All Recipes Confectionary

Rum And Raisin Chocolate Fudge

Rum And Raisin Chocolate Fudge

Makes: 49

60ml (1/4 cup) rum
95g (1/2 cup) raisins
400g dark chocolate, coarsely chopped
1 x 395g can sweetened condensed milk
50g unsalted butter

1. Line a 20cm (base measurement) square cake pan with non-stick baking paper. Combine the rum and raisins in a small bowl. Set aside for 1 hour to macerate.
2. Place the chocolate, condensed milk and butter in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon until chocolate melts and the mixture is smooth.
3. Stir in the raisin mixture. Spoon into the lined pan and use the back of a spoon to smooth the surface. Set aside to cool. Place in the fridge overnight to set. Cut into squares.

No votes yet.
Please wait...
Voting is currently disabled, data maintenance in progress.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.