Preparation:
Combine sugar, sour cream and margarine in a saucepan. Bring to a rolling boil over medium heat, stirring constantly. Boil for 5 minutes, stirring constantly, until mixture registers 236 degrees on a candy thermometer. Remove pan from heat and stir in white chocolate, marshmallow, raisins and rum extract. Beat vigorously for several minutes, until fudge begins to thicken. Pour into a greased, 8-inch-square pan. Cool, then cut into squares. |
