Punchball – punch balls with homemade boiled fudge.
This recipe combines the preparation of traditional boiled fudge and its use in making delicious punch balls.

Ingredients (20–22 pieces).
For the fondant.

250 g granulated sugar
130 ml water
1 teaspoon vinegar
Basic mass.

100 g children’s biscuits (approx. 10 pieces)
150 g apricot jam
60 g granulated sugar
30 ml rum (or rum flavoring added to 30 ml with water)
1 heaping tablespoon raisins
Grated zest of 1/2 lemon
1 teaspoon cocoa

Procedure:

1. Prepare the cooked fondant.

In a small saucepan, add the sugar, water, and vinegar. Stir occasionally until the sugar dissolves and bring the mixture to a boil.

When it starts to boil, stop stirring and cook over low heat until the syrup reaches 115–118 °C (or until it forms a soft ball when dropped into cold water).

Set the syrup aside and let it cool to approximately 40 °C.

When it is lukewarm, we start mixing it with a wooden spoon or blender until it reaches a white, thick, smooth consistency.

Wrap the fondant in cling film and let it rest for at least 12 hours.
(The fondant can be prepared the day before.)

Before using, gently heat the fondant in a water bath – just enough so that it can be poured evenly.

2. Prepare the mixture for the punch balls.

Break the biscuits into small pieces and place them in a larger bowl.

Pour the apricot jam into a saucepan, sprinkle with sugar, add rum and raisins. Bring the mixture to a boil, stirring constantly.

Pour the hot mixture over the biscuits, add the lemon zest and cocoa and mix everything thoroughly with a spoon. Let cool completely.

Form walnut-sized balls from the cold mixture.

3. Wrap the balls with fondant.

Gently heat the fondant until it is liquid and smooth.

We gradually prick the balls with a fork and use a teaspoon to pour fondant icing over them.

Let the excess drip back into the bowl and place the balls on baking paper.

Let the icing set for approximately 40–50 minutes.

Once completely dry, place them in paper cups.

Bon appetite!

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