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Rum and Chocolate Fudge

Rum and Chocolate Fudge

Recipe Submitted By: bakingmad

Making fudge is not as difficult as you think. You need a heavy based pan and patience.

A sugar thermometer is also useful for this recipe, but not essential.

You will need to chill the fudge over night to set before cutting into portions.

Preparation Time	30 minutes
Portions	30 squares
Skill Level	Medium
Average Rating

Rum and Chocolate Fudge Ingredients

550 grams	Golden Caster Sugar (Billington's)
550 grams	Double Cream
75 grams	Liquid Glucose Syrup (Silver Spoon Create)
1 tsp	Rum Flavouring (Silver Spoon Create)
150 grams	Milk Chocolate (Silver Spoon Create) melted

This recipe uses

How to make Rum and Chocolate Fudge

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Base line a 22cm square non-stick tin.
Put the golden caster sugar, double cream and liquid glucose in a heavy based large pan.
Heat slowly together, stirring continually, until the all the sugar is melted. Once the golden caster sugar is all melted bring slowly to a boil stirring very occasionally and gently just to make sure the mixture does not burn.
Boil gently (this may take about 20 minutes) until the mixture reaches a temperature of 116°C on a sugar thermometer or when the mixture forms a soft ball when a little is dropped from a teaspoon into cold water.
Turn off the heat and add the rum flavouring and melted milk chocolate. Beat really well until smooth.
Pour into the prepared tin. !!! Be very careful when pouring this, as it will be very hot and sticky.
Leave the fudge to set overnight in the fridge. Turn out and cut into squares.
Top tips: A handful of raisins or chopped nuts make a lovely addition to this recipe.

Reviews

Read all reviews (1) | Average rating: 5 stars

"Easy to make if you have a thermometer and it makes the most amazing fudge well nice. Everyone loved it. "

09-11-2011 | Author: scooby30pigs | 5 stars

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