Rum and raisin fudge

This rum and raisin fudge is just perfect for gifting...

Brought to you by Tony O'Reilly for Judge Cookware

Whether it's to pop on a dish as a sweet treat to have around the house, or if it's to gift your child's teacher, secret Santa recipient, or to accompany a gift, you can't go far wrong with rum and raisin fudge. Enjoy the recipe below, brought to you by Judge Cookware! For any bakeware you might need check out the ‘Baking‘ section on Debenhams. This article contains Affiliate links.

Ingredients

  • 450 g golden caster sugar
  • 300 ml double cream
  • 50 g butter
  • 50 ml rum
  • 50 g raisins
  • 1 tbsp rum essence
  • 1 pinch of salt

Instructions

1
Line a 20x20cm (8x8in) tin with baking parchment. Heat the rum up in a small saucepan and add the raisins. Allow to cool.
2
Put the sugar, cream and butter into a medium-large saucepan. Heat to dissolve the sugar and melt the butter, stirring now and again.
3
Once dissolved, put a thermometer in the pan, making sure the end is completely covered by the syrup with enough space for the syrup to bubble up. Increase the heat and bring the syrup to a steady boil. Keep bubbling, stirring occasionally to stop the sugar from catching, until the mixture reaches 116°C (240°F) – this is known as the soft ball stage. You will notice the bubbles getting smaller and the mixture will be thicker.
4
Remove the pan from the heat and leave to sit, undisturbed, for 5 minutes, until the temperature drops to 110°C (225°F). Stir in the rum and a good pinch of salt.
5
Keep the thermometer in the pan and begin beating the mixture with a wooden spoon, quite vigorously, until the temperature cools to about 60°C (140°F). By this time the fudge will be thick and will have lost it glossy shine. Remove the thermometer and continue beating for a few minutes more. This process is very important when making fudge, as it creates small sugar crystals, which give the fudge its lovely smooth and creamy texture. 6 Before it sets completely, quickly pour the fudge into the prepared tin and smooth over the surface. Leave to cool at room temperature overnight – don’t put the fudge in the fridge as it will become sticky and won’t set properly.
6
Cut into bite-sized pieces.

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