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
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.
From
Yields
48 Servings