Rum Raisin Fudge
2 cups granulated sugar
1/2 cup sour cream
1/4 cup butter or margarine
1 (12 ounce) package white chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup raisins
1 teaspoon rum flavoring
Line a 9" x 9" square baking pan with aluminum foil, extending foil at least 2" over edges of pan.
In a medium saucepan, combine sugar, sour cream and butter. Stir to combine and bring to a rolling boil. Cook about 4 minutes or until mixture reaches soft ball stage (234-240°F on candy thermometer). Remove from heat and stir in chips. When chips are completely melted, add marshmallow creme, raisins and rum flavoring. Mix well. Spread mixture into prepared pan. Chill 2 hours or until firm.
Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.
For best results, test the accuracy of the candy thermometer prior to making fudge.
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