Rum Raisin Fudge
- 18 ounces semi-sweet chocolate chips (1 1/2 bags)
- 14 ounce can sweetened condensed milk
- 1/2 cup raisins
- 2 Tbsp rum
- 1/2 cup honey roasted peanuts
- 1 1/2 tsp pure vanilla extract
Line an 8×8″ glass baking pan with 2 sheets of parchment paper, with ends hanging over, forming handles.Put the raisins in a small bowl, cover with the rum and let sit for 15 to 30 minutes (or longer) until plumped up. You can drain off the remaining rum or add it into the fudge.
In a large microwave safe glass bowls add the chocolate chips and the milk. Heat on high for 1 minute, stir well. If needed heat for another 15 seconds and stir till thoroughly combined. Add in the vanilla extract, the raisins and the peanuts, stirring well to combine. Immediately pack into the prepared pan and smooth out. If you want a smooth texture use a piece of wax paper or plastic wrap to press down on and then smooth out the top. Let cool for a couple of hours or overnight, knock out, peel off the parchment paper and cut into pieces.