I always find that it is worth having a few good recipes stashed away. For me, fudge is one of them. Making a batch for birthdays, Christmas or just yourself is really simple and a delight to enjoy!
Fudge should be crumbly, grainy in texture and melt in your mouth when eaten. A sweet tooth idea of heaven, with sugar being the main ingredient. Being a child’s treat, vanilla is often the common flavour. However with those years passed..a bit of alcohol is a nice addition…giving a nice warmth and ‘sophistication’ to the fudge. Adding a shot of rum and a handful raisins- who is going to complain about this natural affinity to fudge!
Here I have kept the fudge in large thin slabs, but chunky bite size pieces also are a good choice, or even smaller and scattered over a bowl of ice cream.
397g condensed milk
450g Demerara sugar
handful of raisins
1/2 tap vanilla extract
Soak the raisins in the rum for about an hour
In a large non-stick saucepan, add all the ingredients (except the raisins) and place on a low heat
Stir to dissolve the sugar and melt the butter
Once all the ingredients are blended together increase the heat and bring to a boil
Make sure you stir continuously otherwise it will burn. You need to bring the mixture to 118oC
Once it has reached the temperature, remove the pan from the heat and add the raisins and rum. Continue to stir until cool and thick
Pour into a lined tray and leave to set. Slice into pieces and enjoy!