Rum and raisin honey fudge sauce
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 100 | grams | Raisins |
| 4 | tablespoons | Rum |
| 50 | grams | Butter |
| 75 | grams | Caster sugar |
| 50 | grams | Light muscovado sugar |
| 100 | grams | Honey |
| 100 | millilitres | Evaporated milk |
Directions
1 Soak the raisins in the rum for at least an hour, preferably overnight.
2 Put the butter into a heavy-bottomed pan with the caster sugar, muscovado sugar and honey. Stir over a low heat, until the butter has melted and the sugar has dissolved and everything is evenly mixed.
3 Over a gentle heat, add the evaporated milk a little at a time and stir in the drained raisins. Boil, still stirring, draw off the heat and stir for a minute or two.
4 Spoon into sterilised jam jars, seal tightly and leave to cool. Once opened, store in the fridge where it will keep for up to two weeks.
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Recipe by: Good Living
Converted by MM_Buster v2.0l.