Rum-raisin fudge
48 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Raisins |
| ½ | cup | Dark rum |
| 2½ | cup | Granulated sugar |
| ½ | cup | Butter |
| 1 | cup | Evaporated milk |
| 1 | 7 oz jar marshmallow creme | |
| 2 | cups | Semi-sweet chocolate chips |
| ½ | cup | Chopped pecans |
| 1 | teaspoon | Rum extract |
Directions
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.