Chocolate, Rum and Raisin Fudge
Tip -If you haven’t got a thermometer – rapidly boil in a very big pot, till melted, then for a further 10-15 minutes, stirring occasionally till the mix has reached a dark beige colour (the shade of an old wooden spoon) and thickened to the consistency of medium thick custard.
Preparation time: 5 - 10 minutes Quantity: Makes 30 squares Cooking time: 10 - 15 minutes
Ingredients
250g / 9 oz caster sugar
110g / 2 fl oz milk
110g/ 2 fl oz double cream
1/2 tablespoon cocoa powder
50g/ 2 oz dark chocolate – chopped
50g/ 2 oz raisins
30 ml /1 fl oz dark rum
Method
- Soak the raisins in the rum – leave aside till needed
- In a thick-bottomed pan heat the sugar, milk, cream and cocoa
- Boil till soft ball = 115*c /240*f – roughly 10 minutes
- Cool for a few minutes
- Beat in the chopped chocolate till melted, with the residual heat
- Stir in the rum and raisin mix
- Beat with a wooden spoon, till thickened and rough in texture
- Pour in to a lightly greased tin approx. – 20-22 cm/ 8-10 inch lined with greaseproof paper
- Leave aside to cool
- Cut in to squares and store in an air tight container –somewhere cool, but not refrigerated