New Orleans Chocolate Fudge
  
1/4 cup butter
2 cups semisweet chocolate chips, 12 ounces
1 can sweetened condensed milk, 14 oz
1 teaspoon vanilla
pinch salt
1/2 cup finely chopped pecans
1/4 cup raisins, chopped
 
Lightly grease an 8-inch square pan.
In the top of a double boiler over simmering water, melt the butter and chocolate chips, stirring until smooth. Remove from the heat. Stir in the condensed milk, almond extract and salt, stirring until smooth.  Blend in chopped pecans and raisins. Scrape into the prepared pan and spread evenly. Chill fudge for 1 hour or until firm. Cut into squares.