Candy Recipes - Fudge, Penuche and Divinity

Divine Rum Fudge

2 1/4 cups granulated sugar
1/2 cup evaporated milk
1/4 cup light rum
1 cup Marshmallow Creme or 16 large marshmallows
1/4 cup butter or margarine
1/4 teaspoon salt
1 (6 ounce) package semi-sweet white chocolate morsels
1 cup chopped nuts

Grease a 9-inch square pan with butter.

In a heavy 2-quart saucepan, mix together the sugar, evaporated milk, rum, Marshmallow Creme or large marshmallows, butter and salt.

Over medium heat, stirring constantly with a large wooden spoon, bring to a boil (mixture will be bubbling all over the top). Boil and stir about 4 to 5-minutes more; remove from the heat.

Stir in the chocolate morsels until completely melted. Stir in the extract and the nuts. Spread in the buttered pan. Cool and cut into 30-pieces.