Rum-raisin Fudge

Ingredients

170 gr raisins
120 gr dark rum
500 gr granulated sugar
110 gr butter
240 ml evaporated milk
7 marshmallow creme
475 gr semi-sweet chocolate chips
65 gr pecans
5 gr 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.