RUM & RAISIN FUDGE
Treat family and friends to the gift of homemade rum & raisin fudge. This grown-up treat is guaranteed to bring a smile to their faces
Provided by Good Food team
Time 50m
Yield 36 pieces
Number Of Ingredients 7
Steps:
- Soak the raisins in the rum the day before making the fudge.
- Line a 20 x 20cm cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a large pan. Warm over a low heat to dissolve the sugar and melt the butter, stirring occasionally.
- When the sugar has dissolved, put a sugar thermometer in the mixture, making sure the end is completely covered by the syrup - if it's not, transfer the mixture to a smaller pan that's still large enough for the syrup to bubble. Turn up the heat to medium-high and bring the syrup to the boil, stirring occasionally to stop it catching. When the thermometer reaches 116C - or 'soft ball' stage, remove the pan from the heat.
- Leave the mixture to stand, undisturbed, for 5 mins, until the temperature drops to 110C, then stir in the vanilla bean paste, the plumped-up raisins and a good pinch of salt.
- Remove the thermometer, then vigorously beat the mixture with a wooden spoon, checking the temperature every minute or so until it drops again to about 60C. By this time, the mixture will be really thick and have lost its glossy shine. Take the thermometer out and continue beating the mixture for a few more minutes. This part is crucial as it helps create small sugar crystals that give the fudge its smooth, creamy texture.
- Quickly pour the fudge mixture into the prepared tin and smooth the surface using a spatula. Leave to cool overnight at room temperature - don't put it in the fridge, as it will become sticky and won't set properly. Cut into 36 bite-sized pieces. Will keep in an airtight container at room temperature for up to two months.
Nutrition Facts : Calories 132 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 0.1 grams fiber, Protein 0.3 grams protein, Sodium 0.2 milligram of sodium
EASY CARAMEL FUDGE
I got this recipe from a friend at work. It's so quick and easy, my 7 year old made it! It also tastes delicious! :)
Provided by Sara 76
Categories Candy
Time 10m
Yield 30 squares
Number Of Ingredients 3
Steps:
- Place all ingredients into a microwave safe bowl.
- Microwave for 1 minute, stir.
- Microwave again for 1 minute, stir.
- Continue doing this until chocolate is melted, and all ingredients are combined and smooth.
- Pour into a lined slice tin, and refrigerate until set. Cut into squares, and serve!
Nutrition Facts : Calories 149, Fat 9.6, SaturatedFat 5.9, Cholesterol 9.5, Sodium 36.7, Carbohydrate 14.8, Fiber 0.1, Sugar 14.8, Protein 1.5
SALTED CARAMEL FUDGE
Dig out your sugar thermometer to make this fudge. It requires a little precision, but the result is fabulous, with a lovely salted caramel flavour
Provided by Good Food team
Time 50m
Yield Cuts into 36 pieces
Number Of Ingredients 6
Steps:
- Line a 20 x 20cm cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a large pan. Warm over a low heat to dissolve the sugar and melt the butter, stirring occasionally.
- When the sugar has dissolved, put a sugar thermometer in the mixture, making sure the end is completely covered by the syrup - if it's not, transfer the mixture to a smaller pan that's still large enough for the syrup to bubble. Turn up the heat to medium-high and bring the syrup to the boil, stirring occasionally to stop it catching. When the thermometer reaches 116C - or 'soft ball' stage, remove the pan from the heat.
- Leave the mixture to stand, undisturbed, for 5 mins, until the temperature drops to 110C, then stir in the vanilla bean paste and a good pinch of salt.
- Remove the thermometer, then vigorously beat the mixture with a wooden spoon, checking the temperature every minute or so until it drops again to about 60C. By this time, the mixture will be really thick and have lost its glossy shine. Take the thermometer out and continue beating the mixture for a few more minutes. This part is crucial as it helps create small sugar crystals that give the fudge its smooth, creamy texture.
- Quickly pour the fudge mixture into the prepared tin and smooth the surface using a spatula. Dot the caramel over the top, and swirl it through the fudge using a skewer. Sprinkle with 1 tsp sea salt, then leave to cool overnight at room temperature - don't put it in the fridge, as it will become sticky and won't set properly. Cut into 36 bite-sized pieces. Will keep in an airtight container at room temperature for up to two months.
