Rum-Raisin Fudge

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 t 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.