There’s something satisfying about making fudge. This chocolate rum and raisin fudge recipe from Will Torrent’s Chocolate at Home is a great place to start.
Chocolate rum and raisin fudge
Makes about 40 pieces
100g raisins 50ml dark or spiced rum 1⁄2 vanilla pod, split 500g caster sugar 170g evaporated milk 170ml whole milk 50g unsalted butter 125g dark chocolate (70%), chopped 1 tbsp cocoa powder, sifted
You will need: 18–20cm square pan, lined with baking parchment
1. Tip the raisins, rum and split vanilla pod into a small saucepan set over a low heat. Gently warm but do not allow rum to boil. Stir well, remove from the heat and set aside until the mixture is cold and the raisins have absorbed all of the vanilla-scented rum.
2. Place the sugar into a large, heavy-bottomed saucepan (at least 2 1/2 litre capacity). Add the evaporated milk, whole milk, butter and salt. Simmer over a medium heat and stir gently to dissolve the sugar.
3. Put a sugar thermometer into the pan and bring the mixture to the boil, reduce the heat and continue to cook, without stirring, at a low, steady boil until the mixture reaches 114C (230F). Add the remaining rum and immediately remove the pan from the heat. Set aside for a few mins until the bubbling subsides.
4. Tip the chopped chocolate and sifted cocoa powder into a large mixing bowl and pour over the hot fudge. Stir gently until the chocolate has melted, the mixture combined; leave to cool for 10 minutes.
5. Using a wooden spoon, beat the fudge until it thickens, cools and becomes slightly grainy. Add the rum-soaked raisins and mix thoroughly. Pour the fudge into the prepared baking pan and level using a palette knife. Set in a cool, dark place for 3–4 hours, or overnight, until firm.
6. Once firm, cut the fudge into small squares before serving or store in an airtight container for up to one week – you’ll be lucky if it lasts that long!
Recipe from Will Torrent’s Chocolate at Home (£20, Ryland Peters and Small).
Want more homemade sweets? Try these recipes.