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Spiced Rum Fudge | Patisserie Makes Perfect

Spiced Rum Fudge

Adapted from Dan Lepard
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.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Confectionery
Servings 20 -30 pieces


  • 400 g Caster Sugar
  • 150 ml Double Cream
  • 100 ml Skimmed Milk
  • 75 g Unsalted Butter
  • Pinch of Salt
  • 2 Tsp Liquid Glucose
  • 1 Tsp Vanilla Extract
  • 30 ml Spiced Rum


  • Line a 19cm loaf tin with baking parchment and set to one side, on a trivet (unless you have a heatproof worktop).
  • 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.
  • 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.
  • Reduce the heat to just below a boil and cook for 8-10 minutes, stir constantly and ensure the mixture reaches 116C.
  • 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.
  • Spoon the fudge into the prepared tin and leave to cool (preferably overnight) before using a sharp knife to cut the fudge into squares.
  • Store in an airtight container in the fridge and the fudge should last for around a fortnight.