Rum And Raisin Fudge

1. 1

   Lightly grease an 8 inch square cake pan. Line base and sides with parchment paper.

2. 2

   Place raisins and rum in a small bowl. Set aside 10 mins.

3. 3

   In a medium saucepan, combine condensed milk, butter, brown sugar and corn syrup. Stir over a low heat, until combined. Bring to a boil on high. Reduce heat to low and simmer 8-10 mins, stirring constantly.

4. 4

   Stir in chocolate chips and raisin mixture, until combined and smooth. Spoon mixture into prepared pan.

5. 5

   Cool at room temperature 5-6 hours, until firm. Cut into squares to serve.

* Per serving · 4 servings · Values may vary.

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