Chocolate-Covered Raisin Clusters

3 ounces semisweet chocolate morsels

2 tablespoons dark corn syrup

1/2 teaspoon vanilla extract

1 cup raisins, dark or golden

Line a baking sheet with waxed or parchment paper.

Fill a medium saucepan with about 1 inch of water. Bring to a boil over medium-high heat.

In a heatproof bowl slightly larger than the saucepan, combine the chocolate, corn syrup and vanilla. Set the bowl over the saucepan and reduce the heat to low so the water just barely simmers.

Whisk the ingredients until the chocolate is completely melted and the ingredients are combined, about 2 to 3 minutes.

Remove the bowl from the saucepan and stir in the raisins, being sure they are all well-coated with chocolate.

Use a teaspoon to scoop clusters of raisins out of the chocolate. Place the clusters on the prepared baking sheet. When all the raisins have been scooped out, place the baking sheet in the refrigerator for 10 minutes to allow the chocolate to set.

To store, transfer the clusters to an airtight container and refrigerate for up to 2 weeks.

Makes about 30 clusters.

Cook's note: Use peanuts or cashews for some of the raisins.

Associated Press