Side Pannel
Rum-Raisin Fudge
Ingredients List
- 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
Directions
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.
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.
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