#ConfectionCollection: Spiced Rum Fudge

Spiced Rum Fudge | Patisserie Makes Perfect

This is my last post before Christmas and although you’ve probably made all of your edible gifts by now, this spiced rum fudge is great served with a strong coffee if you’re experiencing a bit of a post-Christmas dinner slump.

This fudge is insanely sweet, but the kick of alcohol and the temperature contrast of fudge straight from the fridge and steaming hot black coffee is hard to beat. So I urge you to make a batch of this fudge and keep it in the fridge for emergencies.

Spiced Rum Fudge | Patisserie Makes Perfect

It’s nearly Christmas Eve, after which I’ll have 10 days straight off work, which I cannot wait for. Partly because I love a break, but also because we now have this little man and I think Dylan is going to make Christmas even more fun this year, which is much needed.

Some of you may remember our house rabbit Stanley, sadly he passed away in 2015, in what was a tough year with far too many losses for myself and for loved ones. All I want from 2016 is a quiet year with lots of fun and laughter – I wish you all the same too.

Spiced Rum Fudge | Patisserie Makes Perfect

Christmas Day dinner is going to be roast beef and I’m helping to cook, with the Yorkshire pudding coming under my remit (no pressure there then). Thankfully I’m not making a dessert, last year we had this Chocolate and Chestnut Buche de Noel, but this year it’s a traditional Christmas pudding and mince pie affair and I can’t wait!

If you want to make this fudge to share on Christmas day or to give as a present, you can use any kind of rum. I used Morgan’s Spiced, but Sailor Jerry or any dark rum will work just as well.

Spiced Rum Fudge | Patisserie Makes Perfect

Spiced Rum Fudge
Recipe type: Confectionery
Prep time: 
Cook time: 
Total time: 
Serves: 20-30 pieces
This is a very sweet, very delicious spiced rum fudge recipe. This is great as a Christmas gift, or an after dinner treat with a strong coffee. You can use any kind of spiced rum or dark rum, it'll work just as well. You will need a sugar thermometer to make this recipe.
  • 400g Caster Sugar
  • 150ml Double Cream
  • 100ml Skimmed Milk
  • 75g Unsalted Butter
  • Pinch of Salt
  • 2 Tsp Liquid Glucose
  • 1 Tsp Vanilla Extract
  • 30ml Spiced Rum
  1. Line a 19cm loaf tin with baking parchment and set to one side, on a trivet (unless you have a heatproof worktop).
  2. Put the sugar, cream, milk, butter, salt and liquid glucose in a heavy-bottomed pan that can hold around 3 litres, as the fudge will really bubble up.
  3. Using a wooden spoon stir the mixture over a low heat until the sugar has dissolved and then bring it to a boil, stirring constantly.
  4. Reduce the heat to just below a boil and cook for 8-10 minutes, stir constantly and ensure the mixture reaches 116C.
  5. Take the pan off the heat, wait until it reaches 110C and then add the vanilla extract and the rum. Stir the fudge for 8-10 minutes until the mixture becomes thick, creamy and slightly grainy.
  6. Spoon the fudge into the prepared tin and leave to cool (preferably overnight) before using a sharp knife to cut the fudge into squares.
  7. Store in an airtight container in the fridge and the fudge should last for around a fortnight.
Spiced Rum Fudge | Patisserie Makes Perfect

Thank you to everyone that’s read, commented and shared the recipes on my blog throughout 2015, I hope to have one more recipe to post between Christmas and New Year, so keep an eye out for that.

I hope you all have a wonderful Christmas if you celebrate it, or just enjoy this time with friends and family.

Thanks for reading.


13 Responses

  1. I love love love these fudge SO MUCH I don’t care that holidays are gone. I want to make them anyway. 🙂

  2. Coriander Queen

    This looks so delicious, problem is that when I make fudge I tend to eat most of it…especially when there is rum in it! I hope you had a very happy christmas and the roast beef was delicious! xx

    • I am exactly the same, I ate so much of this fudge to myself. Hardly any of it was a gift 🙁 The roast beef was fabulous, hope you had a great Christmas and New Year too! x

  3. I made fudge to give as gifts last Christmas but didn’t get round to it this year, I really enjoy making it though, and it sounds even better with rum in it…! I’ve been so jealous with all your photos of Dylan, he’s adorable and I really want another puppy! x

    • This fudge was so good – what recipe do you use Hannah? I’d love to try lots of different types (not that it will be good for my detox), so many of the shop bought fudge is a disappointment.

      Dylan is so time consuming because everything from plastic bags to a leaf in the garden is the most exciting thing he’s ever experienced 🙂

  4. Jodie Dodd

    Oh Angela, I’m so sorry to hear about Stanley! ((hugs)) I was wondering about him when I saw pics of the pup. I know how hard it is to lose a beloved pet and I didn’t like the quietness either. Dylan’s a very lucky pup though, and just gorgeous! So is that fudge! I keep thinking it’s cheese but I bet it tastes fantastic. And my god, the photography, so creative! I look forward to you pictures just as much as the recipes. 🙂 xo

    • It looks a lot like cheese because of the light colour, I’m so pleased you like my pictures – that means so much to me as the photography I find harder than the baking!

      Thanks for the kind words about Stanley – we miss him terribly, Dylan is a whirlwind in comparison, but I’ve come to love him so much in such a short time!

      Hope you all had a wonderful Christmas and New Year! xx

  5. Sorry these are just too good to share 🙂 I do know how much you love your rum though. Love and hugs from Dylan. xxx

  6. Oh gosh, this looks absolutely delicious! My last attempt at making fudge which required a sugar thermometer ended badly (with liquid fudge all over the hobs…) but maybe I’ll be brave enough to retry for this recipe!

    • Thank you Amy. I was very close to this fudge boiling over too. The first time I made fudge it was a disaster! This recipe is great though, as it’s based on a Dan Lepard recipe. I really rate his book Short & Sweet.

  7. These look so good!! Have a wonderful christmas <3

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