Golden Fudge(Butterscotch Fudge)

• 1 lb. (2 1/4 c.) firmly packed light brown sugar
• 1 c. granulated sugar
• 1/2 c. (1 stick) butter or margarine
• 1 c. evaporated milk
• 2 (6 oz.) pkg. (2 c.) butterscotch morsels
• 1 (7 1/2 to 10 oz.) jar marshmallow cream
• 1 c. chopped walnuts
• 1/2 c. golden raisins
• 1 tsp. rum extract
• 1/2 tsp. vanilla

1. Combine in a 2 1/2-quart saucepan the brown and white sugar, butter and milk.
2. Place over medium heat; stir until butter melts. Cook over medium heat, stirring occasionally, until mixture forms a soft ball when a small amount is dropped into cold water or until temperature reaches 238u0b0 on candy thermometer (15 to 18 minutes).
3. Remove from heat.
4. Stir in butterscotch morsels and marshmallow cream until thoroughly blended.
5. Add walnuts, golden raisins, rum extract and vanilla.
6. Pour into 2 greased 8-inch square pans.
7. When cold, cut into squares.
8. The candy may be kept in a closed container.

brown sugar, sugar, butter, milk, butterscotch, marshmallow cream, walnuts, golden raisins, rum, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=671625 (may not work)