Butterscotch Rum Fudge - cooking recipe

Ingredients

1 c. golden raisins
1/4 c. light rum
2 c. firmly packed brown sugar
1 c. white sugar
1/2 c. butter or margarine
1 c. evaporated milk
1 (7 oz.) jar marshmallow cream
1 (12 oz.) pkg. butterscotch morsels
1/2 c. chopped pecans
1/2 c. chopped walnuts
1 tsp. rum extract
1/2 tsp. vanilla extract

Preparation

Combine raisins and rum in a small bowl; cover and let stand 8 hours.
Combine brown sugar and next 3 ingredients in a 3-quart saucepan.
Cook over medium heat, stirring constantly to soft ball stage, 238\u00b0.
Remove from heat; stir in marshmallow cream and butterscotch morsels.
Add reserved raisins mixture and remaining ingredients; stir well.
Spread mixture into a buttered 8-inch square pan.
Cool and cut into squares.
Store candy in an airtight container.
Yields 3 1/2 pounds.