Salted rum and raisin fudge
PREPARATION TIME 1 hour, plus cooling
COOKING TIME 5 minutes
MAKES 40 pieces
INGREDIENTS
• 100g raisins • 50ml dark rum • 397g condensed milk • 100g unsalted butter • 500g light muscovado sugar • a pinch of Maldon salt • 1 tsp vanilla extract
METHOD
1 Line a deep-sided baking tin with baking paper. Soak the raisins in the rum for 1 hour minimum, or ideally overnight.
2 In a pan, place the condensed milk, butter and sugar and bring to the boil. Stir the mixture continuously until the sugar dissolves. Continue to boil for 10 minutes until it reaches ‘soft ball’ stage (113-115°C) on a sugar thermometer
3 When the mixture reaches this temperature, remove from the heat, and quickly add the rum and raisins, Maldon Salt and vanilla. Stir until it thickens, then tip immediately into the prepared tin and allow to cool completely. Once cool, cut into squares.
COOK'S TIP Wrap the fudge in parchment or recyclable cellophane and arrange in gift boxes.
Mint chocolate bark
PREPARATION TIME 10 minutes, plus 40 minutes setting
COOKING TIME 10 minutes
