Thursday, February 7, 2008
Rum & Raisin Chocolate Fudge Squares
1/4 cup rum
1/2 cup raisins
14 oz dark chocolate,
1 x 14 oz can sweetened
2 oz unsalted butter
Line a 8 inch square cake pan with non-stick baking paper. Combine the rum and raisins in a small bowl. Set aside for 1 hour to macerate.
Place the chocolate, condensed milk and butter in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until chocolate melts and the mixture is smooth.
Stir in the raisin mixture. Spoon into the lined pan and use the back of a spoon to smooth the surface. Set aside to cool. Place in the fridge overnight to set. Cut into squares.