Chocolate Raisin Delights
2 cups (12 oz.) semi-sweet chocolate chips (I like Enjoy-Life®)
1/2 cup dark corn (Karo®) syrup (grease measuring cup with oil first)
1 tablespoon vanilla
1/4 cup powdered sugar
4 cups raisins (preferably room temperature)
Spray a large cookie sheet lightly with oil. Melt chocolate with corn syrup using the warmer element of a stovetop, a double boiler, or a warmer tray. Stir in vanilla and powdered sugar. Add raisins. Immediately, form candies using two teaspoons to make rough balls, placing on cookie sheet. As they will not spread, they can be very close but not touching. If two layers are needed, use plastic wrap between them.
Chill. Candies keep best with refrigeration but taste best closer to room temperature.
Yield: 5-6 dozen candies; can be frozen.
1/2 cup dark corn (Karo®) syrup (grease measuring cup with oil first)
1 tablespoon vanilla
1/4 cup powdered sugar
4 cups raisins (preferably room temperature)
Spray a large cookie sheet lightly with oil. Melt chocolate with corn syrup using the warmer element of a stovetop, a double boiler, or a warmer tray. Stir in vanilla and powdered sugar. Add raisins. Immediately, form candies using two teaspoons to make rough balls, placing on cookie sheet. As they will not spread, they can be very close but not touching. If two layers are needed, use plastic wrap between them.
Chill. Candies keep best with refrigeration but taste best closer to room temperature.
Yield: 5-6 dozen candies; can be frozen.