Maldon Salt, Rum & Raisin Fudge
This sticky-sweet fudge makes the perfect more-ish gift
- 50ml dark rum
- 100g raisins
- 1 tsp vanilla extract
- 397g condensed milk
- 100g unsalted butter
- A pinch of Maldon salt
- 500g light muscovado sugar
Line a baking tray with baking paper.
Soak the raisins in the rum for one hour minimum or overnight.
Place the condensed milk, butter, and sugar in a pan and bring to the boil. Stir the mixture continuously until the sugar dissolves. Continue to boil for 10 minutes until it reaches ‘soft ball’ stage on a thermometer.
When the mixture reaches this stage, remove from the heat, and quickly add the rum and raisins, Maldon Salt, and vanilla. Stir until it thickens, then tip immediately into the prepared tin and allow to cool completely. Then you can cut into squares and serve.