Rum Raisin Fudge Recipe Easy

RUM RAISIN BROWNIES

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Line an 8-inch square baking pan with parchment paper.
• Combine the raisins and rum in a small bowl; set aside to soak.
• Heat the whipping cream in a small pot over medium-low heat until hot, but do not allow to boil. Remove from heat and stir the chocolate chips into the hot cream until completely melted. Set aside to cool.
• Sift the flour, brown sugar, cocoa powder, baking powder, and cinnamon together into a bowl. Beat the eggs into the flour mixture individually; mix gently. Stir the chocolate mixture into the flour mixture until incorporated. Fold the raisins, any remaining rum, and the pecans into the batter; spread into the prepared baking pan.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes.

RUM AND RAISIN FUDGE

Steps:

• Soak raisins in dark rum. Set aside for later.
• Grease an 8 inch square pan and line with parchment paper.
• Combine remaining ingredients in a large nonstick saucepan over medium heat and stir until the sugar dissolves.
• Bring to a boil and gently simmer for 10-15 minutes.
• Stir constantly until it reaches 240 F on a candy thermometer or the soft ball stage. (a soft ball is formed when a little bit of the mixture is dropped into a glass of cold water).
• Remove from heat.
• Beat for 10 minutes until thick and grainy. Stir in raisins and rum.
• Pour into square pan and leave to cool.
• When completely cold, cut into 24 small bits with a sharp knife.
• Can be kept for 4 weeks in an airtight container.

RUM & RAISIN FUDGE

Steps:

• Soak the raisins in the rum the day before making the fudge.
• Line a 20 x 20cm cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a large pan. Warm over a low heat to dissolve the sugar and melt the butter, stirring occasionally.
• When the sugar has dissolved, put a sugar thermometer in the mixture, making sure the end is completely covered by the syrup - if it's not, transfer the mixture to a smaller pan that's still large enough for the syrup to bubble. Turn up the heat to medium-high and bring the syrup to the boil, stirring occasionally to stop it catching. When the thermometer reaches 116C - or 'soft ball' stage, remove the pan from the heat.
• Leave the mixture to stand, undisturbed, for 5 mins, until the temperature drops to 110C, then stir in the vanilla bean paste, the plumped-up raisins and a good pinch of salt.
• Remove the thermometer, then vigorously beat the mixture with a wooden spoon, checking the temperature every minute or so until it drops again to about 60C. By this time, the mixture will be really thick and have lost its glossy shine. Take the thermometer out and continue beating the mixture for a few more minutes. This part is crucial as it helps create small sugar crystals that give the fudge its smooth, creamy texture.
• Quickly pour the fudge mixture into the prepared tin and smooth the surface using a spatula. Leave to cool overnight at room temperature - don't put it in the fridge, as it will become sticky and won't set properly. Cut into 36 bite-sized pieces. Will keep in an airtight container at room temperature for up to two months.

RUM AND RAISIN FUDGE

Steps:

• Soak raisins in dark rum. Set aside for later.
• Grease an 8 inch square pan and line with parchment paper.
• Combine remaining ingredients in a large nonstick saucepan over medium heat and stir until the sugar dissolves.
• Bring to a boil and gently simmer for 10-15 minutes.
• Stir constantly until it reaches 240 F on a sugar thermometer or the soft ball stage. (a soft ball is formed when a little bit of the mixture is dropped into a glass of cold water).
• Remove from heat.
• Beat for 10 minutes until thick and grainy. Stir in raisins and rum.
• Pour into square pan and leave to cool.
• When completely cold, cut into 24 small bits with a sharp knife.