Receta Rum and Raisin Fudge

by Cakelaw

 Another Christmas box item for this year is Rum and Raisin Fudge. I wanted to include fudge as one of the sweets in my boxes, and rum and raisin is a winning flavour combination. I used this Australian Women’s Weekly recipe for my fudge. It was easy to make, with no need for a thermometer. This fudge is rich and decadent - a small piece is enough. The rich chocolate flavour is offset nicely by the rum-soaked raisins. To make this fudge, you will need: 1 cup raisins2 tablespoons rum395g can condensed milk125g butter1 cup brown sugar25 tablespoons golden syrup150g chopped milk chocolate Grease and line a 20cm square cake tin. Put the rum and raisins in a small bowl and soak for 10 minutes. Put the condensed milk, chopped butter, brown sugar and golden syrup in a medium saucepan. Stir over low heat until combined, then bring to the boil. Boil for 10 minutes, stirring constantly . Stir through the chopped chocolate and raisin mixture.  Remove from the heat and scrape the mixture into the prepared cake tin. Smoothe the top. Allow the fudge to cool for 6 hours at room temperature before cutting into squares.