Rum Fudge Cakes Food

RUM FUDGE FRUITCAKE CUPCAKES

Steps:

• Preheat oven to 170°F Line a 12 holed muffin tray with cupcake liners.
• Melt butter and chocolate over a double boiler and mix till smooth.
• Combine sugar and chocolate mix together ina bowl. Whisk well with electric mixer. Add in vanilla essence and mix.
• Beat eggs in 1 at a time till each egg is fully incorporated. Finally add in flour and mix well. Fold in mixed fruit.
• Fill each cupcake liner 1/2 the way full ONLY.
• Bake for 23 minutes Let cool thoroughly.
• Prepare GANACHE. Bring cream to a boil. Add in chocolate and butter. Mix well till smooth and glossy. Add in rum. Let cool.
• Fill the remaining cavity of the cupcake liner with ganache. Sprinkle whatever you like before the ganache sets.
• Let set in the fridge.

RUM SOAKED FUDGE CAKE

Steps:

• For the Cake:
• Preheat oven to 350 degrees F.
• Grease and flour a 10-inch bundt or tube pan.
• In a small saucepan on low heat, melt chocolate chips with milk.
• Combine chocolate mixture with remaining cake ingredients; blend well.
• Pour batter into prepared cake pan and bake in preheated 350 degrees F. oven for 40-50 minutes.
• Let cake cool in pan for 15 minutes, then invert onto wire rack (with a piece of waxed paper placed under the rack to catch any syrup drippings) to cool.
• For the Syrup:
• Combine sugar and water over medium heat until sugar is dissolved.
• Stop stirring and bring syrup to boil. Remove pan from heat and stir in rum. Randomly pierce cake with fork.
• Pour half of syrup over cake.
• Let stand for 5 minutes.
• Using pastry brush, gently brush remaining syrup over top and sides of cake.
• For the Glaze:
• Bring cream and corn syrup to a gentle boil then remove from heat.
• Pour mixture over chocolate chips, let stand until melted them whisk smooth.
• Whisk in rum and vanilla.
• Pour over cake.
• Chill the cake for 5-10 minutes to set glaze.
• Refrigerate glazed cake in an airtight container.
• Remove cake from refrigerator one hour before serving.

RUM AND RAISIN FUDGE

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.

RUM & RAISIN FUDGE

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.

CARAMEL-RUM FUDGE

Steps:

• Line 9-inch square pan with cooking parchment paper; grease paper with shortening.
• In small saucepan, heat sugar, water and lemon juice to boiling over medium-high heat. Boil 8 to 10 minutes or until sugar begins to brown. (Do not stir.) Stir in whipping cream and 2 tablespoons of the butter; remove from heat. Let stand, stirring constantly, until caramel is no longer bubbling.
• In large microwavable bowl, microwave condensed milk and chocolate chips uncovered on High 3 minutes, stirring at 1-minute intervals. Stir in rum, remaining 2 1/2 tablespoons butter and the salt. Immediately pour into pan. Immediately pour caramel over chocolate mixture; gently swirl with knife. Cover; refrigerate 2 to 4 hours.
• Cut fudge into pieces; wrap in cooking parchment paper. Store covered in refrigerator up to 1 week. Let stand at room temperature 15 minutes before serving.

RUM AND RAISIN FUDGE

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.