Rum-Raisin Fudge recipe

1/2 cup raisins
2 tablespoons rum
2 cups granulated sugar
1/3 cup milk
1/3 cup half-and-half
2 tablespoons light corn syrup
2 tablespoons rum
2 tablespoons butter or margarine

Butter a loaf pan. Mix raisins and 2 tablespoons rum; reserve. Cook remaining ingredients except butter in a 3-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Clip a thermometer to the side of the saucepan. Cook, stirring occasionally, to 234 degrees F. Remove saucepan from heat. Stir in margarine.

Cool mixture without stirring to 120 degrees F (bottom of saucepan will be lukewarm). Beat vigorously and continuously with spoon or heavy electric mixer 5 to 10 minutes or until candy is thick and no longer glossy. Mixture will hold its shape when dropped from a spoon. Quickly stir in raisin-rum mixture. Spread in pan; cool. Cut into 1-inch squares.

Makes about 30 candies.