Nutrition Facts : Calories 121 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Protein 0.2 grams protein, Sodium 0.2 milligram of sodium
MICROWAVE CARAMEL FUDGE
This is the most delicious tasting fudge, and so easy to make, just mix, and microwave, no need to use a candy thermometer for this just make sure to cook the fudge mixture for the full 15 minutes that's what gives this fudge it's flavour and texture. Since this makes a thin layer of fudge, I sometimes make two separate batches and stack them on top of each other to make a thicker layer ---- well many mixed reviews so I am guessing that every microwave heats differently for me I always have great results!
Provided by Kittencalrecipezazz
Categories Candy
Time 2h15m
Yield 1 8x8 in pan
Number Of Ingredients 6
Steps:
- In a large microwave-safe glass bowl (8-cup Pyrex measuring cup works well) with a spoon mix together whipping cream, white sugar and brown sugar just until combined; microwave at high for 15 minutes stirring, using a wooden spoon at half time (note: it is important that the mixture cooks in the microwave for the full 15 mins).
- Remove from microwave (careful the bowl is HOT!).
- Add butter and vanilla; with a spoon, mix well for about 1 minute.
- Add chopped nuts (if using) mix.
- Pour into a buttered 8 x 8-in square baking pan (or a smaller pan).
- Refrigerate for 2 or more hours before cutting into small squares.
- Delicious!
Nutrition Facts : Calories 2742, Fat 122.6, SaturatedFat 76.7, Cholesterol 417.6, Sodium 422, Carbohydrate 421.3, Sugar 412.3, Protein 5.2
CARAMEL FUDGE
Provided by judith
Number Of Ingredients 6
Steps:
- Line an 8x8-inch pan with parchment paper and set aside.
- In a large saucepan place the condensed milk, sugar, butter, golden syrup/corn syrup and salt. Heat gently on low heat, stirring until all the sugar has dissolved. Continue stirring the fudge constantly on low or low-medium heat until it's simmering and has thickened and coats the back of a spatula/spoon - this will take about 3-5 minutes. Keep an eye on the stove at all times and adjust the heat, if necessary, so the mixture won't burn.
- Once the fudge has thickened, remove it from the heat. From this point on, work as quickly as possible, because the mixture will harden pretty quickly. Add the white chocolate and whisk until all the chocolate has melted.
- Transfer the fudge mixture into prepared pan. Allow the fudge to cool slightly at room temperature, then cover the pan and leave it to set in the fridge for at least 4 hours. Once the fudge has set, cut it up in pieces (I recommend small pieces because the fudge is very rich) and serve.
- Fudge will keep in the fridge for up to 2 weeks. Serve it cold or at room temperature (my preference).
CARAMEL RAISIN FUDGE
Make and share this Caramel Raisin Fudge recipe from Food.com.
Provided by Possumgirl Randy
Categories Candy
Time 15m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Melt caramels and chocolate in microwave or in double boiler (make sure it doesn't burn).
- Stir in condensed milk, then crushed cookies and raisins.
- Spread in a foil lined, 8 x 8 pan. (Either butter or spray cooking spray on the foil for easier removal).
- Allow to cool, then refrigerate. Cut when totally cold.
- Best kept refrigerated.
Nutrition Facts : Calories 207, Fat 10.4, SaturatedFat 6.1, Cholesterol 8.2, Sodium 65.6, Carbohydrate 30.3, Fiber 2.5, Sugar 23.7, Protein 4.3
CARAMEL ALMOND FUDGE
Make and share this Caramel Almond Fudge recipe from Food.com.
Provided by MizzNezz
Categories Candy
Time 20m
Yield 36 serving(s)
Number Of Ingredients 4
Steps:
- In lg saucepan, cook sugar, cream and salt over low heat until the sugar dissolves.
- Bring to boiling point and cook, without stirring, until candy thermometer reaches 236* (soft ball).
- Let mixture cool to 110*.
- Transfer to a bowl and beat until thick and creamy, (about 5 minutes).
