Caramel Raisin Fudge Recipes

SALTED CARAMEL FUDGE

Steps:

• Line a 20 x 20cm cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a large pan. Warm over a low heat to dissolve the sugar and melt the butter, stirring occasionally.
• When the sugar has dissolved, put a sugar thermometer in the mixture, making sure the end is completely covered by the syrup - if it's not, transfer the mixture to a smaller pan that's still large enough for the syrup to bubble. Turn up the heat to medium-high and bring the syrup to the boil, stirring occasionally to stop it catching. When the thermometer reaches 116C - or 'soft ball' stage, remove the pan from the heat.
• Leave the mixture to stand, undisturbed, for 5 mins, until the temperature drops to 110C, then stir in the vanilla bean paste and a good pinch of salt.
• Remove the thermometer, then vigorously beat the mixture with a wooden spoon, checking the temperature every minute or so until it drops again to about 60C. By this time, the mixture will be really thick and have lost its glossy shine. Take the thermometer out and continue beating the mixture for a few more minutes. This part is crucial as it helps create small sugar crystals that give the fudge its smooth, creamy texture.
• Quickly pour the fudge mixture into the prepared tin and smooth the surface using a spatula. Dot the caramel over the top, and swirl it through the fudge using a skewer. Sprinkle with 1 tsp sea salt, then leave to cool overnight at room temperature - don't put it in the fridge, as it will become sticky and won't set properly. Cut into 36 bite-sized pieces. Will keep in an airtight container at room temperature for up to two months.

CARAMEL RAISIN FUDGE

Steps:

• Melt caramels and chocolate in microwave or in double boiler (make sure it doesn't burn).
• Stir in condensed milk, then crushed cookies and raisins.
• Spread in a foil lined, 8 x 8 pan. (Either butter or spray cooking spray on the foil for easier removal).
• Allow to cool, then refrigerate. Cut when totally cold.
• Best kept refrigerated.

RUM & RAISIN FUDGE

Steps:

• Soak the raisins in the rum the day before making the fudge.
• Line a 20 x 20cm cake tin with baking parchment. Tip the sugar, cream, butter and glucose syrup into a large pan. Warm over a low heat to dissolve the sugar and melt the butter, stirring occasionally.
• When the sugar has dissolved, put a sugar thermometer in the mixture, making sure the end is completely covered by the syrup - if it's not, transfer the mixture to a smaller pan that's still large enough for the syrup to bubble. Turn up the heat to medium-high and bring the syrup to the boil, stirring occasionally to stop it catching. When the thermometer reaches 116C - or 'soft ball' stage, remove the pan from the heat.
• Leave the mixture to stand, undisturbed, for 5 mins, until the temperature drops to 110C, then stir in the vanilla bean paste, the plumped-up raisins and a good pinch of salt.
• Remove the thermometer, then vigorously beat the mixture with a wooden spoon, checking the temperature every minute or so until it drops again to about 60C. By this time, the mixture will be really thick and have lost its glossy shine. Take the thermometer out and continue beating the mixture for a few more minutes. This part is crucial as it helps create small sugar crystals that give the fudge its smooth, creamy texture.
• Quickly pour the fudge mixture into the prepared tin and smooth the surface using a spatula. Leave to cool overnight at room temperature - don't put it in the fridge, as it will become sticky and won't set properly. Cut into 36 bite-sized pieces. Will keep in an airtight container at room temperature for up to two months.

CARAMEL FUDGE

Steps:

• Melt butter in pan.
• Add golden syrup, sweetened condensed milk and brown sugar.
• Stir over low heat until boiling, reduce heat, simmer 10 minutes, stirring constantly.
• Remove from the heat, add white chocolate melts, or any other chocolate you desire, mix until smooth.
• Pour into foil lined 7cm x 25cm bar pan, refrigerate until set.
• Cut into slices and squares.

EASY CARAMEL FUDGE

Steps:

• Place all ingredients into a microwave safe bowl.
• Microwave for 1 minute, stir.
• Microwave again for 1 minute, stir.
• Continue doing this until chocolate is melted, and all ingredients are combined and smooth.
• Pour into a lined slice tin, and refrigerate until set. Cut into squares, and serve!

RUM AND RAISIN FUDGE

Steps:

• Soak raisins in dark rum. Set aside for later.
• Grease an 8 inch square pan and line with parchment paper.
• Combine remaining ingredients in a large nonstick saucepan over medium heat and stir until the sugar dissolves.
• Bring to a boil and gently simmer for 10-15 minutes.
• Stir constantly until it reaches 240 F on a candy 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).
• Remove from heat.
• Beat for 10 minutes until thick and grainy. Stir in raisins and rum.
• Pour into square pan and leave to cool.
• When completely cold, cut into 24 small bits with a sharp knife.
• Can be kept for 4 weeks in an airtight container.