Chocolate rum and raisin fudge

Is rum and raisin too retro a flavour? I remember as a kid sneaking a lick of my mum’s rum and raisin ice cream on holiday in Cornwall and feeling terribly grown up at having ingested ‘alcohol’. This recipe doesn’t use real rum as it affects the setting of this type of fudge. And it does not use a sugar thermometer so it’s perfect for those of us who dislike boiling sugar and who like to share their rum and raisin fudge with the kids.

INGREDIENTS

70g salted butter, cut into 1 cm cubes, plus extra for greasing

2 teaspoons rum flavouring

200g marshmallows

250g milk chocolate, broken into pieces

140g raisins

METHOD

Grease and line a 20 x 20 cm baking tin with non-stick greaseproof paper. In order, place the rum flavouring, marshmallows, butter and chocolate in a saucepan. Over a low heat, gently let everything melt until completely dissolved, stirring regularly. Don’t be tempted to hurry it along by turning up the heat as the chocolate will burn. It may appear grainy at one stage but continue to heat as the marshmallows will release their golden syrup and the fudge will become beautifully glossy.

When the marshmallows have melted, add the raisins, stir well and remove the pan from the heat. Immediately pour into the prepared tin – you will need to work quickly as the fudge will set on contact with cold air. Don’t under any circumstances use your fingers to slide the last remnants of fudge off the spoon into the tin. It’s extremely hot so please use another spoon to scrape out the last of it. Refrigerate for at least 2 hours and then cut into squares and wrap. You could gift this with a nice bottle of rum if your recipient is partial to a tipple.

#normalmum #rumandraisin #fudge