Instructions: In a small bowl, combine raisins and rum. Marinate overnight. In a large, heavy saucepan, combine sugar, butter, and milk. Cook over medium heat, stirring constantly until mixture reaches soft ball stage (238 degress on a candy thermometer, about 5 minutes). Remove from heat. Stir in marshmallow creme, chocolate chips, pecans, extract, and raisin mixture. Spread mixture into a lightly greased 10x8x2-inch baking pan. Cool and cut into squares.

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