Before I owned my Thermomix, my track record with fudge was pretty dodgy! Some batches would be great and others would be absolute disasters (and that’s probably putting it kindly). But since my little Thermie took pride of place on our kitchen bench, I have made so many batches of fudge and every single time they have been perfect… which unfortunately means that I was clearly the issue in my previous attempts.
After seeing Lauren’s recipe for Coconut Rough Fudge, I was inspired to make another batch myself. But this time I thought I’d go for a delicious mix of rum and raisins. Oh and I added in a few chopped up roasted almonds just to make it even yummier.
Now you can definitely heat your rum and raisins in the TM, but to be honest, it’s much quicker to do them in the microwave and get straight into making your fudge in the TM bowl. A little word of warning is that you’ll need to work quickly once your fudge has finished cooking – it sets super fast! Make sure you’ve got your tin all ready to go and you’ll be fine!
This might just be my newest and most favourite fudge recipe… there’s nothing quite like a yummy little piece of Boozy Rum & Raisin Fudge.
What fudge flavours do you like experimenting with in the Thermomix?
Ingredients
- 200 g milk chocolate melts
- 200 g raw sugar
- 1 can condensed milk
- 125 g Butter
- 25 g liquid glucose
- ΒΌ cup rum
- Β½ cup raisins
- Β½ cup roasted almonds , roughly chopped
Instructions
- Line 25x15cm slice tin with baking paper.
- Pop the rum and raisins into the microwave for 2-3 X 30 second bursts.
- Set aside for 30 minutes to allow the flavour to enhance.
- You'll notice that most of the rum will have soaked up.
- In the TM bowl, grate the milk chocolate on Speed 9 for 10 seconds.
- Set aside in a bowl.
- Mill the raw sugar on Speed 9 for 10 seconds.
- Add the condensed milk, liquid glucose and butter.
- Cook on 100 degrees, Speed 3 for 8 minutes.
- Cook on Varoma temperature, speed 3 for 20 minutes.
- Add grated chocolate and mix at speed 3 for 15 seconds.
- Quickly switch to Reverse, Speed 3 and add the almonds and rum/raising mixture.
- Mix for 15 seconds.
- Pour the fudge your prepared baking tin.
- Refrigerate for 30 minutes or until completely. set.
- Cut into small slices.
Comments 20
Hello there gorgeous fudge. I want this stat!
This was delicious & very easy. Thank you
Thanks Jo, I’m so glad you enjoyed it π
Would the alcohol have cooked out a bit in the hearimg process? Thanks
Author
They certainly still taste like rum, but yes a bit of the alcohol would have cooked out! xx
If i was to cook this for Christmas how many days/weeks could I do it before hand?
Dose it freeze well?
Thanks
I too would like to know
Is it possible to leave the raisins out of this receipt and just add the rum?
Author
Hmm good question!! I can’t see why not!!
This is going in the freezer for Christmas. Hopefully it freezes and doesn’t get found. Guess ill find out.
Author
Hahaha good luck!!
Thank you so much for this beautiful recipe! Have just made it today and it was super easy and worked perfectly! My first time making fudge!
Great fudge. So easy to make and delicious. However, I did add a little more rum π
Yummo!! Just made this. So easy and delicious. Couldn’t bare to waste what was left in the bowl so added a cup of milk and blitzed together. Not only helps clean the bowl but a yummy drink too!!
Author
Great idea!
Bev I like the way you think π₯π₯
Could I us dark chocolate for this maybe Lindt 70%
Hi Jo, you sure can π
Thanks ππΌ
Never made fudge before so π For this great recipe.
I used Lindt 70% dark chocolate & a delicious Bundaberg Banana & Toffee Rum & followed the recipe. Going to have some happy recipients for xmas π πΌπ€ΆπΌ Cheers