Rum-Raisin Fudge

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.