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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Butter Rum Fudge Recipe

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This recipe for Butter Rum Fudge is from TASTE the TRADITION on Oak Street, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. golden raisins
1/4 c. light rum; soak raisins in run 8 - 12 hours
2 c. packed brown sugar
1 c. white sugar
1 stick blue bonnet margarine
1 c. evaporated milk
1 7 oz. jar marshmallow cream
1 12 oz. pkg. butterscotch chips
1 c. nuts (I use pecans)
1 tsp. rum extract
1/2 tsp. vanilla
Directions:
Directions:
Combine brown and white sugar and milk. Mix with melted butter in a 3 quart saucepan. Cook 10-12 minutes or to soft stage (238 degrees) on candy thermometer. Reduce heat and cook 3 minutes. Remove from heat, stir in marshmallow cream and chips. Add raisin mixture and remaining ingredients. Mix well with an electric mixer. Spread in a 8 x 13 pan lined with foil. Yields 3 1/2 pounds. YUM YUM!

 

 

 

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