Rum-Raisin Fudge
Yield
2 dozen squaresPrep
8 hrsCook
5 minReady
9 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
raisins, seedless
|
|
| ½ | cup |
dark rum
|
* |
| 2 ½ | cups |
sugar
granulated |
|
| ½ | cup |
butter
|
|
| 1 | cup |
evaporated milk
|
|
| 7 | ounce jar |
marshmallow cream
|
* |
| 2 | cups |
chocolate chips (semi-sweet)
|
*
|
| ½ | cup |
pecans
chopped |
|
| 1 | teaspoon |
rum extract
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
raisins, seedless
|
|
| 118 | ml |
dark rum
|
* |
| 591 | ml |
sugar
granulated |
|
| 118 | ml |
butter
|
|
| 237 | ml |
evaporated milk
|
|
| 7 | ounce jar |
marshmallow cream
|
* |
| 473 | ml |
chocolate chips (semi-sweet)
|
*
|
| 118 | ml |
pecans
chopped |
|
| 5 | ml |
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 10 x 8 x 2-inch baking pan.
Cool and cut into squares.
