| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Candies, Fudge | 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 | 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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