Recipe - Rum-Raisin Fudge

1 cup Raisins
One half cup Dark rum
2 One half cup Granulated sugar
One half cup Butter
1 cup Evaporated milk
1 7 ounce jar marshmallow creme
2 cup Semisweet chocolate chips
One half 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 10x8x2inch baking pan. Cool and cut into squares.
Shared by Rita Taule, BTVC62A.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini