Seriously GOOD Rum & Raisin Fudge

Seriously GOOD Rum & Raisin Fudge

Seriously GOOD Rum & Raisin Fudge


100g raisins

50ml A&O Temple spiced rum

1/2 tsp of A&O Meat Tinsel festive rub

450g of golden caster sugar

400g of double cream

50g of real butter

15g glucose syrup

20g of vanilla bean paste 

Good pinch of salt (to taste)


How to make these amazing treats!

Place the raisins in a suitable tub & add the temple rum and meat tinsel, cover and leave to soak for at least 24 hours.

Drain off any excess liquid and dispose of responsibly ;)

Prepare and line a 20x20 cake tin with parchment paper.

Using a large pan, gently melt the butter then add all of the ingredients except the vanilla bean paste and rum soaked raisins.

Stir occasionally until it comes to the boil. Using a thermapen or other instant read thermometer, keep on a high heat until it reaches 116 degree C.

When it hits this critical temperature, place an inch of cold water in a sink then use that water to quench the bottom of the saucepan. This will draw the heat out and prevent temperature carry over.

Leave the mixture to cool until the mix drops to 110c.  Add a good pinch  of salt, the vanilla and stir-in the drained raisins.

From this point onwards you need to be stirring aggressively with a spoon or spatula.
After stirring for a couple of minutes taste and test for seasoning add mor salt in small additions if needed.
Keep churning and mixing until the temperature drops to around 60c checking the temperature every couple of minutes.
Pour into the lined cake tin cover and leave to set for a minimum of 24 hours in a cool place (that isn’t the fridge)
Cut into pieces. As an optional hack give the finished pieces a light dusting of meat tinsel on one surface.

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