Making fudge is not as difficult as you think. You need a heavy based pan and patience. A sugar thermometer is also useful for this recipe, but not essential. You will need to chill the fudge over night to set before cutting into portions. Why not also try adding a handful of raisins or chopped nuts to this recipe?
Base line a 22cm square non-stick tin.
Put the golden caster sugar, double cream and liquid glucose in a heavy based large pan.
Heat slowly together, stirring continually until all the sugar is melted. Once melted, bring slowly to a boil stirring very occasionally and gently just to make sure the mixture does not burn.
Boil gently (this may take about 20 minutes) until the mixture reaches a temperature of 116°C on a sugar thermometer or when the mixture forms a soft ball when a little is dropped from a teaspoon into cold water.
Turn off the heat and add the rum flavouring and melted milk chocolate. Beat really well until smooth.
Pour into the prepared tin. Be very careful when pouring this, as it will be very hot and sticky.
Leave the fudge to set overnight in the fridge. Turn out and cut into squares.
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