Instructions

1. Place raisins in a large bowl and add rum cover with plastic wrap. Let raisins soak for 3 hours. Drain raisins by putting in a strainer, do not press. ( you can use the drained liquid for fruit compote or over ice cream).
2. Combine chocolate pieces and corn syrup in top of double boiler. Place over hot simmering water until chocolate melts and is smooth, stir occasionally, Remove from heat. Fold raisins into melted chocolate, coating well. drop by teaspoonful onto wax or parchment paper.
3. Chill until firm. Store in refrigerator. When packing for gift giving, layer between two pieces of wax paper to prevent sticking or place into mini-paper liners.
4. Yields about 48 mounds, depending on how big you make them

* I use bittersweet chocolate.

Posted by bettyboop50 at Recipe Goldmine June 1, 2001.