Rum & Raisin Fudge Help

fawny

Morning All,

Hope this is the right place for this.

I decided that I would make my Dad some rum & raisin fudge for Xmas, so as DH loves it too, I though i'd make a batch yesterday to try it out as never made fudge before. I followed this bbc recipe & used my digital thermometer to make sure it was hot enough. I left it to cool & set & then cut it last night which was 8 hours after making. It taste lovely but is very soft, seems to me like it should be harder? I know there is different types of fudge so does anyone know if this is a very soft fudge or if I went wrong? Also I used skimmed milk as thats what we have should I have used full fat? Last question how long will it last as there is loads, what will the shelf life likey to be?

3 tablespoons Dark Rum
4oz roughly chooped raisins
14oz sweetened condensed milk
5oz milk
1lb demerara sugar
4oz butter

1. Soak raisins in dark rum. Set aside for later.
2. Grease an 8 inch square pan and line with parchment paper.
3. Combine remaining ingredients in a large nonstick saucepan over medium heat and stir until the sugar dissolves.
4. Bring to a boil and gently simmer for 10-15 minutes.
5. Stir constantly until it reaches 240 F on a sugar 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).
6. Remove from heat.
7. Beat for 10 minutes until thick and grainy. Stir in raisins and rum.
8. Pour into square pan and leave to cool.
9. When completely cold, cut into 24 small bits with a sharp knife.

Thanks all

Fawny:D

weeclick

Heres the one I use -
http://m.goodfoodchannel.co.uk/recipe/513459/vanilla-fudge/

Seems like a very similar recipe only mine doesnt use condensed milk. Ive so far made 2 batches (1 plain 1 with baileys) Both turned out well infact work had it all gone within an hour lol. Getting the temp right was tricky but I didnt have a thermometer at the time (bought one this weekend) Got another 8 batches to make before christmas.

i would say if its too soft then I would keep it on heat for a few extra minutes. On my second batch I had lifted it off the heat to early, 2 hours later it hadnt set right but was lcky to be able to put back on heat for 5 mins and turned out perfect

Loubell83

CAn I ask what size of tin you used for the rum and raisin fudge? Think I might give this a bash for Xmas...

fawny

Thanks weeclick, sounds like you are going to be busy making fudge!

I will try leaving it on a little longer next time then & fingers crossed it will be a little harder, although it tastes good anyway. What sort of milk do you use?

Thanks

Fawny

fawny

Loubell83 wrote: »

CAn I ask what size of tin you used for the rum and raisin fudge? Think I might give this a bash for Xmas...

It says an 8" square tin but I didn't have one so used a tinfoil tin I had which was about 7" square, which I suppose might be why it didn't go as hard as I though it would, although it was still solid enough when it's cut. I will have a look in the £ shops to see if I can get a better size tin.

Does taste lovely though:D

nic2075

Ive made loads of fudge in the past and had a few disasters. But the tips I was given was buy a good sugar/jam thermometer, use full fat milk, and beat it for quite a while to get the grainy bits out. A wee bit of icing sugar can help it set.
I had made some vanilla fudge last year and it was soft, so I bunged it back in the pot, heat it back up and beat it. It turned out ok in the end.
And the Asda mag peanut butter one I made last week turned out great, that one used icing sugar
I've tried the Goodfood baileys one and it turned out great.
Not sure if any of that helps x

scaredy_cat

fudge from The Fudge Kitchen is quite soft. but still yummy!

http://www.fudgekitchen.co.uk/index.asp

fawny

Thanks nic2075 that's a great help. I did wonder about the milk, will use full fat next time.

VfM4meplse

fawny wrote: »

Stir constantly until it reaches 240 F on a sugar 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).

Although I have a sugar thermometer, I prefer the thread test (3 threads).

weeclick

fawny wrote: »

Thanks weeclick, sounds like you are going to be busy making fudge!

I will try leaving it on a little longer next time then & fingers crossed it will be a little harder, although it tastes good anyway. What sort of milk do you use?

Thanks

Fawny

Ive so much to make you wouldnt believe between fudge, chocolate slabs, truffles and chocolate spoons :eek:

I used semi skimmed milk purely because thats what I had in the house and worked well!

babyfreckles

I have made fudge quite a few times, and if it doesnt set proper, I pop it back in the saucepan for another couple of extra minutes. It does take a while for it to remelt, but once its melted leave it to boil for 5-10 mins and pop it back in your tray. Always works a treat for me (And I use the condensed milk recipe) xx

Edited to add, when 'beating' the fudge to cool it down, I find using my hand mixer on a high heat works best aswell as saves you becoming Mr Muscles