Delicious and addictive rum and raisin fudge – it’s melt in your mouth yummy! BUT be warned it’s very rich, so you won’t need much to get a sugar hit.
1 x can condensed milk
1 cup firmly packed brown sugar
125g chopped butter
50 mls liquid glucose*
200g dark chocolate
2 Tblspn golden syrup
1 cup raisins soaked in rum
In a heavy based saucepan put the condensed milk, sugar, chopped butter, glucose and golden syrup. Stir over a medium heat until the butter melts and the sugar dissolves. Bring up to 116C on your candy thermometer, or the soft ball stage** and then continue to boil gently for 6 minutes. Remember to stir often to prevent the bottom sticking and burning!
Remove from the heat and when the bubbles subside add in the chocolate. Stir until the chocolate has melted through, then finally add the rum soaked raisins. Pour into a lined dish, allow to cool for a few hours before putting in the fridge overnight to set.
Cut into small pieces as this is very rich!
* Liquid glucose is available in the baking aisle of all good supermarkets and food stores like Dantes Fine Foods in Cambridge. It’s easier to measure if you heat it a little in the microwave.
** If you don’t have a candy thermometer you can drop a small amount in a glass of cold water, if it forms a soft ball it is at the right temperature.
Megan from Red Kitchen tells us she makes a similar fudge which just flies out the door! Megan simply omits the raisins and replaces the dark chocolate with white chocolate for her Russian Fudge.