How to Make Traditional Fudge with Rum!
Learn how to make delicious Rum Fudge - the traditional way!
Fudge makes a scrumptious treat at Christmas - or any time, for that matter! Infuse a little holiday spirit into your homemade fudge with this recipe for rum fudge.
I have to say that fudge made the traditional way is most definitely the best method for making your fudge - it tastes so much better. But don't panic - this doesn't mean a difficult recipe to follow - it's still really easy to make!
The trick to successful fudge is in the technique - so following the rum fudge recipe below, I've included a list of tips to help you achieve perfect fudge.
Once made, this makes a delicious sweet treat for yourself, or to give someone as a gift!
- 3 cups of sugar
- 2/3 cup of whole milk
- 2/3 cup of single cream
- 1/4 cup of corn syrup
- 2 tbsp of butter
- 6 tbsp of rum
- 1. Line an 8 inch square baking pan with foil and spray with cooking spray, or grease with butter
- 2. Put all the ingredients except the rum in a large saucepan over a medium heat, and combine by stirring until it comes to the boil and the sugar has dissolved. You must stop stirring once the sugar has all dissolved!
- 3. Cook to 235F, which is called soft ball stage (check this using a candy thermometer). Do not stir, but brush the sides of the pan occasionally with a wet pastry brush to avoid sugar crystals forming and making the fudge grainy. (If you don't have a candy thermometer, see the Tips section below for alternative method)
- 4. Remove from the heat, still NOT stirring!
- 5. Leave the fudge to cool to 120F. When it has reached this temperature, add the rum, and beat vigorously until the mixture starts to lose its gloss on the surface, at which point, quickly start pouring the mixture into your baking pan.
- 6. Allow the fudge to set at room temperature. Allow at least 3 hours but ideally let it set overnight.
- 7. Using a chef's knife, cut the fudge into 1 inch squares and voila!
Candy Thermometer for Perfect Rum Fudge
This precision stainless steel thermometer is essential for making hard candy, nougat, fudge and more. Simply clamp to side of bowl or pan; the bulb is held securely without touching sides for precise readings.
Tips and Techniques for Perfect Fudge
I love anything with a bit of rum in at Christmas - fudge, truffles, my glass! This rum fudge is absolutely scrumptious and a real naughty treat for Christmas. Wrap a block of squares up in a pretty wrapper and it makes a perfect gift, too!
However, getting fudge just right can be tricky, and it can take a bit of practice (it certainly took me a few goes before I got it just how I like it!). Here are some tips and tricks to make sure you have the edge in your fudge making!
- To get the fudge out of your baking pan more easily, you can either grease the pan with butter or line it with foil that has been sprayed with cooking spray. The latter method is particularly good because you can lift the fudge out in the foil.
- Don't substitute ingredients! Don't swap real cream for marshmallow cream, butter for marg or whole milk for semi-skimmed. Traditional fudge is rich and indulgent and won't taste right if you skimp!
- Use the right tools - a wooden spoon is stronger than a spatula and gets the fudge out of the saucepan more easily. It is also easier to test the temperature of the fudge with a candy thermometer, although you can check for soft ball stage by dropping some of the fudge into a cup of cold water and seeing if it forms a ball - if it does, it's ready.
- Be patient! You MUST allow the fudge enough time to cool - it needs to get down to 120F - I find that around half an hour is the right time to wait.
- Get your stirring right! DO stir when the sugar goes in, DON'T stir once the sugar has dissolved, or as the fudge cools. DO stir once it has cooled! The hardest part of making fudge is getting the amount of stirring time right once cooled. Stirring it too little means it won't set, and stirring too much means it will start setting as you try to pour it into your baking pan! Watch the top of the fudge - when the surface starts losing its gloss, THAT is when to start pouring - make sure you do it QUICK!
- Generally, chocolate and alcohol based fudges need less stirring, while fruity fudge with lumps in need more stirring
- Fudge can be kept for around 3 weeks in the fridge, or 1 week in the cupboard. Store it in an airtight container.