| 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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