Rum and Raisin Fudge

Method

• step 1

  Soak raisins in dark rum. Set aside for later.

• step 2

  Grease an 8 inch square pan and line with parchment paper.

• step 3

  Combine remaining ingredients in a large nonstick saucepan over medium heat and stir until the sugar dissolves.

• step 4

  Bring to a boil and gently simmer for 10-15 minutes.

• step 5

  Stir constantly until it reaches 240 F on a sugar thermometer or the soft ball stage. (a soft ball is formed when a little bit of the mixture is dropped into a glass of cold water).

• step 6

  Remove from heat.

• step 7

  Beat for 10 minutes until thick and grainy. Stir in raisins and rum.

• step 8

  Pour into square pan and leave to cool.

• step 9

  When completely cold, cut into 24 small bits with a sharp knife.