RUM ‘N’ RAISIN FUDGE (small batch)
Fudge is now my go-to recipe when I have a little bit of condensed milk to use up. I find making it in small batches much easier on the wrist too as it requires so much less beating!
Rum and raisin is a classic fudge combo and they’re wonderful rich flavours for this time of year. I like to steep my raisins in the rum as I think this makes them plump up a bit more and it also means that some of the ‘raw’ alcohol flavour burns off a bit. This is rich and mellow and creamy and wholly indulgent. There’s enough here to share but it’s totally up to you if you do or not!
Cuts into 12 big pieces
50ml dark rum
200g condensed milk
125g soft brown sugar
100g granulated sugar
1 tsp vanilla paste
Put the rum and raisins in a decent sized pan and gently heat them for a minute or two. Put the raisins in a mixing bowl but don’t worry about cleaning out the pan properly.
Combine all of the other ingredients except the vanilla in the pan and melt it together over a low heat. Stir it well as it melts to ensure that the sugar is completely dissolved.
Increase the heat a bit to bring the mixture to boiling point. Continue to gently stir it (you don’t want to splash yourself!) to stop the mixture catching on the bottom of the pan and burning. Let the mixture bubble for about 10 minutes, it should darken a little and have reached ‘soft ball’ stage when it’s done. You can check for ‘soft ball’ using a sugar thermometer or by dropping a little of the mixture into some ice-water. It should form a soft ball, obviously!
Once you’ve reached soft ball stage you can remove the pan from the heat and pour the hot fudge into the bowl containing the raisins. Add the vanilla paste and then beat the living daylights out of the fudge with a wooden spoon. You’ll need to keep beating it for quite some time but eventually it should start to lose its glossiness and become thicker with a slightly crystallised texture.
Pour the fudge into a small tin lined with grease-proof paper, smooth off the top and leave it in the fridge to cool completely before cutting into squares and lifting it out of the tin.