Another Christmas box item for this year is Rum and Raisin Fudge. I wanted to include fudge as one of the sweets in my boxes, and rum and raisin is a winning flavour combination.
I used this Australian Women’s Weekly recipe for my fudge. It was easy to make, with no need for a thermometer.
This fudge is rich and decadent - a small piece is enough. The rich chocolate flavour is offset nicely by the rum-soaked raisins.
To make this fudge, you will need:
1 cup raisins
2 tablespoons rum
395g can condensed milk
1 cup brown sugar
2 1/2 tablespoons golden syrup
150g chopped milk chocolate
Grease and line a 20cm square cake tin.
Put the rum and raisins in a small bowl and soak for 10 minutes.
Put the condensed milk, chopped butter, brown sugar and golden syrup in a medium saucepan. Stir over low heat until combined, then bring to the boil. Boil for 10 minutes, stirring constantly .
Stir through the chopped chocolate and raisin mixture. Remove from the heat and scrape the mixture into the prepared cake tin. Smoothe the top.
Allow the fudge to cool for 6 hours at room temperature before cutting into squares.