A classic sweet treat to share with loved ones over the Christmas period, the light, sweet notes of rum works wonderfully with raisins all combined within the creamy, richness of fudge. Remember to add a generous pinch of Maldon Salt to help balance the sweetness!
- Line a baking tray with baking paper.
- Soak the raisins in the rum for 1 hour minimum or overnight.
- In a pan place the condensed milk, butter, and sugar 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, a pinch of Maldon Salt, and vanilla. Stir until it thickens, then tip immediately into the prepared tin and allow to cool completely. Cut into squares and serve.