Vanilla, Rum & Raisin Fudge
Recipes

Vanilla, Rum & Raisin Fudge

Made in our 20cm Loose-Based Square Cake Pan

Ingredients

  • 110g raisins, roughly chopped 
  • 2 tbsp dark rum 
  • 400g tin condensed milk 
  • 150ml full-fat milk 
  • 450g demerara sugar 
  • 115g butter 
  • 1/2 tsp vanilla extract 

Method

  1. Place the raisins into a small bowl, pour over the rum and leave to soak for 1 hour.
  2. Line the tin with baking parchment.
  3. Put the condensed milk, full-fat milk, sugar, butter and vanilla extract into a large, non-stick saucepan and place over a gentle heat.
  4. Stir until the sugar has dissolved, bring to the boil then reduce the heat and simmer gently for 10-15 minutes. Continue to stir until a sugar thermometer measures 116ºC/240ºF.
  5. Remove from the heat, add the soaked raisins and beat with a wooden spoon for about 10 minutes.
  6. Transfer the mixture to the tin, leave until cold then cut into squares.