- Stir in almonds; pour into 8x8 pan lined with wax paper.
- Refrigerate for at least 2 hours.
Nutrition Facts : Calories 147.2, Fat 8.3, SaturatedFat 3.3, Cholesterol 18.1, Sodium 37.6, Carbohydrate 18, Fiber 0.8, Sugar 16.5, Protein 1.7
RUM AND RAISIN FUDGE
This fudge is a British recipe - it is similar to soft caramels but includes rum-soaked raisins. YUM. It's not the type of fudge that you get at American amusement parks. It is different, but JUST as GOOD! Demerara sugar is also known as cane sugar. (the coarse brown stuff, sometimes sold as "Sugar in the Raw")
Provided by Shannon Cooks
Categories Candy
Time 35m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Soak raisins in dark rum. Set aside for later.
- Grease an 8 inch square pan and line with parchment paper.
- Combine remaining ingredients in a large nonstick saucepan over medium heat and stir until the sugar dissolves.
- Bring to a boil and gently simmer for 10-15 minutes.
- Stir constantly until it reaches 240 F on a candy 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).
- Remove from heat.
- Beat for 10 minutes until thick and grainy. Stir in raisins and rum.
- Pour into square pan and leave to cool.
- When completely cold, cut into 24 small bits with a sharp knife.
- Can be kept for 4 weeks in an airtight container.
Nutrition Facts : Calories 183.4, Fat 5.5, SaturatedFat 3.5, Cholesterol 16.7, Sodium 51.9, Carbohydrate 32.2, Fiber 0.2, Sugar 30.9, Protein 1.7
CARAMEL PECAN FUDGE
Make and share this Caramel Pecan Fudge recipe from Food.com.
Provided by Leahs Kitchen
Categories Candy
Time 2h
Yield 24 squares, 24 serving(s)
Number Of Ingredients 5
Steps:
- Butter a 9X9 baking pan.
- In a large saucepan, mix 1 cup of milk and 2 cups sugar. Set aside.
- Slowly melt one cup sugar in a small heavy saucepan stirring constantly.
- Pour the caramelized sugar in the milk/sugar mixture.
- Over medium heat, stir until the caramelized sugar is dissolved.
- When the mixture starts to boil, add the butter.
- Cook to the soft-ball stage.
- Add the pecans and vanilla, remove from heat and beat until creamy.
- Set in cold water, when the mixture starts to stick to the pot and is thick, pour into the buttered 9X9 pan.
- Let cool, cut and enjoy.
Nutrition Facts : Calories 239, Fat 14.7, SaturatedFat 2.8, Cholesterol 7.8, Sodium 22, Carbohydrate 27.8, Fiber 1.6, Sugar 25.7, Protein 1.9
RUM AND RAISIN FUDGE
Easy to make and delicious! Keeps in an air tight container for four weeks
Provided by daviesalie
Time 40m
Yield Makes Pieces
Number Of Ingredients 0
Steps:
- Soak raisins in dark rum. Set aside for later.
- Grease an 8 inch square pan and line with parchment paper.
- Combine remaining ingredients in a large nonstick saucepan over medium heat and stir until the sugar dissolves.
- Bring to a boil and gently simmer for 10-15 minutes.
- 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).
- Remove from heat.
- Beat for 10 minutes until thick and grainy. Stir in raisins and rum.
- Pour into square pan and leave to cool.
- When completely cold, cut into 24 small bits with a sharp knife.
CARAMEL FUDGE
Make and share this Caramel Fudge recipe from Food.com.
Provided by Chrissyo
Categories Candy
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in pan.
- Add golden syrup, sweetened condensed milk and brown sugar.
- Stir over low heat until boiling, reduce heat, simmer 10 minutes, stirring constantly.
- Remove from the heat, add white chocolate melts, or any other chocolate you desire, mix until smooth.
- Pour into foil lined 7cm x 25cm bar pan, refrigerate until set.
- Cut into slices and squares.
Nutrition Facts : Calories 917, Fat 41.9, SaturatedFat 26.3, Cholesterol 104.3, Sodium 356.7, Carbohydrate 131.2, Sugar 125, Protein 9.6
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