3 tablespoons dark rum of choice
4 ounces chopped raisins dark or yellow are fine
14 ounces sweetened condensed milk
5 ounces milk
1 lb demerara sugar – SEE NOTE
4 ounces butter
Soak the raisins in dark rum. I don’t have a time frame for this but I usually soak them for a couple of 3 hours. Set aside for later.
Grease an 8×8 baking pan and line it with parchment (NOT WAX) 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 on low or medium heat for 10-15 minutes.
Stir constantly until it reaches 240 F on a candy thermometer.
Remove the mixture from heat and beat for 10 minutes or until the mixture is thick and grainy. Gently stir in the raisins and rum.
Pour into the prepared pan and leave to cool.
When completely cold, cut into small pieces with a sharp knife. Store in an airtight container for up to 4 weeks.
NOTE: Demerara sugar may be hard to locate in some US locales. Substitutions can be equal amounts of light brown sugar, or, granulated sugar, or, Turbinado sugar. Any of these will produce a decent fudge.