Rum Raisin Fudge Bites Recipes

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RUM RAISIN BROWNIES



Rum Raisin Brownies image

These brownies are more on the cakey side, but very moist regardless. The rum does an amazing job bringing out the flavor of raisins. Serve with a scoop of rum-raisin ice cream!

Provided by Justine

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 55m

Yield 16

Number Of Ingredients 11

½ cup raisins
3 tablespoons rum
⅔ cup whipping cream
1 cup semi-sweet chocolate chips
⅔ cup all-purpose flour
½ cup light brown sugar
2 tablespoons cocoa powder
¼ teaspoon baking powder
⅓ teaspoon ground cinnamon
2 eggs
¾ cup chopped toasted pecans

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Line an 8-inch square baking pan with parchment paper.
  • Combine the raisins and rum in a small bowl; set aside to soak.
  • Heat the whipping cream in a small pot over medium-low heat until hot, but do not allow to boil. Remove from heat and stir the chocolate chips into the hot cream until completely melted. Set aside to cool.
  • Sift the flour, brown sugar, cocoa powder, baking powder, and cinnamon together into a bowl. Beat the eggs into the flour mixture individually; mix gently. Stir the chocolate mixture into the flour mixture until incorporated. Fold the raisins, any remaining rum, and the pecans into the batter; spread into the prepared baking pan.
  • Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 20 g, Cholesterol 34 mg, Fat 11.4 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 4.7 g, Sodium 21.2 mg, Sugar 13 g

RUM AND RAISIN CAKE



Rum and Raisin Cake image

Moist chocolate cake with rum flavoring, raisins, and pecans added for texture. Great coated with whipped cream or served hot with custard.

Provided by Maree Skennerton

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Yield 14

Number Of Ingredients 10

1 cup water
¼ cup rum
⅔ cup chopped raisins
¾ cup butter
1 egg
1 ¼ cups white sugar
1 ⅔ cups all-purpose flour
1 teaspoon baking soda
⅓ cup unsweetened cocoa powder
⅔ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
  • Boil water add rum and raisins. Melt butter and beat egg. Add to the raisin mixture.
  • Sift flour, baking soda, cocoa, and sugar together. Stir into raisin mixture. Add chopped pecans and stir until just combined. If batter is too thick add a little more water. Pour batter into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Let cake cool in the pan for 10 minutes then turn out onto a serving dish. Serve cake hot with custard or top cooled cake with whipped cream.

Nutrition Facts : Calories 288.8 calories, Carbohydrate 37.3 g, Cholesterol 39.4 mg, Fat 14.4 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 6.9 g, Sodium 166.6 mg, Sugar 22.8 g

RUM AND RAISIN FUDGE



Rum and Raisin Fudge image

This fudge is a British recipe - it is similar to soft caramels but includes rum-soaked raisins. YUM. It's not the type of fudge that you get at American amusement parks. It is different, but JUST as GOOD! Demerara sugar is also known as cane sugar. (the coarse brown stuff, sometimes sold as "Sugar in the Raw")

Provided by Shannon Cooks

Categories     Candy

Time 35m

Yield 24 serving(s)

Number Of Ingredients 6

3 tablespoons dark rum
4 ounces chopped raisins
14 ounces sweetened condensed milk
5 ounces milk
1 lb demerara sugar
4 ounces butter

Steps:

  • Soak raisins in dark rum. Set aside for later.
  • Grease an 8 inch square pan and line with parchment paper.
  • Combine remaining ingredients in a large nonstick saucepan over medium heat and stir until the sugar dissolves.
  • Bring to a boil and gently simmer for 10-15 minutes.
  • Stir constantly until it reaches 240 F on a candy thermometer or the soft ball stage. (a soft ball is formed when a little bit of the mixture is dropped into a glass of cold water).
  • Remove from heat.
  • Beat for 10 minutes until thick and grainy. Stir in raisins and rum.
  • Pour into square pan and leave to cool.
  • When completely cold, cut into 24 small bits with a sharp knife.
  • Can be kept for 4 weeks in an airtight container.

Nutrition Facts : Calories 183.4, Fat 5.5, SaturatedFat 3.5, Cholesterol 16.7, Sodium 51.9, Carbohydrate 32.2, Fiber 0.2, Sugar 30.9, Protein 1.7

RUM RAISIN FUDGE BITES



Rum Raisin Fudge Bites image

If you're looking for a one-of-a-kind fudge recipe, look no further. What could be more unique than white chocolate fudge with rum and raisins?

