Tipsy Fudge

A fudge that is a bit different from it's more common cousins.

• Ready In: 35 mins
• Yields: 36 pieces

Ingredients

• 3⁄4 cup golden raisin (optional)
• 2  tablespoons rum
• 3  cups sugar
• 1  cup milk
• 2  tablespoons light corn syrup
• 1⁄3 cup unsalted butter

Directions

1. Prepare an 8" square cake pan with melted butter or oil.
2. Line base and sides of pan with foil and grease the foil.
3. Combine the raisins and rum and set aside for later.
4. In a large, heavy pan combine the sugar, milk, and the syrup.
5. Stir over a medium heat (do not bring to a boil) until sugar has dissolved.
6. Bring to boil, reduce the heat just a bit and boil for about 20 minutes (without stirring) or until a teaspoon of the mixture, when dropped into cold water, reaches the soft-ball stage or, if you have a candy thermometer, until the contents reach 240 degrees Remove immediately from the heat.
7. Add the butter to pan but do not stir.
8. After five minutes, add the raisin/rum mixture and beat until the mixture is thick and creamy Pour into the pre-prepared pan and set aside to cool.
9. Cut into squares after it is cold.