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Rum-raisin fudge

Yield: 48 Servings

Ingredients:

• 1 c Raisins
• 1/2 c Dark rum
• 2 1/2 c Granulated sugar
• 1/2 c Butter
• 1 c Evaporated milk
• 1 ea 7 oz jar marshmallow creme
• 2 c Semi-sweet chocolate chips
• 1/2 c Chopped pecans
• 1 ts Rum extract

Instructions:

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.

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