Walnut Fudge With Rum Raisins Recipe

Walnut Fudge With Rum Raisins Recipe

• 2 cups sugar
• 1 cup milk
• 3 oz. dark chocolate 70% chopped
• 4 tbsp. butter
• 1 tsp. vanilla extract
• ¼ cup chopped nuts
• ¼ cup dark raisins
• ½ cup dark rum

1. In a Mason jar or container with lid, place the raisins and cover with rum. Let them soak for a day.
2. Cover an 8-by-8-inch pan with buttered paper parchment, letting the paper overlap over the edges of the pan (about 2 inches).
3. Place the sugar, milk and chocolate in a medium saucepan over medium heat. Bring to a boil stirring continuously with a wooden spoon until the chocolate is melted and the sugar is dissolved. Don’t stop stirring.
4. Reduce the heat to simmer and continue cooking, without stirring, until the fudge reaches a temperature of about 234° / 238. If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.
5. Remove from the heat and add the butter and the vanilla, DO NOT STIR. Cool at room temperature to 110°F (lukewarm) and add the walnuts and raisins. Mix with a spatula or a wooden spoon until it is well blended and opaque.
6. Pour into the prepared pan and let cool completely. Once cooled remove from the pan by lifting the parchment paper – which should easily come out.
7. Cut into squares and store in tightly covered container in a fresh place.