How to make it

  • In a small bowl combine raisins and rum. Cover and marinate overnight at room temperature.
  • In a heavy large saucepan combine sugar, evaporated milk, and butter. Cook over medium heat stirring constantly, until mixture reaches soft ball stage (238 degrees on a candy thermometer).
  • Remove from heat.
  • Stir in chocolate chips, marshmallow creme, pecans, rum extract and raisin mixture.
  • Spread mixture into a lightly greased 10 x 8 x 2" baking pan. Cool and cut into squares.

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