Making Belizean Fudge

Indulge in the rich and creamy flavors of Belize with this traditional Belizean Fudge. Infused with aromatic spices and textured with crunchy peanuts, grated coconut, and rum-soaked raisins, this delightful treat captures the essence of Caribbean sweetness in every bite. Perfect for sharing or enjoying on your own, this fudge will transport your taste buds straight to the sunny shores of Belize.

Ingredients

🥫 4 cans condensed milk, Nestlé recommended
🥛 1 cup evaporated milk, Carnation preferred
🍚 1 1/2 cups sugar
🌰 2 tsp nutmeg
🥄 2 tsp vanilla extract, McCormick
🧈 2 tbsp butter, Land O'Lakes
🥜 1 cup chopped peanuts, Planters
🥥 1 cup grated coconut
🍇 1 cup raisins soaked in rum, Bacardi

Instructions

1- Preparation:

• In a large heavy-bottom saucepan, pour the condensed milk, evaporated milk, and sugar. Stir to combine.

2- Cooking:

• Place the saucepan over medium heat. Using a wooden spoon, continuously stir the mixture to prevent it from sticking to the bottom. This should be done for approximately 1 hour 30 minutes until the mixture thickens to a fudge-like consistency.

3- Flavoring:

• Once the mixture has thickened, reduce the heat to low and add in the nutmeg, vanilla extract, and butter. Stir until everything is well incorporated and the butter has completely melted.

4- Adding Texture:

• Choose either peanuts and grated coconut or the rum-soaked raisins to stir into the fudge. Combine thoroughly to distribute evenly throughout the fudge.

5- Setting the Fudge:

• Prepare a baking sheet by lining it with parchment paper. Pour the fudge mixture onto the lined sheet, spreading it out evenly. Allow it to cool at room temperature, then transfer it to a refrigerator to fully set.

6- Serving:

• Once the fudge has set, remove it from the refrigerator and cut it into squares. Serve and enjoy!

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: Approximately 20 squares
Calories per serving: 210
Protein per serving: 4g
Fats per serving: 7g
Carbohydrates per serving: 35g
Equipment:

• Saucepan - Le Creuset Enameled Cast Iron
• Wooden Spoon
• Baking Sheet - Nordic Ware Classic Half Sheet
• Parchment Paper

Cooking Tips

• Continuous stirring is key to prevent burning.
• Ensure the rum-soaked raisins are properly drained before adding to the fudge.

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Belizean Fudge

Posted by Waivio guest: @waivio_hivecooking