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Fudge is a tasty sweet with a creamy texture. Adding alcohol for flavoring adds a special taste just perfect for the adults.
Ingredients
Rum and Raisin Fudge
- 1/2 cup raisins
- 1/4 cup dark rum
- 395g sweetened condensed milk
- 1 cup brown sugar, packed firmly
- 2 tablespoons glucose syrup
- 120g butter, chopped
- 200g milk chocolate, chopped
Bailey's Fudge
- 500g/17.5oz golden granulated sugar
- 500ml/17fl oz whipped cream
- 50ml/1.7fl oz Baileys liqueur
- 150g/5oz white chocolate
Chocolate Whiskey Fudge
- 1 x 395g can sweetened condensed milk
- 100g unsalted butter, cut into cubes
- 255g/ 1 1/4 cups brown sugar, firmly packed
- 2 tablespoons glucose syrup
- 150g dark chocolate, chopped finely
- 60ml/ 1/4 cup Scotch whisky (or other whiskey if preferred)
- Melted butter, for greasing with
Steps
Method 1
Method 1 of 3:Making Rum and Raisin Fudge
Method 1
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1Prepare the cake pan. Grease the pan. Then line both the base and sides with the parchment or baking paper.
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2Place the raisins and rum into the saucepan. Heat over medium heat for 2 minutes to make the raisins plump up.Advertisement
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3Remove from the heat. Allow to cool.
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4Pour the condensed milk into the medium saucepan. Add the sugar, glucose syrup and butter.
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5Heat over low heat for 5 to 7 minutes. Stir occasionally until the sugar dissolves.
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6Turn up the heat to medium. Cook the mixture for 10 minutes more, stirring often. It is done when it turns a pale golden color. Remove from the heat.
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7Add the chopped chocolate. Stir it into the mixture to melt it through.
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8Add the raisin and rum mix. Mix.
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9Pour the fudge mixture into the prepared pan. Use the back of a spoon or a spatula to smooth the top of the fudge. Put aside to set. This will take about 2 hours.
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10Tip the set fudge out onto a clean work surface. Cut into squares or fingers. It can be wrapped in wax paper or clear cellophane, or served immediately.
- If you don't wish to wrap individual squares or fingers, keep in an airtight container lined with wax paper. Use wax paper if you need to layer it.
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Method 2
Method 2 of 3:Making Bailey's Fudge
Method 2
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1Prepare the cake pan. Grease the pan. Then line both the base and sides with the parchment or baking paper.
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2Pour the Baileys into the large saucepan. Add the cream and sugar to the Baileys.
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3Place over medium heat. Heat to bring to the boil, stirring continuously. Continue to stir until the sugar dissolves.
- Adjust the heat if needed, to prevent the mixture from boiling over but to allow it to bubble.
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4Stir until it reaches soft ball stage. this is when you drop a little of the mixture into a little cold water and the sugary mass forms a soft ball.
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5Add the white chocolate. Stir through until melted in evenly.
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6Pour the fudge mixture into the prepared cake pan. Smooth the top with the back of a spoon or a spatula.
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7Set aside to cool. After it has set, cut into individual squares or fingers. The fudge can be wrapped in wax paper or clear cellophane, or served immediately.
- If you don't wish to wrap individual squares or fingers, keep in an airtight container lined with wax paper. Use wax paper if you need to layer it.
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Method 3
Method 3 of 3:Making Chocolate Whiskey Fudge
Method 3
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1Prepare the cake pan. Grease the pan. Then line both the base and sides with the parchment or baking paper.
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2Pour the condensed milk and glucose syrup into the saucepan. Add the butter and sugar.
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3Place over a medium to low heat. Heat and stir for 3 minutes, or until the sugar dissolves.
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4Turn the heat up to medium-high. Stir constantly for 1- to 15 minutes until the mixture thickens. When it turns a caramel color and leaves the sides of the saucepan, it is ready. Remove from the heat.
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5Pour in the whisky and the add the chopped chocolate. Stir to melt it through, stirring until the mixture turns smooth.
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6Pour the fudge mixture into the cake pan. Set aside to cool and set.
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7Cover the fudge with plastic food wrap. Place in the refrigerator to firm up for an hour.
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8Remove from the fridge. Tip the fudge over, using the paper.
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9Cut into individual squares or fingers. The fudge can be wrapped in wax paper or clear cellophane, or served immediately.
- If you don't wish to wrap individual squares or fingers, keep in an airtight container lined with wax paper. Use wax paper if you need to layer it.
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Warnings
- The results of these fudge recipes are not suitable for children to eat.Thanks!
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Things You'll Need
Rum and raisin:
- 20 centimeter (7.9 in) square cake pan
- Parchment/baking paper
- Small heavy-based saucepan
- Medium heavy-based saucepan
- Wooden spoon
- Knife
- Cellophane or wax paper
Baileys fudge:
- 20 centimeter (7.9 in) square cake pan
- Parchment/baking paper
- Large heavy-based saucepan
- Wooden spoon
- Spatula
- Knife
- Cellophane or wax paper
Chocolate whiskey fudge:
- 20 centimeter (7.9 in) square cake pan
- Parchment/baking paper
- Medium heavy-based saucepan
- Wooden spoon
- Spatula
- Knife
- Cellophane or wax paper
References
- Rum and raisin fudge adapted from: Coles Magazine, December 2013, p. 79
- Chocolate whiskey fudge adapted from: http://thecakemistress.com/blog/freerecipes/alcoholic/chocolate-scotch-whiskey-fudge/
About This Article
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