Rum-Raisin Fudge Recipe

Rum-Raisin Fudge Recipe

Ingredients:

1/2 c of raisin
2 Tbsps rum
1/3 c of half and half
1/3 c of milk
2 c of sugar (granulated)
2 Tbsps of corn syrup (light)
2 Tbsps of margarine/butter

Instructions:

Lightly brush the insides of a baking pan with butter. Add the rum and the raisins. Mix then set aside.

Place the rest of the ingredients (except the butter) into a mid-sized saucepan and dissolve over moderate heat.

Slowly stir occasionally. Cook to 234 deg F. (Clip thermometer on pan’s inner side to test) Turn off the heat and add the margarine or butter.

Let the mixture cool by itself, do not stir, towards 120 deg F or ’til the bottom of the pan is lukewarm.

After which, beat the mixture thoroughly for around 5 – 10 mins or ’til it loses its gloss and has thickened. To test, see if the fudge holds shape by spooning a small amount into a sheet or a plate.

Immediately add the rum-raisin mixture you set aside earlier. Spread evenly into the buttered pan and let it cool down. Slice into desired shapes (ideally, 1 inch squares). Makes 30 bars

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