Rum and Raisin Fudge easy medium hard
3/4 cup raisins 3 cups granulated sugar 2/3 cup milk 2/3 cup half-and-half (10%) cream 1/4 cup light corn syrup 6 tbsp rum 2 tbsp butter
Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.
Mix raisins and rum. Set aside.
In a large 3 quart saucepan, combine sugar, milk, cream, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Do not stir. Remove from heat. Do not stir.
Cool to 120F. Add the raisin-rum mixture. Beat until mixture starts to lose its gloss. Quickly pour into greased pan.
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These fudge recipes are my own and I'm happy to share them. However, publishing of my fudge recipes in any form, including on the web, is not permitted.