- 4 cups raisins, soaked in rum and drained
- 1 1/2 cups sugar
- 4 to 5 tablespoons of unsalted butter
- In a heavy sauté pan, mix the sugar with just enough water to give it the texture of wet sand. Cook over high heat, tilting and swirling pan until a caramel forms. Remove from the heat. Add the raisins and 1 cup of the reserved rum; the caramel will seize up but melt again. Whisk in the butter and serve warm.