Chocolate raisin fudge
- Grease or line a 20cm x 15cm tin. Put all the ingredients, except
the raisins, in a saucepan and stir to combine.
- Cook over a gentle heat, stirring until the sugar has dissolved. Stop stirring and increase the heat.
- Bring to a boil and cook until soft ball stage - 116 degC - or when a small drip of syrup dropped into cold water forms a ball that flattens easily between the fingers when removed.
- Remove from the heat and beat with a wooden spoon until the mixture begins to thicken. Add the raisins, then quickly pour into the tin. Spread evenly and refrigerate. Cut into squares before it is fully set.