Friday, February 17, 2012

Chocolate Clusters - Coconut



Chocolate Clusters - Coconut
Ingredients
1 package (6 oz) semisweet-chocolate pieces
¼ cup light corn syrup
1 cup raisins
1 cup salted peanuts  

Optional:  Red cinnamon candies Angelica  

Substitute:  Raisins and Peanuts with Coconut (2 cups)


Method 

1.                  In top of double boiler, combine chocolate pieces, corn syrup, and 1 tablespoon water.  Over hot, not boiling, water, heat until chocolate melts.  Remove from heat; divide in half.
2.                  Add coconut to the chocolate mixture.
3.                  Drop by teaspoonfuls onto cookie sheet covered with waxed paper.  Refrigerate, to harden chocolate slightly, 1 hour.

Optional

Remove from refrigerate and take each cluster; roll in your hand to make a ball; then roll in your desire choice of toppings.  

Chocolate Clusters - Coconut were made and prepared by Shirley-Ann Pearman  

Photography by Shirley-Ann Pearman  

Recipe was taken from McCall CookBook, the chapter on “Uncooked Candies”, page 202 an edition of between 1950 – 1960s. 










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