Chocolate Raisin Fudge
1 8" x 8" pan.
1 1/2 cups granulated sugar
2/3 cup evaporated milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups semi-sweet chocolate morsels
1 (10 ounce) package semi-sweet chocolate-covered raisins, divided use
2 teaspoons vanilla extract
1/2 cup nuts, chopped (optional)
Line an 8" x 8" square baking pan with aluminum foil, extending foil at least 2" over edges of pan.
In a heavy medium saucepan, combine sugar, evaporated milk, butter and salt. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. Stir in marshmallows, morsels, 1 cup chocolate-covered raisins, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Cool for 1 minute. Top with remaining chocolate-covered raisins, pressing in slightly.
Refrigerate for 2 hours or until firm. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.
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