Rum & Raisin Fudge
Soak those raisins in rum until they’re bursting before adding them to the fudge so there’s a pop of juiciness in every bite.
Semi-skimmed milk
Light brown sugar
Unsalted butter
For the mix-ins:
Raisins
Dark rum
Vanilla extract
Flaky sea salt
You will also need:
20cm square tin lined with baking parchment
Step 1 of 5
Add the raisins to a small bowl and pour over the rum. Leave to soak for at least an hour before making the fudge.
Step 2 of 5
Add the ingredients for the fudge into a large non-stick sauce and melt over a low heat, stirring until the sugar dissolves.
Step 3 of 5
Bring to a steady boil for 10-15 minutes, stirring continuously to prevent it from catching.
The mixture should reach 113-115°C on a sugar thermometer if you have one. If you don’t, drop a little of the mixture into a bowl of iced water. If it forms a soft, round ball that doesn’t stick to your fingers then it should be ready.
Step 4 of 5
Remove the fudge from the heat and leave to cool for 5 minutes. After cooling, add in all the mix-ins and start to beat the mixture until it loses its shine and becomes very thick.
Step 5 of 5
Press into the prepared tin with the back of a spoon and leave to set before cutting. The fudge will keep up to two weeks in an airtight container at room temperature.
Have you tried making this delicious recipe yet?
Let us know by reviewing it below
