- Instead of letting my raisins soak in the rum for 30 minutes I mixed them in a bowl and microwaved them for 20 seconds. This works great.
- Speaking of raisins... add more!
- Toast the nuts for better flavor. 350 degrees for about 8-10 minutes. Don't walk away, if you begin to smell the nuts take them out of the oven.
- Speaking of nuts... add more!
- If you use peanuts this would be like a grown-up Chunky Bar:@)
- You can make the fudge more festive by adding some holiday colored sprinkles to the top if desired.
18 oz semi-sweet chocolate chips-I like Ghirardelli
14 oz sweetened condensed milk
1/2 C raisins
2 Tblsp rum-I used Myers Dark Rum
1/2 C nuts of your choice-I used walnuts, original recipe used honey roasted peanuts
1 1/2 tsp vanilla extract
- Line 8x8 pan with parchment paper, leaving 2" hanging over sides so you can lift it out. I use Reynolds Release.
- Soak the raisins in rum for 30 minutes or microwave for 20 seconds. Toast nuts if necessary.
- Pour chips and milk in large microwave safe glass bowl. Heat on high for approximately one minute, stir well. **Note: Every microwave is different, mine runs very hot so I set it for 45 seconds-adjust accordingly. If all of the chips haven't melted you can put it back into the microwave and heat for short spurts, approx 10 seconds, until the candy is smooth. You'll do a lot of stirring so eat your Wheaties for breakfast:@)
- Quickly stir in the raisins, nuts and vanilla. I just spooned the raisins into the chocolate, leaving whatever rum was left in the bowl. You can pour it all in if you'd like.
- Quickly pour into prepared pan and refrigerate until set, a few hours or so.
You'll find eight other recipes and ideas grouped as 'fudge' in my recipe index HERE.