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Rum-Raisin Fudge




Source of Recipe


Exported 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 234° on candy thermometer. Remove
from heat; stir in butter. Cool without
stirring to 120°. 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.

Hazlenut 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.