisins. YUM. It's not the type of fudge that you get at American amusement parks. It is different, but JUST as GOOD! Demerara sugar is also known as cane sugar. (the coarse brown stuff, sometimes sold as "Sugar in the Raw")
My Private Note
Units: US | Metric
- 1Soak raisins in dark rum. Set aside for later.
- 2Grease an 8 inch square pan and line with parchment paper.
- 3Combine remaining ingredients in a large nonstick saucepan over medium heat and stir until the sugar dissolves.
- 4Bring to a boil and gently simmer for 10-15 minutes.
- 5Stir constantly until it reaches 240 F on a candy thermometer or the soft ball stage. (a soft ball is formed when a little bit of the mixture is dropped into a glass of cold water).
- 6Remove from heat.
- 7Beat for 10 minutes until thick and grainy. Stir in raisins and rum.
- 8Pour into square pan and leave to cool.
- 9When completely cold, cut into 24 small bits with a sharp knife.
- 10Can be kept for 4 weeks in an airtight container.
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Nutritional Facts for Rum and Raisin Fudge
Serving Size: 1 (53 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 183.4
- Calories from Fat 49
- Total Fat 5.5 g
- Saturated Fat 3.4 g
- Cholesterol 16.6 mg
- Sodium 51.9 mg
- Total Carbohydrate 32.2 g
- Dietary Fiber 0.1 g
- Sugars 30.9 g
- Protein 1.7 g