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.
For a number of years, I did not eat chocolate because I had been told to avoid it. So I got out of the habit of making this naturally gluten-free dessert. I have since added chocolate back into my diet. And this week, I promised my four-year-old grandson that we would make candy. This recipe is a perfect choice to make with a child because it involves measuring, mixing, and forming—and no one will care what shape their chocolate-raisin clusters take!
My grandson enjoyed watching the progress of the melting chocolate. He liked tasting the ingredients as we went along (which we did with a spoon so as not to contaminate our candy). These smell so good that it was hard to wait to try one. But we were patient and formed all the candy before we ate the last ones and licked the bowl. Then, we played games while the candies set up in the refrigerator. Of course, we each had to eat another one. We had fun placing them in bags to share with his family and babysitter. “What will you do with all the rest?” he wanted to know. I told him I’d save them for a party I’m giving, but he’ll never know if I eat a few more.