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CHOCOLATE CANDY

  • Cooks . com
  • Jun 1, 2016
  • 1 min read

CHOCOLATE CANDY 4 oz. unsweetened chocolate 1/2 c. maple syrup (Grade B or Amber preferred) 1/3 c. of raisins 1/4 c. currants (optional) 1/2 c. hazelnuts or almonds, chopped finely 1 tsp dark rum (Myers is good) or vanilla

In microwave or double boiler, melt chocolate. Add raisins and/or currants, rum or vanilla, and nuts. Combine well. Drop onto wax paper in rounded spoonfuls, using two spoons or a small ice cream or cookie scoop.

Refrigerate for 30 minutes, then store in a ziploc bag in a cool place.

Tastes like those square chocolate "Chunky" candies in the foil wrappers.

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