2 lb. (4 cups) brown sugar
1/2 lb. (1 cup) granulated sugar
1 pint (2 cups) milk
1 stick (1/2 cup) butter
pinch of salt

RAISINS:

1/4 lb. (1/2 cup) raisins
1 cup warm water
1/2 tsp. vanilla (or 1 tbsp. dark rum)

Soak raisins in warm water with vanilla or dark rum for 30 minutes. Drain (you can save the flavored raisin soaking water for baking).

In a heavy saucepan, combine sugars, milk, butter and salt and cook until 240°F on a candy thermometer. Remove from heat and allow to cool for five minutes, then beat with an electric mixer until mixture becomes creamy. Stir in soaked raisins (save some for top).

Pour the mixture into a well oiled pan, dot the top with raisins and cut into squares when cold.

Cooks Note: Use of a candy thermometer is recommended.

Submitted by: Belle