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
125g butter
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.
5 comments:
Sounds delicious!! Perfect for the holidays.
I would love to make this fudge but concerned that milk chocolate + condensed milk will make it overly sweet.
What do you think of substituting dark chocolate for milk chocolate?
Also 2 tablespoons of rum in a cup of rains suggests that the rum flavour would be mild. Again your opinion would be appreciated.
Regards from Brisbane,
Angela
Hi Angela, thanks for dropping by. I did actually use dark chocolate instead of milk and it was great - rich rather than overwhelmingly sweet. The rum flavour was quite mild, so if you love that real rum and raisin flavour, by all means amp it up!
Ooh I'm a big rum and raisin fan so I think I'd love this!! :D
Thank you. I will certainly make this.
Also there is obviously a mistake in the quantity of golden syrup. I think it should be 2 1/2 tablespoons of golden syrup not 25??
Thanks again,
Angela
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