Rum & Sultana Fudge

We all know this is suppose to be Rum & Raisin fudge, but in my attempt to use up stuff in my overflowing baking cupboard I thought I would use month-out-of-date sultanas.

At the end of November I posted a review of The Vintage Sweets book by Angel Adoree. In that review I wrote that I intended to make the Rum & Raisin fudge for my girls school Christmas fete.

Then over night I developed tonsillitis and the fudge never materialized. It wasn't the only thing that I had planned to make that didn't get made last month. 

I have a lot of catching up to do. Plus, as I already mentioned, I need to clear out my baking cupboard.

I let the sultana’s soak over night, because they aren't as soft as raisins. They are however smaller and didn't need to be chopped.

The first time I ever attempted fudge I gave myself, what looked like a third degree burn. It was pretty bad, so please be careful when working with hot sugar!

I didn't burn myself this time, which was a bonus. That and it turned out smooth and melt-in-your-mouth delicious! So, here is the recipe so you can try it out yourself!

Rum & Raisin Sultana Fudge

50ml dark rum

100g raisins, chopped or sultanas

100g butter

397g can sweetened condensed milk

125ml milk

450g demerara sugar

Soak the raisins/sultanas in the rum and set aside. Then line a square 20cm (8in) cake tin with nonstick baking paper.

Combine the rest of the ingredients in a large nonstick saucepan and dissolve the sugar over a medium heat. Remove any sugar crystals by placing a lid on the saucepan for 3 minutes. The condensation should run down the sides of the pan taking the sugar crystals with it, if there are any stubborn crystals use a pastry and warm water to wipe them away.

The mixture should be boiling, bring it down to a simmer. Attach your sugar thermometer to the side of the pan. Stir the mixture constantly until it reaches the softball stage, 116C/240F.

Take the pan off the heat and let it cool down to 110C/230F. Then beat it with a wooden spoon for 10 minutes until the mixture is very thick and resembles smooth peanut butter. Angel tells us that this step is vital to make the fudge thick.

It does get quite thick and tough to mix at that point mix in the raisins and any rum that wasn’t soaked up. My sultanas soaked up a lot of rum because I left it overnight, you’ll have more the less you soak it.

Pour the mixture into the prepared tin and smooth it down with a spatula and leave to sit for at least 3 hours before cutting into squares.

If you like this recipe in my next post I will be giving away a copy of the book! So, stay tuned!

notes: The Vintage Sweets book by Angel Adoree was provided for the review! 

Butter Rum Cake!!

taken from All Cakes Considered by Melissa Gray

I'm using my bundt pan again! :0)

2 sticks (1 cup/225g) unsalted butter, room temp

1 cup of sugar

1 cup light brown sugar

4 large eggs (4 medium eggs for UK bakers)

1 tbsp Bacardi rum or other light run

3 cups cake flour (sponge flour for UK bakers)

1 tsp salt

1 tsp baking powder

½ tsp baking soda

1 cup buttermilk

1. Pre-heat oven 325F or 170C, prepare your bundt pan or whatever dish you choose to use!
2. Cream butter on a medium speed and gradually add both sugars, beat well.
3. Add the eggs, one at a time, beat well after each egg.
4. Add rum.
5. While those are mixing in a separate bowl dry whisk the flour, salt, baking powder, and baking soda together.
6. Slow the mixer down to low and add 1 cup of flour, beat. Add 1/3 cup of the buttermilk, beat. When it’s all added in increase speed to medium-high and beat until well incorporated.
7. Pour batter into pan. Remember if you’re using a bundt pan it’s recommended to pour the batter into one side and let it slowly fill the pan up.
8. Bake for 1 hour or until a skewer of your choice comes out clean.

batter all ready to go

for the glaze:

1/3 cup unsalted butter

¾ cups sugar

3 tbsp water

2 tsp Bacardi rum

1. Melt the butter in a small saucepan
2. Add sugar, water, and rum and stir until smooth.
3. Remove from the heat.

before removing from the pan poke holes in the top (will be the bottom) and pour 3 quarters of the glaze over cake it should seep into all the holes you just poked in it. Which is the whole point!

turned out bundt cake; be sure to grease pan then leave upside down on a towel to drain I then sprinkle a little dusting of flour. these pans should be non-stick, but every little helps. also make sure to wait for the full 10 minutes or more cooling time before turning it out!

pour the rest of the glaze over the top! done!

to finish:

1. As soon as the cake is out of the oven poke holes in it.
2. Then pour a little less then half the glaze over the cake.
3. Let cool in bundt pan for 10-15 minutes
4. Unmold the cake on a cake rack
5. Cool for 10 more minutes.
6. Drizzle the rest of the glaze over the cake.
7. Once the cake has cooled transfer to a cake stand/plate/whatever you want to transfer it to. Who am I to tell you what to do? ;0) Enjoy!!

On my other bundt cake post someone wrote that it looks like a pine cone and they are so right!!