Crumbly Fudge

Crumbly Fudge Recipe

I made this fudge to trial a recipe and added a little twist of my own, the conversion that had been given from the original recipe was reall muddled and seemed completely different to recipe’s I have used before. The end result of this fudge was of a very crumbly texture, but still delicious. You may even want to alter the finer ingredients to create a different range of fudge flavours, but for this recipe I used rum and raisin. The fudge doesnt seem to be over powered by the flavour of rum, but you can definately taste it in the raisins!!!

Ingredients:

• 1 Large saucepan
• 7 inch square tin (greased)
• 300ml (1/2 pint) milk
• 550g (1lb 6oz) sugar
• 100g (4oz) butter
• 3tbsp rum – I used white rum
• 50g (2oz) raisins

How to make it:

Put the milk, butter and sugar into the pan and heat slowly.

Eventually this will come to the boil then at this point you will need to cover the contents with a lid for two minutes.

Once the two minutes is over, uncover the pan and continue to boil the mixture steadily for 15-20 minutes stirring occasionally, until the mixure forms a soft ball when a small amount is dropped into to water.

You then need to remove the pan from the heat, add the rum and raisins (or flavoring ingredient), and leave to cool for 5minutes before beating the mixture until it loses its glossy sheen

Transfer to the pan and mark out the fudge while the mixture is still warm, this should set within around 10 – 30minutes depending on how well you beat the mixture.

Once cooled, cut the fudge properly and enjoy!!

If you fancy a different flavour to your fudge why not try adding either:

• 2tsp vanilla essence
• 3tbsp coffee essence (instant coffee mixed with the tiniest amount of water)
• 50g (2oz) walnut with a flavouring
• 50g (2oz) cherries with a flavouring