This is my last post before Christmas and although you’ve probably made all of your edible gifts by now, this spiced rum fudge is great served with a strong coffee if you’re experiencing a bit of a post-Christmas dinner slump.
This fudge is insanely sweet, but the kick of alcohol and the temperature contrast of fudge straight from the fridge and steaming hot black coffee is hard to beat. So I urge you to make a batch of this fudge and keep it in the fridge for emergencies.
It’s nearly Christmas Eve, after which I’ll have 10 days straight off work, which I cannot wait for. Partly because I love a break, but also because we now have this little man and I think Dylan is going to make Christmas even more fun this year, which is much needed.
Some of you may remember our house rabbit Stanley, sadly he passed away in 2015, in what was a tough year with far too many losses for myself and for loved ones. All I want from 2016 is a quiet year with lots of fun and laughter – I wish you all the same too.
Christmas Day dinner is going to be roast beef and I’m helping to cook, with the Yorkshire pudding coming under my remit (no pressure there then). Thankfully I’m not making a dessert, last year we had this Chocolate and Chestnut Buche de Noel, but this year it’s a traditional Christmas pudding and mince pie affair and I can’t wait!
Spiced Rum Fudge
- 400 g Caster Sugar
- 150 ml Double Cream
- 100 ml Skimmed Milk
- 75 g Unsalted Butter
- Pinch of Salt
- 2 Tsp Liquid Glucose
- 1 Tsp Vanilla Extract
- 30 ml Spiced Rum
- Line a 19cm loaf tin with baking parchment and set to one side, on a trivet (unless you have a heatproof worktop).
- Put the sugar, cream, milk, butter, salt and liquid glucose in a heavy-bottomed pan that can hold around 3 litres, as the fudge will really bubble up.
- Using a wooden spoon stir the mixture over a low heat until the sugar has dissolved and then bring it to a boil, stirring constantly.
- Reduce the heat to just below a boil and cook for 8-10 minutes, stir constantly and ensure the mixture reaches 116C.
- Take the pan off the heat, wait until it reaches 110C and then add the vanilla extract and the rum. Stir the fudge for 8-10 minutes until the mixture becomes thick, creamy and slightly grainy.
- Spoon the fudge into the prepared tin and leave to cool (preferably overnight) before using a sharp knife to cut the fudge into squares.
- Store in an airtight container in the fridge and the fudge should last for around a fortnight.
Thank you to everyone that’s read, commented and shared the recipes on my blog throughout 2015, I hope to have one more recipe to post between Christmas and New Year, so keep an eye out for that.
I hope you all have a wonderful Christmas if you celebrate it, or just enjoy this time with friends and family.
Thanks for reading.