Salted Sultana & Rum Fudge

Salted Sultana & Rum Fudge
Salted Sultana & Rum Fudge

Oh I do love an edible gift don’t you? Not that I’ve ever received one (sigh) but I imagine it’s rather lovely. I tend to be the edible gift maker myself but don’t feel too sorry for me, being the maker has it’s perks. First of all, it’s the only way you can give someone a cheap gift without them them thinking you’re a tight arse (which you are). Secondly, it allows you to buy a gift for yourself with the savings, clever clever, naughty naughty. Now I know Christmas already feels like a distant memory but edible gifts aren’t just for Christmas, you can afford to be a cheapskate all year round, yay!
“Are those new trainers?”
“Why yes, yes they are” you say.
“Oh and thank you so much for the fudge, what a thoughtful gift.”
“Oh not at all, I’m a very thoughtful person, glad you liked it” you say smugly looking down and admiring your new trainers. Mwah ha ha ha!
So Happy New Year to all, may your gifts be edible and your be purse brimming with precious stones.

Sultana and Rum Fudge
Makes 1 slab / Takes 40 minutes + 2 hours cooling time
120g sultanas (you can use raisins, I just didn’t have any)
3tbs dark rum
1 can of condensed milk
2 tbs golden syrup
175 whole milk
1 vanilla pod (seeds scraped out)
1tsp vanilla extract
800g granulated sugar
Big pinch of salt
250g unsalted butter

1. Soak the sultanas in the rum and put to one side
2. Line a large baking tray with baking parchment and spray with oil or grease with butter
3. Set a small bowl of iced water near the stove, you’ll need it later.
4. Put the butter, milk, sugar, condensed milk and the golden syrup in a large heavy bottomed pan on a low heat.
5. Bring to the boil stirring continuously. Once boiling continue to stir until the toffee goes a golden colour. This will take between 12-15 minutes. To test it drop a bit of the mixture into the water, if it solidifies you’re good to go. (Once you’ve dropped it in water it should be solid enough for you to fish out with your hand and taste it)
6. Take the toffee off the heat, add the vanilla and whisk with an electric whisk for 5 minutes (10 if you’re doing it by hand). It’s the whisking that turns toffee into fudge.
7. Once it’s the thickness of peanut butter fold in the soaked sultanas, rum and a pinch of salt until combined. Finally pour it into the tray and pop in the fridge to set for no longer than 2 hours (the fudge will go too hard).
8. Cut into squares and store in an airtight container in a cool dry place for up to 4 weeks.

If you’ve had a go at making my fudge or any of my other recipes I’d love to hear about it. @corrieheale

6 thoughts on “Salted Sultana & Rum Fudge

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