Rum and chocolate fudge

    8 hours 35 min

    A delicious and devilish concoction of rum and chocolate makes this fudge to die for. Judi Dench revealed this recipe for Macmillan's World's Biggest Coffee Morning in aid of cancer support.


    Midlothian, Scotland, UK
    3 people made this

    Makes: 30 squares

    • 550g (20oz) caster sugar
    • 550ml double cream
    • 75g (2.5oz) liquid glucose
    • 1 teaspoon rum flavouring
    • 150g (5.3oz) milk chocolate flavour cake covering, melted

    Prep:15min  ›  Cook:20min  ›  Extra time:8hr setting  ›  Ready in:8hr35min 

    1. Base line a 22cm square non-stick tin.
    2. Put the sugar, double cream and the liquid glucose in a heavy based large pan.
    3. Heat slowly together, stirring continually, until all the sugar is melted. Once the sugar is 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 118°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 milk chocolate. Beat really well until smooth. Pour into the prepared tin. Be very careful when pouring this, as it can be very hot.
    6. Leave the fudge to set overnight in the fridge. Turn out and cut into squares.


    Add a handful of raisins or chopped nuts for added luxury.

    See it on my blog

    Macmillan's World's Biggest Coffee Morning

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