---------- Recipe via Meal-Master (tm) v8.05
  
       Title: CHOCOLATE RAISIN CLUSTERS
  Categories: Candies, Chocolate
       Yield: 1 Pound
  
       8 oz Baker’s German’s Sweet Choco
            -(two 4-oz bars)
     2/3 c  Sweetened condensed milk
            -(see Note)
       5 oz Raisins (1 cup)
  
   Break up the chocolate and place it in the top of a double boiler over hot
   water on moderate heat. Stir occasionally until melted and smooth.
   
   Remove the top of the double boiler. Add the condensed milk and stir until
   smooth, then stir in the raisins.
   
   Use a rounded teaspoonful of the mixture for each cluster, forming 24
   clusters and placing them on a piece of aluminum foil.
   
   Let stand at room temperature for about 3 hours until they are firm. Then
   release each cluster and turn it over to let the bottom dry; they will dry
   quickly.
   
   Store airtight. Do not let these dry out. They may be frozen. (If you
   freeze them be sure to let them thaw before unwrapping or they will sweat.)
   
   NOTE: Condensed milk that stands on the shelf for a long time becomes very
   thick. If the milk you use is very thick it is better to measure it in the
   metal measuring cups for measuring flour thatn in the glass cup for liquid.
   
   SOURCE: Maida Heatter’s Book of Great Chocolate Desserts (pg. 361)
  
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