celebrating 130 years 1884-2014

Jamaican Rum Fudge

By Chelsea Sugar
Jamaican Rum Fudge
30 servings
  • 1 review

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time 25 mins
  • Serves

    3 1/2 cups Chelsea Dark Cane Sugar
    125g butter
    3 Tbsp Chelsea Golden Syrup
    1/2 cup, milk
    1/2 tsp salt
    200g sweetened condensed milk (1/2 the standard 400g tin)
    2 tsp rum or vanilla essence


    Place all ingredients except rum or essence into a large heavy saucepan. Note: mixture will increase in volume when boiling.
    Warm over a gentle heat until the Dark Cane Sugar has dissolved. Bring to a gentle boil and cook for about 15– 20 minutes, until it reaches the soft ball stage (120°C).
    Remove from the heat and add the rum or vanilla essence. Beat (use an electric mixer) until the fudge is creamy and thick and has lost its gloss. Pour into a greased 20cm square tin.
    Score the top and break into pieces when cold.

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Average Rating
(1 review)

Im not into drinking a lot but i sure loved the taste of this bad boy!!!

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