Raspberry bombs
Raspberry bombs recipe in the candy category
Recipe ingredients:
- 2 cups granulated sugar
- 1 3/4 cups cranberry-raspberry juice
- 1/4 cup raspberry liqueur
- 1, 6 ounces, package liquid pectin
- 24 ounces chocolate bits
Recipe method:
- Cut two 8 x 13 inch rectangles from wax paper.
- Line an 8 inch square baking pan with one sheet, allowing ends to extend over the sides of the pan.
- Place the second sheet over it, in the opposite direction, so that the bottom of the pan and the sides are completely covered.
- Combine sugar, juice and liqueur in a saucepan.
- Bring to a boil over medium heat, stirring to dissolve sugar.
- Boil and stir for 3 minutes.
- Remove from heat and stir in the pectin.
- Return to heat and bring to a boil, stirring.
- Boil and stir for 1 minute.
- Pour into the prepared pan.
- Allow to sit at room temperature for at least 24 hours.
- When jelly is firm, cut into bite size squares.
- Using the overhanging paper, lift jelly from pan and place on a work surface.
- Melt chocolate to 110 to 120 degrees F in the top of a double boiler, using an instant read thermometer to accurately measure the temperature.
- Remove from heat and cool to 90 degrees F.
- Return to very low heat, keeping temperature of chocolate an even 90 to 95 degrees F.
- Place a jelly square on a fork and dip into chocolate, coating completely.
- Transfer to another fork, letting excess chocolate drip back into pan.
- Place on wax paper to dry.
- Repeat with remaining jelly squares.
- Store at room temperature or refrigerate.
Tags: raspberry, bombs, recipe, candy, recipes, cooking