| Rum-Raisin Fudge
1 cup of raisins
1/2 cup of dark rum
2 1/2 cups of granulated sugar
1/2 cup of butter
1 cup of evaporated milk
one 7 ounce jar of marshmallow crème
2 cups of semi-sweet chocolate chips
1/2 cup of chopped pecans
1 teaspoon of rum extract |
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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 (238º on a candy thermometer, about 5 minutes). Remove from heat. Stir in marshmallow crème, 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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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