Butterscotch Rum Fudge

• 1 c. golden raisins
• 1/4 c. light rum
• 2 c. firmly packed brown sugar
• 1 c. white sugar
• 1/2 c. butter or margarine
• 1 c. evaporated milk
• 1 (7 oz.) jar marshmallow cream
• 1 (12 oz.) pkg. butterscotch morsels
• 1/2 c. chopped pecans
• 1/2 c. chopped walnuts
• 1 tsp. rum extract
• 1/2 tsp. vanilla extract

1. Combine raisins and rum in a small bowl; cover and let stand 8 hours.
2. Combine brown sugar and next 3 ingredients in a 3-quart saucepan.
3. Cook over medium heat, stirring constantly to soft ball stage, 238u0b0.
4. Remove from heat; stir in marshmallow cream and butterscotch morsels.
5. Add reserved raisins mixture and remaining ingredients; stir well.
6. Spread mixture into a buttered 8-inch square pan.
7. Cool and cut into squares.
8. Store candy in an airtight container.
9. Yields 3 1/2 pounds.

golden raisins, light rum, brown sugar, white sugar, butter, milk, marshmallow cream, butterscotch morsels, pecans, walnuts, rum, vanilla extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=796888 (may not work)