Spiced Rum Fudge
Adapted from Dan Lepard
This is a very sweet, very delicious spiced rum fudge recipe. This is great as a Christmas gift, or an after dinner treat with a strong coffee. You can use any kind of spiced rum or dark rum, it'll work just as well. You will need a sugar thermometer to make this recipe.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
- 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.