Fruit-nut chocolate bonbons - Astray Recipes
Combine the sugar, spices, honey and water in a 1 quart saucepan. Cook over low heat until the syrum forms a thread (232 degrees F on a candy thermometer). Remo
Ingredients
- 1 cup Sugar
- 1 teaspoon Ground ginger
- 2 teaspoons Cinnamon
- ½ cup Honey
- ½ cup Hot water (brandy may be substituted for a few tbs of water)
- 6 ounces Bittersweet chocolate, chopped
- 2 tablespoons Oil
- ¾ cup Seedless raisins
- ⅔ cup Finely chopped walnuts
- 2½ cup Cake meal
- Sugar or finely chopped nutmeats for garnish
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