BOURBON (OR RUM) RAISINS
VelvetineNut asked me to post this--it's hardly a recipe and the quantities listed are estimates. The result is wonderful--plump juicy raisins that add incredible flavor to cakes, cookies, fudge, bread pudding, etc. And, there's a bonus--the resulting syrup is delicious. They keep forever and you can just keep adding raisins and/or liquor as needed. Prep time does not include the time you let the raisins soak.
Provided by Chef Kate
Categories Fruit
Time 5m
Yield 2 cups
Number Of Ingredients 2
Steps:
- Find a mason jar or other glass container with a tight-fitting lid.
- Place the raisins in the jar.
- Pour the bourbon (I use Maker's Mark)over the raisins--enough to cover them.
- Give them a shake and close up the jar.
- Let it sit in your cupboard for a few days (although after just a few hours the raisins will begin to plump), inverting the jar occasionally to make sure all the raisins are getting coated.
- Voila!
- For bourbon or dark rum, I suggest dark raisins.
- For white rum, I suggest golden raisins.
Nutrition Facts : Calories 843.6, Fat 0.7, SaturatedFat 0.1, Sodium 17.3, Carbohydrate 114.8, Fiber 5.4, Sugar 85.8, Protein 4.5
RUM & RAISIN FUDGE
Treat family and friends to the gift of homemade rum & raisin fudge. This grown-up treat is guaranteed to bring a smile to their faces
Provided by Good Food team
Time 50m
Yield 36 pieces
Number Of Ingredients 7
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.
Nutrition Facts : Calories 132 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 0.1 grams fiber, Protein 0.3 grams protein, Sodium 0.2 milligram of sodium
RUM AND RAISIN FUDGE
This fudge is a British recipe - it is similar to soft caramels but includes rum-soaked raisins. YUM. It's not the type of fudge that you get at American amusement parks. It is different, but JUST as GOOD! Demerara sugar is also known as cane sugar. (the coarse brown stuff, sometimes sold as "Sugar in the Raw")
Provided by Shannon Cooks
Categories Candy
Time 35m
Yield 24 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 183.4, Fat 5.5, SaturatedFat 3.5, Cholesterol 16.7, Sodium 51.9, Carbohydrate 32.2, Fiber 0.2, Sugar 30.9, Protein 1.7
RUM AND RAISIN FUDGE
Easy to make and delicious! Keeps in an air tight container for four weeks
Provided by daviesalie
Time 40m
Yield Makes Pieces
Number Of Ingredients 0
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 sugar 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.
BUTTERSCOTCH-RUM RAISIN TREATS
I love making rum raisin rice pudding around the holidays. Those flavors inspired this recipe. Crispy rice cereal adds crunch, but nuts, toasted coconut or candied pineapple could do the job, too. -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 4-1/2 dozen
Number Of Ingredients 5
Steps:
- Line 56 mini-muffin cups with paper liners. In a large bowl, combine butterscotch and white chips. Microwave, uncovered, on high for 30 seconds; stir. Microwave in additional 30-second intervals, stirring until smooth., Stir in extract, Rice Krispies and raisins. Drop by rounded tablespoonfuls into prepared mini-muffin cups. Chill until set. Freeze option: Freeze treats in freezer containers, separating layers with waxed paper. Thaw before serving.
Nutrition Facts : Calories 76 calories, Fat 4g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 21mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.
RUM RAISIN FUDGE BITES
If you're looking for a one-of-a-kind fudge recipe, look no further. What could be more unique than white chocolate fudge with rum and raisins?
Provided by My Food and Family
Categories Recipes
Time 2h15m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 3 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir with whisk until chocolate is completely melted and mixture is well blended.
- Add dry pudding mix; stir 2 min. Add sugar, 1 cup at a time, stirring after each addition until blended; press onto bottom of prepared pan. Top with raisins; press gently into fudge to secure.
- Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.
Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
RUM BALLS
Rum flavor comes through nicely in these traditional, no-bake rum balls. I like to make a few dozen at a time and give them to my neighbors for Christmas-Audrey Larson, Bloomington, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3-1/2 dozen.
Number Of Ingredients 8
Steps:
- Mix together wafer crumbs, pecans, confectioners' sugar and cocoa. Combine rum, honey and water; stir into crumb mixture. Shape into 1-in. balls. Roll in additional confectioners' sugar or wafer crumbs. Store in an airtight container.
Nutrition Facts : Calories 69 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 26mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
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