Rum Cream Fudge (and variations)
Rum Cream Fudge
Makes approximately 675g (1 1/2 lb) fudge
1 large heavy based saucepan
1 metal Tablespoon
1 sugar thermometer
1 wooden spoon
1 lightly greased shallow tin 20cm x 15cm (8in x 6in)
1 sharp knife
3 cups (675g / 1 1/2 lb) granulated sugar
1 cup (240ml / 8 fl oz) single cream
1 pinch cream tarter
1/2 teaspoon vanilla essence
1 Tablespoon rum
1. Put the sugar and cream into the saucepan and heat very gently until the sugar dissolves. Stir the mixture with the Tablespoon while the sugar is dissolving.
2. Bring to the boil and add the cream of tarter, dissolved in 1 teaspoon of water. Boil until the thermometer registers 116C/240F.
3. Remove from the heat and allow to cool. Add the vanilla essence and rum.
4. Beat the fudge until it becomes thick and creamy and starts to ‘grain’ (see note), then pour it quickly into the prepared tin.
5. Mark it into squares when it is almost cool. When completely set, cut with a sharp knife.
Variations (Omit the rum and add the following instead):
# Brandy Cream Fudge – 1 Tablespoon brandy.
# Gaelic Cream Fudge – 1 Tablespoon Irish whisky and 1 Tablespoon coffee essence.
# Crème de Menthe Cream Fudge – 1 Tablespoon Crème de Menthe.
# Cointreau Cream Fudge – 1 Tablespoon Cointreau.
# Chartreuse Cream Fudge – 1 Tablespoon Chartreuse.
# Peppermint Cream Fudge – 1 Tablespoon of peppermint essence.
# Almond Cream Fudge – Add 4 Tablespoons chopped roasted almonds just before beating the fudge.
# Coconut Cream Fudge – Add 4 Tablespoons toasted coconut just before beating the fudge.
# Hazelnut Cream Fudge – Add 4 Tablespoons chopped toasted hazelnuts just before beating the fudge.
# Brazil Nut Cream Fudge – Add 4 Tablespoons chopped brazil nuts just before beating the fudge.
# Grain: When making sweets such as fudge, the hot cooked syrup must be beaten so that tiny sugar crystals form and give the familiar texture of fudge.