We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

Rum & Chocolate Fudge

  • Total Time

    30m
  • Makes

    30

  • Skill Level

    Intermediate
  • 1 Review

    4 star rating

Making fudge is not as difficult as you think. You need a heavy based pan and patience. A sugar thermometer is also useful for this recipe, but not essential. You will need to chill the fudge over night to set before cutting into portions. Why not also try adding a handful of raisins or chopped nuts to this recipe?

Method

  1. Base line a 22cm square non-stick tin.

  2. Put the golden caster sugar, double cream and liquid glucose in a heavy based large pan.

  3. Heat slowly together, stirring continually until all the sugar is melted. Once melted, bring slowly to a boil stirring very occasionally and gently just to make sure the mixture does not burn.

  4. Boil gently (this may take about 20 minutes) until the mixture reaches a temperature of 116°C on a sugar thermometer or when the mixture forms a soft ball when a little is dropped from a teaspoon into cold water.

  5. Turn off the heat and add the rum flavouring and melted milk chocolate. Beat really well until smooth.

  6. Pour into the prepared tin.  Be very careful when pouring this, as it will be very hot and sticky.

  7. Leave the fudge to set overnight in the fridge. Turn out and cut into squares.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 4 star rating

    Easy to do, instead of full amounts i paired it down to two thirds and it still worked. I also used Cointreau instead of Rum. Family taste testing later.

Leave Your Thoughts

Recipe Alternatives

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!

Close