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    Rum Raisin Fudge


    Source of Recipe


    posted to recipecircus by Stella (from mealmaster)

    List of Ingredients




    1/2 c Raisins
    2 tb Rum
    2 c Sugar
    1/3 c Milk
    1/3 c Half and half
    2 tb Light corn syrup
    2 tb Rum
    2 tb Butter

    Recipe



    Butter a 9x5x3 loaf pan. Mix raisins and 2 tb rum; reserve. Cook remaining ingredients except butter in 3-qt. saucepan over medium heat, stirring occasionally to 234¼F on candy thermometer. Remove from heat; stir in butter. Cool without stirring to 120¼F. Beat vigorously and continuously with spoon or heavy electric mixer 5-10 minutes or
    until candy is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon) Quickly stir in raisin-rum mixture. spread in pan; cool. Cut into 1" squares. YIELD: About 2 1/2 dozen candies

    HAZELNUT FUDGE: Omit raisins and rum. Add 2 Tb hazlenut liqueur with the corn syrup. Stir in 1/2 cup chopped hazlenuts (filberts), toasted, into mixture before spreading in pan. Top with whole hazlenuts if desired.

 

 

 

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