Rum and raisin fudge
Rum and raisin fudge is a creamy vanilla fudge with the addition of raisins which have been soaked in dark rum. It is cooked on the stove top using condensed milk, can be prepared without using a sugar thermometer and is quick an easy to make.
Ingredients
- 80 g raisins
- 3 tbsps dark rum
- 285 g condensed milk
- 300 g light muscovado sugar
- 90 g butter
- 1 teaspoon vanilla extract
Instructions
Prepare the fudge
- Place the sugar, butter, vanilla extract and condensed milk in a saucepan.
- Heat gently, stirring continuously until the butter has melted and the sugar has dissolved.
- Bring to the boil, stirring continuously, and boil vigorously until the fudge is cooked. This is likely to take around 5 to 10 minutes. (If you have a sugar thermometer heat to a temperature of 115oC). If you don't have a sugar thermometer you can check whether the fudge is cooked by carrying out a soft ball test - see next step.
- To carry out the soft ball test - drop a small amount of the boiling fudge into a bowl of cold water. The fudge will be cooked when it sets and forms a ball which squashes easily between your finger and thumb. If the fudge does not set return to the heat and check again after about 1 to 2 minutes. If the ball of fudge is hard the fudge is overcooked, but if you check it regularly this shouldn't happen.
- Remove from the heat and leave to cool for a couple of minutes. (If you have a sugar thermometer leave until the fudge has cooled to 110oC).
- Add the rum soaked raisins plus any rum which has not been absorbed by the raisins.
- Use a spoon to beat the fudge until it is a dull colour and has thickened. This should take around 3 to 5 minutes.
Transfer to moulds or a lined tin
- Spoon the fudge into silicone sweet moulds, pressing down firmly to make sure there are no voids. Alternatively, line an 18cm by 18cm tin with non-stick baking parchment and pack the fudge into the tin, finishing to a level surface with the back of a spoon.
- Leave to cool and then chill for a minimum of 1 hour until set. Remove from the moulds or carefully lift out of the tin and cut into cubes.
Notes
How to store
- Store your homemade fudge in an airtight container in a cool place or fridge for up to 2 weeks. Remove from the fridge to let them come to room temperature before eating.
- Fudge can also be frozen in an airtight container for up to a month.
- If you are making your fudge in a tin, extend the lining paper above the top of the fudge to make it easier to lift out of the tin.
- Check regularly whether soft ball stage has been reached to avoid the fudge becoming overcooked and hard.
- If you have any condensed milk left over you could use it to make some ice cream such as stracciatella, chocolate or coffee and pecan ice cream.
Nutrition
Calories: 61kcalCarbohydrates: 10gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 21mgPotassium: 43mgFiber: 0.1gSugar: 9gVitamin A: 60IUVitamin C: 0.2mgCalcium: 22mgIron: 0.1mg
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