Provided by My Food and Family

Categories     Recipes

Time 2h15m

Yield 24 servings

Number Of Ingredients 6

1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.)
6 Tbsp. butter
1/3 cup rum
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
3 cups powdered sugar
6 Tbsp. raisins

Steps:

  • Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 3 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir with whisk until chocolate is completely melted and mixture is well blended.
  • Add dry pudding mix; stir 2 min. Add sugar, 1 cup at a time, stirring after each addition until blended; press onto bottom of prepared pan. Top with raisins; press gently into fudge to secure.
  • Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.

Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BUTTERSCOTCH-RUM RAISIN TREATS



Butterscotch-Rum Raisin Treats image

I love making rum raisin rice pudding around the holidays. Those flavors inspired this recipe. Crispy rice cereal adds crunch, but nuts, toasted coconut or candied pineapple could do the job, too. -Crystal Schlueter, Northglenn, Colorado

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 4-1/2 dozen

Number Of Ingredients 5

1 package (10 to 11 ounces) butterscotch chips
1 package (10 to 12 ounces) white baking chips
1/2 teaspoon rum extract
3 cups Rice Krispies
1 cup raisins

Steps:

  • Line 56 mini-muffin cups with paper liners. In a large bowl, combine butterscotch and white chips. Microwave, uncovered, on high for 30 seconds; stir. Microwave in additional 30-second intervals, stirring until smooth., Stir in extract, Rice Krispies and raisins. Drop by rounded tablespoonfuls into prepared mini-muffin cups. Chill until set. Freeze option: Freeze treats in freezer containers, separating layers with waxed paper. Thaw before serving.

Nutrition Facts : Calories 76 calories, Fat 4g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 21mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.

RUM & RAISIN FUDGE



Rum & raisin fudge image

Treat family and friends to the gift of homemade rum & raisin fudge. This grown-up treat is guaranteed to bring a smile to their faces

Provided by Good Food team

Time 50m

Yield 36 pieces

Number Of Ingredients 7

100g raisins
50ml dark rum
400g double cream
450g golden caster sugar
50g butter
1 tbsp glucose syrup
1 tbsp vanilla bean paste

Steps:

  • Soak the raisins in the rum the day before making the fudge.
  • Line a 20 x 20cm cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a large pan. Warm over a low heat to dissolve the sugar and melt the butter, stirring occasionally.
  • When the sugar has dissolved, put a sugar thermometer in the mixture, making sure the end is completely covered by the syrup - if it's not, transfer the mixture to a smaller pan that's still large enough for the syrup to bubble. Turn up the heat to medium-high and bring the syrup to the boil, stirring occasionally to stop it catching. When the thermometer reaches 116C - or 'soft ball' stage, remove the pan from the heat.
  • Leave the mixture to stand, undisturbed, for 5 mins, until the temperature drops to 110C, then stir in the vanilla bean paste, the plumped-up raisins and a good pinch of salt.
  • Remove the thermometer, then vigorously beat the mixture with a wooden spoon, checking the temperature every minute or so until it drops again to about 60C. By this time, the mixture will be really thick and have lost its glossy shine. Take the thermometer out and continue beating the mixture for a few more minutes. This part is crucial as it helps create small sugar crystals that give the fudge its smooth, creamy texture.
  • Quickly pour the fudge mixture into the prepared tin and smooth the surface using a spatula. Leave to cool overnight at room temperature - don't put it in the fridge, as it will become sticky and won't set properly. Cut into 36 bite-sized pieces. Will keep in an airtight container at room temperature for up to two months.

Nutrition Facts : Calories 132 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 0.1 grams fiber, Protein 0.3 grams protein, Sodium 0.2 milligram of sodium

RUM AND RAISIN FUDGE



Rum and Raisin Fudge image

Easy to make and delicious! Keeps in an air tight container for four weeks

Provided by daviesalie

Time 40m

Yield Makes Pieces

Number Of Ingredients 0

Steps:

  • Soak raisins in dark rum. Set aside for later.
  • Grease an 8 inch square pan and line with parchment paper.
  • Combine remaining ingredients in a large nonstick saucepan over medium heat and stir until the sugar dissolves.
  • Bring to a boil and gently simmer for 10-15 minutes.
  • Stir constantly until it reaches 240 F on a sugar thermometer or the soft ball stage. (a soft ball is formed when a little bit of the mixture is dropped into a glass of cold water).
  • Remove from heat.
  • Beat for 10 minutes until thick and grainy. Stir in raisins and rum.
  • Pour into square pan and leave to cool.
  • When completely cold, cut into 24 small bits with a sharp knife.

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