| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Passover | 1 | Servings | |
INGREDIENTS
| 1 | c | Sugar |
| 1 | ts | Ground ginger |
| 2 | ts | Cinnamon |
| 1/2 | c | Honey |
| 1/2 | c | Hot water (brandy may be substituted for a few tbs of water) |
| 6 | oz | Bittersweet chocolate, chopped |
| 2 | tb | Oil |
| 3/4 | c | Seedless raisins |
| 2/3 | c | Finely chopped walnuts |
| 2 1/2 | c | Cake meal |
| Sugar or finely chopped nutmeats for garnish |
INSTRUCTIONS
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). Remove from the heat and stir in the chocolate and oil. Add the raisin, walnuts and cake meal. Blend thoroughly and quickly. Form into 1 inch balls and roll each in the sugar or nutmeats. Place the bonbons into individually tea-sized paper cups and chill until firm. Makes approx. 24. Posted to rec.food.recipes by "Joel W./Mirjam D." <[email protected]> on Mar 16, 1994.
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