Jamaican Rum Fudge
By Chelsea SugarA rich dark fudge recipe treat for adults!30 servings
Prep time 15 mins
Cooking time 25 mins
3 1/2 cups Chelsea Dark Cane Sugar
3 Tbsp Chelsea Golden Syrup
1/2 cup, milk
1/2 tsp salt
200g sweetened condensed milk (1/2 the standard 400g tin)
2 tsp rum or vanilla essence
Place all ingredients except rum or essence into a large heavy saucepan. Note: mixture will increase in volume when boiling.
Warm over a gentle heat until the Dark Cane Sugar has dissolved. Bring to a gentle boil and cook for about 15– 20 minutes, until it reaches the soft ball stage (120°C).
Remove from the heat and add the rum or vanilla essence. Beat (use an electric mixer) until the fudge is creamy and thick and has lost its gloss. Pour into a greased 20cm square tin.
Score the top and break into pieces when cold.