Rum-Raisin Fudge

Raisins soaked overnight in dark rum, then folded into a rich chocolate fudge base with marshmallow creme and chopped pecans. The rum-plumped raisins burst with boozy sweetness in every square, and a hit of rum extract doubles down on that flavor so there’s no mistaking what you’re eating.

The overnight soak is doing real work. The raisins absorb the rum, swelling to nearly twice their size and becoming soft, juicy pockets of flavor. They also release some of their natural sugars into the rum, creating a syrupy liquid that gets stirred right into the fudge base.

Hitting soft ball stage (238°F / 114°C) on the candy thermometer is non-negotiable for texture. Below that and the fudge stays gooey and won’t hold its shape when cut. Above it and you’re heading toward caramel territory, which means grainy, crumbly fudge instead of smooth and creamy.

Pro Tips

• Use a candy thermometer, don’t guess. The difference between soft ball and firm ball is about 10 degrees, and your fudge texture depends entirely on getting this right.
• Stir constantly while cooking. The sugar, butter, and evaporated milk will scorch on the bottom of the pan if left alone even for 30 seconds.
• Work fast after removing from heat. The marshmallow creme and chips need to be stirred in while the base is hot enough to melt them completely. Hesitate and you get lumps.
• Grease the pan lightly. Too much grease leaves an oily film on the fudge. A thin coat of butter is all you need.

Variations

• Use golden raisins for a milder, slightly sweeter flavor that looks striking against the dark chocolate.
• Swap pecans for walnuts or skip the nuts entirely for a nut-free version.
• Add a pinch of sea salt sprinkled on top before the fudge sets for a salted rum-raisin fudge.