Has anyone got a recipe for Rum and Raisin Fudge made with condensed milk that was in a December issue of Woman's Day?
pamellie,
Dec 15, 4:14am
What about this one you could swap the nuts and coffee liqueur for rum and raisins.
Chocolate Hazelnut and coffee liqueur truffles Makes 49 pieces
500g chocolate – we use Whittakers 62% dark cacao 1 395g can sweetened condensed milk 4 tbsp coffee liqueur (we used Cafe Java) 1 tbsp butter ¾ cup hazelnuts, roasted, skinned and roughly chopped Line a 20cm x 20cm baking tin with baking paper. Spread hazelnuts on a baking tray and put in an oven set on 190degC fan bake for 5-10 minutes. You will be able to smell the roasted hazelnut aroma when they are ready and the skins will have become crisp and flaky.
Tip the nuts on to a clean tea towel, and roll them round rubbing gently to slough off the skins. Pick out the skinned nuts, and don’t worry if a small quantity of skin remains.
Place a small saucepan containing a couple of centimetres of water on the element to heat. Set a heat proof bowl over but not in contact with the hot water. Break the chocolate into the bowl. As soon as the water is simmering remove the pan from the heat and stir the chocolate continuously allowing the residual heat from the hot water to gently melt the chocolate.
While the chocolate is melting, in another saucepan, gently warm the sweetened condensed milk, and stir in the coffee liqueur and butter. When the chocolate is completely melted, mix in the sweetened condensed milk mixture and the toasted skinned hazelnuts.
Pour the mixture into the prepared tin and place in the fridge to set.
Once chocolate is set, cut into 49, 2.5 cm cubes.
guest,
Jan 13, 6:50am
Have you managed to find the Woman's Day rum & raisin fudge recipe? If so, it would be fantastic if you could post it. I meant to keep it but realised I have recycled my magazine!!
guest,
Jul 19, 8:04pm
This is from the NZ Woman's Day Magazine 30 Nov 2009
3 cups (400g) dark chocolate chips or pieces
397g can sweetened condensed milk
1/2 cup raisins
1 tsp rum essence
1. Line a shallow 21cm x 18cm square pan with baking paper. Gently melt the chocolate and condensed milk together in a saucepan over a low heat until chocolate has melted.
2. Remove from heat and stir until smooth. Mix raisins and rum essence into the chocolate and condensed milk mixture.
3. Pour into your lined pan and refrigerate for 2 hours or until firm. Cut into squares and store in an airtight container.
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.