Rum-raisin Fudgecandies 1 cup raisins 1/2 cup dark rum 2 1/2 cup granulated sugar 1/2 cup butter 1 cup evaporated milk 1 each 7 oz jar marshmallow creme 2 cup semi-sweet chocolate chips 1/2 cup chopped pecans 1 teaspoon 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. Shared by Rita Taule, BTVC62A. |
