Rum And Raisin Chocolate Fudge
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.