Rum And Raisin Fudge - cooking recipe

Ingredients

3 tablespoons dark rum
4 ounces chopped raisins
14 ounces sweetened condensed milk
5 ounces milk
1 lb demerara sugar
4 ounces butter

Preparation

Soak raisins in dark rum. Set aside for later.
Grease an 8 inch square pan and line with parchment 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 for 10-15 minutes.
Stir constantly until it reaches 240 F on a candy thermometer or the soft ball stage. (a soft ball is formed when a little bit of the mixture is dropped into a glass of cold water).
Remove from heat.
Beat for 10 minutes until thick and grainy. Stir in raisins and rum.
Pour into square pan and leave to cool.
When completely cold, cut into 24 small bits with a sharp knife.
Can be kept for 4 weeks in an airtight container.