Monday, 6 February 2012

Chocolate Clusters


Chocolate Clusters
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  

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 raisins to half the chocolate mixture and peanuts to the other half.
3.                  Drop by teaspoonfuls onto cookie sheet covered with waxed paper.  Top with candies and angelica. Refrigerate, to harden chocolate slightly, 1 hour.  

Chocolate Clusters 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.   

However, the difference in this was that 2 cups of salted peanuts was added instead of 1 cup of raisins and 1 cup of peanuts.
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Thank You!
Shirley-Ann Pearman
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