Raisin Clusters Recipes

Steps:

• For the simple syrup: In a saucepan bring 2 cups sugar and 1 cup water to a boil, stirring, and boil until sugar is completely dissolved. Cool syrup.
• For the Raisin-oni: Combine chocolate and simple syrup in a heat-proof bowl. Microwave for 1 minute 15 seconds, remove from microwave and stir to smooth consistency. Add raisins and 1 tablespoon water to the bowl and mix to completely cover all raisins. Using a spoon or small ice-cream scoop, scoop out raisins into clusters onto a waxed paper lined sheet pan. Once all RAISIN-ONI are formed, cover them with a sheet of waxed paper and plastic wrap, place in refrigerator and chill until firm.

Steps:

• Line baking sheet with buttered wax paper; set aside.
• Melt chocolate with condensed milk and vanilla in heavy small saucepan over low heat, stirring occasionally.
• Remove from heat.
• Stir in raisins.
• Drop by teaspoonfuls onto prepared baking sheet.
• Refrigerate until firm.

Steps:

• Prepare the caramel mou: Place the corn syrup, sugar and just enough water to melt the sugar into a saucepan and place on high heat. Cook until the sugar is very dark brown and begins to burn. You will see white smoke. Remove from the heat and add the 1-ounce of water. Allow this to cool slightly.
• Place the roasted nuts on a silpat baking mat lined baking sheet.
• Place the butter and cocoa butter in a large heat-proof mixing bowl.
• Prepare the caramel: Place the sugar, corn syrup, Caramel Mou, cream, vanilla bean, butter, salt, and lemon juice in a saucepan placed over high heat. Insert a candy thermometer and cook to 250 degrees F (121 degrees C). Remove from the heat and pour over the butter and cocoa butter. Let cool for 5 minutes. Spoon the caramel over the nuts to make the clusters.
• Place the bittersweet chocolate in a paper cornet or small piping bag and drizzle chocolate over the nut cluster. Serve.
• Jacques' tip: To make a more kid friendly recipe, use store bought caramel squares. Unwrap them and place them on top of the nuts. Put in a warm oven until the caramel melts.

Steps:

• Melt the chocolate in the top of a double boiler set over barely simmering water, stirring frequently. When melted, remove from the heat and mix in the peanuts and raisins. Drop the mixture by the spoonful onto a sheet pan lined with parchment paper or a nonstick baking mat, or pour into a buttered loaf pan lined with plastic wrap. Let set at room temperature until firm and completely cooled. If using a loaf pan, cut up into squares. Store in an airtight container.

Steps:

• Combine chocolate chips and whipping cream in a small saucepan.
• Cook and stir over low heat until chocolate melts and mixture is smooth.
• Stir in rum until smooth.
• Stir in raisins and pecans.
• Spoon into foil cups or drop by a spoon in small mounds onto baking sheet lined with waxed paper.
• In another small saucepan, melt white chocolate over low heat, stirring constantly; drizzle over raisin clusters.
• Chill until firm.
• Store in a tightly covered container in refrigerator.

Steps:

• Bring rum almost to a simmer in a small saucepan. Remove from heat; add raisins, cover, and let cool. Drain and blot dry.
• Melt chocolate and butter in microwave, 1 minute, 20 seconds. Stir until smooth, then stir in coarse salt, cornflakes, and raisins. Drop mixture onto parchment-lined baking sheets in 1 1/4-inch mounds. Sprinkle with flaky salt. Chill until set, about 30 minutes or up to 5 days.

Steps:

• Put chocolate ( milk and white) in crock pot on low.
• stir after 30 minutes to blend.
• continue cooking 10 minutes.
• add in raisins, blend.
• with teaspoon drop onto wax paper.
• let cool.
• enjoy!

Steps:

• 1. Line a baking sheet with waxed paper; butter lightly and set aside.
• 2. In a small saucepan over low heat, melt chips with milk and vanilla, stirring occasionally. Remove from heat and stir in raisins. Drop by teaspoons on to prepared baking sheet. Refrigerate until firm.
• 3. Store in refrigerator in an airtight container. Place a sheet of waxed paper between each layer of clusters.