Sometimes you just gotta say, fudge it.
Christmas is just approaching and you are tired to the bone, having worked your backside off the entire year and you just can’t wait to get out of office and get under the covers of those comforting annual leave. But there’s still a few more weeks to go and you practically have to drag yourself off of the bed every day to get up, get dressed and shuffle to work only to daydream about the approaching annual leave again.
The above is actually my current status. Hands up if you’re suffering from the same.
Anyways, it was on one of those days I decided that I absolutely NEEDED a pick-me-up. I’ve been dreaming of rum and raisin all week and it was time to put those mental recipe concoction to test.
Do you remember the Kandos rum and raisin chocolates? I used to sneak one into my mother’s shopping cart every time we are in the supermarket and wonder if it is okay for me to have it at all, having seen the name and all. Rum and Raisin. Turns out there was never any rum in it. What a rip off!
So in my boozy fudge range (braise yourselves! There’s a lot more of em boozy fudges coming) I’ve decided to introduce a classic combo but with actual rum in it. I’ve also made the fudge extra dark and intense so as to go with the theme. This is grown up fudge yo!
So here’s my gift to you to help you hang in there just a little more until the holidays officially commence.
- Yield: approximately 30 pieces
- Prep Time: overnight minutes
- Cook Time: 20 minutes
- Serving: Approx 30 pieces
Rum and Raisin Fudge
- Soak the raisins in the rum overnight. Keep it aside.
- Combine the chocolate, condensed milk, butter and sugar in a deep saucepan over low heat. Make sure all the sugar has been dissolved and the chocolate is melted and smooth.
- Add in the raisin mix. Stir well to combine. Once the mixture feels like it is hardening, take off heat. (keep a plate by your side. When you feel it is ready, smear a bit of the choco mix on to the plate and wait for it to cool. If after a while the mixture solidifies, then take it off heat. If it does not, keep on the store stirring until it reaches the solidifying state.
- Prepare a 20cm square cake pan with cling film. Pour the chocolate mix into the cake pan and allow to cool.
- Once cooled cut up in squares. You can either roll the pieces in powdered sugar if it is too sticky or simply just have as it is.
- Keep refrigerated. This tends to dry soon.
How can I explain the sheer ecstasy of having a bite of this?
You bite into deep, intense, dark chocolate and you are drawn into its cavernous depths unlit and unexplred. All of a sudden a sweet and sour bomb explodes in your mouth flooding t with sweetness and other sensations. The sharp zing of the rum simply zaps you into consciousness. The fudgy chocolate clinging on to your teeth, plump blobs of rum infused raisins going’ plop’ in your mouth. Oh it’s simply marvelous!
Pack it up in dainty little jars and tie it off with a ribbon. You’ve got yourself a wonderful little gift idea that I am sure EVERYONE will enjoy!