CandyApril 03, 2015
The Absolute Creamiest Rum Raisin Walnut Fudge
Now, this recipe is for rum raisin walnut fudge, but you can go many ways...made with vanilla instead of rum extract, without the raisins, without the nuts. No matter, I can't say enough about this recipe....it doesn't require a candy thermometer and you don't have to use a spatula to get all the marshmallow fluff out of the jar, because there IS no marshmallow fluff. IT IS FOOLPROOF and comes out perfect every time...yes, every time. It's not grainy either. This recipe makes 5 pounds...hal
**You can use chocolate chips (I use Nestle's) or you can use a combination of dark, milk, etc., as long as you have 26 oz. Also, before you start, have the chocolate in a separate bowl, the nuts chopped, the raisins in a bowl, the marshmallows opened, the extract nearby and your 9x13 pan foiled, greased with vegetable spray ...everything ready to go. Stir together in a large dutch oven, over moderate heat, the butter, evaporated milk (remember evaporated, NOT sweetened condensed) milk, salt and the sugar. I use a big wooden cooking spoon with a hole in it. Bring to a boil. Turn down heat to medium low, almost low...the mixture should still be boiling. Cover and boil for 5 minutes (make sure to set a timer) then turn off heat. Add marshmallows and stir until they are all melted. Add the chocolate, stirring until melted as well. At this point, you will add the extract, raisins and nuts. Stir until combined. Pout into the 9x13 pan. The fudge will start to set rather quickly, so get it out of the pan, even it out and let it sit while it cools. Yes, you can eat what's left in the pot or on the spatula...just be careful cause sometimes it's still pretty hot. When cooled lift out of the pan and cut into squares.