Wednesday, December 2, 2020

Rum and Raisin Fudge


 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:

  1. 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

    ReplyDelete
    Replies
    1. 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!

      Delete
  2. Ooh I'm a big rum and raisin fan so I think I'd love this!! :D

    ReplyDelete
  3. 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

    ReplyDelete

Thanks for dropping by!