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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