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Rum-Raisin Fudge



  • 1/2 cup raisins
  • 2 tablespoons rum
  • 2 cups granulated sugar
  • 1/3 cup milk
  • 1/3 cup half-and-half
  • 2 tablespoons light corn syrup
  • 2 tablespoons rum
  • 2 tablespoons butter or margarine


  1. Butter a loaf pan.
  2. Mix raisins and 2 tablespoons rum; reserve.
  3. Cook remaining ingredients except butter in a 3-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Clip a thermometer to the side of the saucepan. Cook, stirring occasionally, to 234 degrees F.
  4. Remove saucepan from heat. Stir in butter.
  5. Cool mixture without stirring to 120 degrees F. (Bottom of saucepan will be lukewarm.)
  6. Beat vigorously and continuously with spoon or heavy electric mixer 5 to 10 minutes or until candy is thick and no longer glossy. Mixture will hold its shape when dropped from a spoon.
  7. Quickly stir in raisin-rum mixture.
  8. Spread in pan; cool.
  9. Cut into 1-inch squares.

Yield: about 30 candies


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