Preparation

• 1 Line an 18x20 centimeter (7x8-inch) square pan with baking parchment.
• 2 Place raisins, rum, split vanilla pod/bean paste into small saucepan or pot and set over a low heat. Gently warm the rum, but do not allow to boil. Stir well, then remove from heat. Set aside until mixture is cold and raisins are plump, juicy and have absorbed all the vanilla-scented rum.
• 3 Place sugar in a large, heavy-bottom saucepan or pot with a capacity of at least 20 liters (11 cups). Add whole and evaporated milk, butter and salt. Simmer over medium heat while stirring gently to dissolve sugar. Place a sugar thermometer in saucepan and bring mixture to a boil. Reduce heat and continue to cook, without stirring, at a low but steady boil until mixture reaches 114 degrees C (230 degrees F).
• 4 Immediately remove pan from heat, leaving for a couple of minutes until bubbling subsides.
• 5 Place sifted cocoa powder and chopped chocolate in large mixing bowl. Pour over hot fudge mixture. Stir gently to combine. Set aside to cool for 10 minutes.
• 6 Using a rubber spatula or wooden spoon, beat fudge until it thickens, cools and becomes slightly grainy. Add rum-soaked raisins and mix until thoroughly combined. Pour fudge into prepared baking tin and spread level using the back of a spoon.
• 7 Store in cool, dark place for at least 3-4 hours, or preferably overnight, until firm. Once set, cut into small squares before serving or store in an airtight container for up to 1 week.