Rum and chocolate fudge - recipe

Ingredients

Recipe , Chocolate , Rum , Fudge

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1

Base line a 22cm square non-stick tin.
2
Put the golden caster sugar, double cream and liquid glucose in a heavy based large pan.

For this step you'll need:
- 550g Unrefined golden caster sugar
- 550g Double cream
- 75g Liquid glucose
3

Heat slowly together, stirring continually until all the sugar is melted. Once melted, bring slowly to a boil stirring very occasionally and gently just to make sure the mixture does not burn.
4

Boil gently (this may take about 20 minutes) until the mixture reaches a temperature of 116°C on a sugar thermometer or when the mixture forms a soft ball when a little is dropped from a teaspoon into cold water.
5
Turn off the heat and add the rum flavouring and melted milk chocolate. Beat really well until smooth.

For this step you'll need:
- 1 tbsp Rum
- 150g Milk chocolate melted
6

Pour into the prepared tin. Be very careful when pouring this, as it will be very hot and sticky.
7

Leave the fudge to set overnight in the fridge. Turn out and cut into squares.

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