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I love Christmas time – it’s rum, rum and more rum! This is a soft fudge and very sweet.

Put 1/2 cup of raisins (which count as a fruit really) into a small saucepan with 1/2 cup of rum – Bundaberg rum of course! – and warm through to get the raisins nice and boozy. Cool them down.

In a bigger saucepan, stir a can of sweetened condensed milk, a firmly packed cup of brown sugar with 120 grams of chopped up butter until the sugar dissolves. I didn’t use glucose syrup because I like grainy fudge, but if you want it smoother and creamier, add into this saucepan 2 tablespoons of glucose syrup. Once the sugar is dissolved, raise the heat to medium and stir for 10 minutes until it’s a light golden colour.

Take the large saucepan off the heat and add in 200grams of chopped up milk eating chocolate – you could do dark if you wanted. Stir the chocolate in until it’s melted in. Add in the boozy raisins (and rum!) and when it’s all combined, pour it into a lined square tin. Let it cool and set – put in the fridge if you’re in a hurry.  When it’s set, slice and dice it into little pieces and enjoy.

rum and raisin fudge

rum and raisin fudge