Yield: 48 servings
Measure | Ingredient |
---|---|
1 cup | Raisins |
½ cup | Dark rum |
2½ cup | Granulated sugar |
½ cup | Butter |
1 cup | Evaporated milk |
1 \N | 7 oz jar marshmallow creme |
2 cups | Semi-sweet chocolate chips |
½ cup | Chopped pecans |
1 teaspoon | Rum extract |
In a small bowl, combine raisins and rum. Marinate overnight. In a large, heavy saucepan, combine sugar, butter, and milk. Cook over medium heat, stirring constantly until mixture reaches soft ball stage (238 degress on a candy thermometer, about 5 minutes). Remove from heat. Stir in marshmallow creme, chocolate chips, pecans, extract, and raisin mixture. Spread mixture into a lightly greased 10x8x2-inch baking pan. Cool and cut into squares. Shared by Rita Taule, BTVC62A.