Rum & Rasin Fudge

By katecar

Ingredients

• 3/4 cup raisins
• 3 cups granulated sugar
• 2/3 cup milk
• 2/3 cup half-and-half (10%) cream
• 1/4 cup light corn syrup
• 6 tbsp rum
• 2 tbsp butter

Details

Servings 40

Preparation

Step 1

Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.

Mix raisins and rum. Set aside.

In a large 3 quart saucepan, combine sugar, milk, cream, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Do not stir. Remove from heat. Do not stir.

Cool to 120F. Add the raisin-rum mixture. Beat until mixture starts to lose its gloss. Quickly pour into greased pan.