Spiced Rum Fudge

• Baking & Spices

  • 400 g Caster sugar
  • 1 Pinch Salt
  • 1 tsp Vanilla extract

• Dairy

  • 75 g Butter, unsalted
  • 150 ml Double cream
  • 100 ml Skimmed milk

• Beer, Wine & Liquor

  • 30 ml Spiced rum

• Other

  • 2 Tsp Liquid Glucose

Found on patisseriemakesperfect.co.uk

Description

Ingredients

• 400g Caster Sugar
• 150ml Double Cream
• 100ml Skimmed Milk
• 75g Unsalted Butter
• Pinch of Salt
• 2 Tsp Liquid Glucose
• 1 Tsp Vanilla Extract
• 30ml Spiced Rum

Directions

• 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.