- 1 can (14 ounce) sweetened condensed milk
- ½ cup whole milk
- 2 cups sugar
- ½ cup (1 stick) Challenge Butter
- 2 Tablespoons dark rum or 1 teaspoon rum flavoring
- 1 package (11 ounces) white chocolate chips
- 1 teaspoon vanilla extract
- 1 teaspoon nutmeg
- ½ teaspoon cinnamon
1Prepare a 9-inch square pan by lining with wax paper.
2Clip candy thermometer to 3-quart saucepan. Combine condensed milk, whole milk, sugar and butter over a low heat, stirring until the sugar dissolves.
3Bring mixture to a steady boil for about 20 minutes, stirring frequently and scraping the sides and base of the pan to prevent burning. The mixture should reach 235-245°F (soft ball stage) on candy thermometer.
4Remove from the heat and let it cool for a few minutes.
5Add remaining ingredients and beat the mixture at high speed until it thickens and pulls away from the sides of the pan, about 8-10 minutes.
6Pour fudge into the prepared baking dish and spread evenly. Let cool completely, about 2 hours, before cutting into 1-inch squares.
7Store in an airtight container.