Spiked Rum Raisin Chocolate Fudge: Semisweet chocolate fudge filled with spiced rum soaked raisins.
So you know what is fun?
When you go to write a blog post only to find out that WordPress overrode your non-auto update and you get to freak out and learn a whole new format.
Which I don’t have time for.
And I find it super annoying.
Like, I want to get send mean emails to WordPress annoyed.
Anyway, so I got to waste an hour I needed to clean to learn the new ins and outs of the format change.
Which FYI WordPress…I hate your new format.
Some of us still liked to write in HTML and you took that option away from me or at least I can’t figure out how to change it yet.
On to this fudge.
People fear this fudge because of the raisins.
Do not fear raisins.
Especially ones soaked in rum. 🙂
I love rum raisin and so I figured it would be good as a fudge.
Keys to Successful Fudge:
- Have a thermometer. I don’t like the old fashioned ones that you clip to the side. Those never work for me. I like digital and use this one.
- Use Baker’s sugar. Also known as caster or superfine sugar. I don’t always follow my own rule because I don’t always have it on hand but it makes for a less gritty fudge.
- Use good butter. Preferably European. They higher the butterfat content the better. Cheaper butter often has too much water in it and will cause your fudge to separate.
- Same goes for your chocolate. The cheaper the chocolate the more likely it is to separate. If using chips I tend to use Guittard. And when making extra special fudge I used TCHO.
- 1 cup raisins
- 1/2 cup spiced rum
- 1/2 cup water
- 2 cups granulated sugar
- 4 oz. unsalted butter
- ½ cup heavy cream
- 2 cups semisweet chocolate, finely chopped
- 7-ounce jar marshmallow crème
- In a saucepan heat 1/2 cup water and bring to a boil.
- Place raisins in a medium size bowl and cover with the boiling water.
- Add the spiced rum to the water and raisins and let sit for an hour.
- Strain the water/rum from the raisins and set aside.
- Line an 8×8 inch pan with parchment with an overhang so you can lift the fudge out later and coat with baking spray.
- Combine sugar, butter, and heavy cream into a large heavy bottomed sauce pan and bring to a boil over medium heat.
- Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F (soft ball stage), stirring constantly.
- Once you reach 234F remove from heat and add the semisweet chocolate chips stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth.
- Add the marshmallow crème and mix until well blended.
- Fold in the rum soaked raisins.
- Pour into prepared pan.
- Let cool to room temperature.
- Then lift out of the pan and onto a cutting board.
- Cut into whatever amount you want.