Prep 10 mins
Cook 25 mins
A fudge that is a bit different from it's more common cousins.
- 3⁄4 cup golden raisin (optional)
- 2 tablespoons rum
- 3 cups sugar
- 1 cup milk
- 2 tablespoons light corn syrup
- 1⁄3 cup unsalted butter
- Prepare an 8" square cake pan with melted butter or oil.
- Line base and sides of pan with foil and grease the foil.
- Combine the raisins and rum and set aside for later.
- In a large, heavy pan combine the sugar, milk, and the syrup.
- Stir over a medium heat (do not bring to a boil) until sugar has dissolved.
- Bring to boil, reduce the heat just a bit and boil for about 20 minutes (without stirring) or until a teaspoon of the mixture, when dropped into cold water, reaches the soft-ball stage or, if you have a candy thermometer, until the contents reach 240 degrees Remove immediately from the heat.
- Add the butter to pan but do not stir.
- After five minutes, add the raisin/rum mixture and beat until the mixture is thick and creamy Pour into the pre-prepared pan and set aside to cool.
- Cut into squares after it is cold.
I used eggnog instead of milk and mine ended up a bit grainy but it could have been the eggnog or I may have overcooked it. It tasted good anyways.
I would call this New Orleans Breadpudding Fudge. I didn't quite get the fudge effect. I think I didn't mix it long enough. I am going to try again b/c the flavor was so, so good.