Rum and Raisin Fudge

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READY IN: 35mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak raisins in dark rum. Set aside for later.
  • Grease an 8 inch square pan and line with parchment paper.
  • Combine remaining ingredients in a large nonstick saucepan over medium heat and stir until the sugar dissolves.
  • Bring to a boil and gently simmer for 10-15 minutes.
  • Stir constantly until it reaches 240 F on a candy thermometer or the soft ball stage. (a soft ball is formed when a little bit of the mixture is dropped into a glass of cold water).
  • Remove from heat.
  • Beat for 10 minutes until thick and grainy. Stir in raisins and rum.
  • Pour into square pan and leave to cool.
  • When completely cold, cut into 24 small bits with a sharp knife.
  • Can be kept for 4 weeks in an airtight container.
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