RUM AND RAISIN FUDGE
This fudge is a British recipe - it is similar to soft caramels but includes rum-soaked raisins. YUM. It's not the type of fudge that you get at American amusement parks. It is different, but JUST as GOOD! Demerara sugar is also known as cane sugar. (the coarse brown stuff, sometimes sold as "Sugar in the Raw")
Provided by Shannon Cooks
Categories Candy
Time 35m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Soak raisins in dark rum. Set aside for later.
- Grease an 8 inch square pan and line with parchment paper.
- Combine remaining ingredients in a large nonstick saucepan over medium heat and stir until the sugar dissolves.
- Bring to a boil and gently simmer for 10-15 minutes.
- Stir constantly until it reaches 240 F on a candy thermometer or the soft ball stage. (a soft ball is formed when a little bit of the mixture is dropped into a glass of cold water).
- Remove from heat.
- Beat for 10 minutes until thick and grainy. Stir in raisins and rum.
- Pour into square pan and leave to cool.
- When completely cold, cut into 24 small bits with a sharp knife.
- Can be kept for 4 weeks in an airtight container.
Nutrition Facts : Calories 183.4, Fat 5.5, SaturatedFat 3.5, Cholesterol 16.7, Sodium 51.9, Carbohydrate 32.2, Fiber 0.2, Sugar 30.9, Protein 1.7
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