Honey Fudge Sauce

For a deliciously tipsy dessert sauce try Sophie Grigson's recipe, combining rum-soaked raisins with a sweet fudge sauce
By Sophie Grigson
Honey Fudge Sauce
  • Rating:
  • Serves: 6-8
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes plus 24 hrs to 2 months soaking
  • Effort: easy



  • 115 g raisins
  • 4 tbsp rum
  • 55 g butter
  • 85 g caster sugar
  • 115 g honey
  • 55 g light muscovado sugar
  • 100 ml evaporated milk


1. Soak the raisins in the rum for at least 24 hours. If you have time, soak them in enough rum to cover in a sealed jar for a month or two.

2. Put the butter into a heavy-bottomed saucepan with the caster sugar, muscovado sugar and honey. Stir over a low heat, until the butter has melted and the sugar has dissolved and everything is evenly mixed.

3. Stir for about 4 minutes, always over a low heat. Stir in the evaporated milk, a little at a time, and then stir in the drained raisins. Bring back to the boil, still stirring, and then draw off the heat and stir for a minute or two more.

4. If not using immediately, spoon into a hot sterilised jam jar, seal tightly and leave to cool. Once opened, store in the fridge where it will keep for up to two weeks.

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