Rum Raisin Fudge
1 cup Raisins
1/2 cup Dark rum
2 1/2 cup Granulated sugar
1/2 cup Butter
1 cup Evaporated milk
1 7 oz jar marshmallow creme
2 cup Semi-sweet chocolate chips
1/2 cup Chopped pecans
1 tsp Rum extract
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.
