Rum Fudge Recipe

In the spirit of the festive season I thought I’d share my Rum Fudge recipe with you guys. This is perfect for making ahead and gift wrapping on Christmas eve to pass around to loved ones, neighbors and friends (you can leave out the rum if you want to give it to children as a gift, just add a little more vanilla).

This is a really easy recipe to follow, however things get VERY HOT so please don’t let children do it by themselves…best to get children involved in the gift wrapping instead.

Ingredients:

1kg Caster Sugar

150g Unsalted Butter

70g Golden Syrup

150g Whole Milk

250g Sweetened Condensed Milk

2 Tbsp Spiced Rum

1/2 tsp Vanilla Extract

Pinch Salt

Lined 20cm square pan

Method:

Line your pan and set aside. Put all the ingredients except the rum and vanilla in a large heavy based pan, this recipe increases in volume so please make sure it’s a big pan. Place over a low heat and stir until combined. The mixture will start to melt and bubble, please be careful when stirring as this gets hotter than the sun and will cause burns if it splashes on your skin.

If you have a digital thermometer then pop it in the mixture once it’s boiling, you want to reach 118C (244F). Alternatively you can use the soft ball method, fill a glass with cold water and drop a small amount of the fudge into the glass, when you see it form a soft ball then you can remove the mixture from the heat.

Carefully pour the hot fudge into a large mixing bowl and add the rum and vanilla. Then slowly whip with a handheld electric hand-whisk, please take care not to get the mixture on you, so start slowly and as the mixture cools a little you can up the speed. The mixture will thicken as it cools, when you start to see thicker ripples in the mixture and a build-up of tacky fudge on the centre of the whisk you can stop. Pour it all into the lined tin and pop in the fridge for 30 mins, once the 30 mins is up you can gently cut it into the cubes you’d like, 8 x 8 is a good sized piece to give a few as gifts. Then pop back into the fridge to chill until completely hard. Then you can transfer to an airtight tub and keep for months.

Enjoy!