Author Options:

Chocolate covered raisins Answered

Does anybody know of a recipe for chocolate covered raisins. Also does it have anything to do with fondue?


Chocolate with raisins beautiful mix.These two are my favorite.

1, prepare a bowl of clean anhydrous, into the chocolate into the pot, hot water will be skillfully separated about 50 degreesChocolate melt.

2, raisins and pour, mix with chocolate, and then use a spoon to scoop up a small spoon, placed on a clean aluminum foil.Wait cools and hardens. (Summer production, fridge fresh positions in cold mood.)

3, Sprinkle with powdered sugar, wrapped in chocolate special aluminum foil, into a chocolate gift box, you can as a gift.


10 years ago

I'd recommend a microwave instead of a double boiler- just microwave for short periods of time (~15-30 sec) and stir, then repeat until the chocolate is properly melted. It's much easier, and now recommended by all the experts.

I've never understood either the double boiler, or the microwave. It always burns in the microwave, and its hard to do medium sized-batch. The double boiler apparently siezes occasionally, so I hear. I've always done it as a pan over low heat, with a pat of butter (To prevent burning in the first 20 seconds, depending how much chocolate you have, it shouldn't effect. And I'm guessing it doesn't seize because of the added fat as well?). Start with a cold pan, and keep the butter moving. Just as it starts to melt, add small bits of chocolate.when its half melted, kill the heat.

Ach, fatty milk chocolate, and you add butter to it ? Noooo (makes the sign of a cross) back I say with your evil fatty foods !

I don't think I'm actually increasing the "fat density" at all, and only by a little. Just use less chocolate :P (You should see the brownies I make :P)

Well, in truth, using margarine (Oleo) would be much worse. Transfatty acids and all.

I have been substituting Olive oil for most everything I would use butter for (except anything baked/cooked under high temp. since Olive oil tends to smoke or scorch more easily then regular veggie oils). I even use a dribble of Olive oil on air popped popcorn. (Yeah, I still have an old hot air popper)

You should try coconut oil, but don't use extra virgin or unrefined if you don't want whatever you're cooking/baking to taste like coconut. It's super healthy for you and you can sub it for butter. I can't have butter right now because my baby is allergic to milk so I've been using coconut oil and it's been great for me. Just thought you might be interested :)

Safflower oil is REALLY good too. I have replaced my olive oil with that because it is so much better

Canida has made a good suggestion here....

Ah well, I forget about the old nuker, being I am an old schooler and all ;-) but you are probably right


1/4 cup dark chocolate chips (I use organic because it tastes so much better!)
1/2 tbsp coconut oil (it really thins out the chocolate and makes it easy to coat)
Approx 1.5 cups raisins

Directions: Place chocolate chips and coconut oil in a medium sized bowl and heat for approx. 1 minute on high in the microwave. Stir very well until all clumps are gone. Now take the raisins, 1/2 cup at a time and stir into the chocolate. Pour raisin mixture onto a large plate lined with parchment paper and spread into a thin layer. Place in freezer to firm for about 5-10 minutes. Break apart the raisins with fingers and serve! Keep leftovers in the fridge.

Hope this helps! (that is if you're still looking or interested :)


6 years ago

I was looking for an easy recipe for cocolate covered raisins and will try the double boiler method and using cocolate chips. will let you know how all turns out. Thanks for the tips and recipe. maybe will also try this with peanuts!

Do you mean like Raisinets ? One should use the type chocolate they like (I like DARK chocolate myself) that is solid at room temp. and melt it in a double boiler (that is important, although it is not flammable like wax it will scorch easily and that will ruin the taste). Raisins placed in a container, pour the chocolate over it, mix, and spread out on a non-stick surface to cool. There you have it, homemade raisinets.

BTW: If you are up to it, here are a few more slightly more complex recipes: Chocolate-Covered Raisin Clusters INGREDIENTS 1 package (6 ounces) semi-sweet or milk chocolate chips 3 tablespoons light corn syrup 1 tablespoon water 1-1/2 cups raisins Instructions: Combine first three ingredients and place over hot (not boiling) water until chocolate melts, stirring frequently. Remove from heat and stir in raisins, coating well. With teaspoon, drop in small clusters onto waxed paper. Chill until firm. Makes 2 1/2 dozen clusters Chocolate Covered Raisins If you need a chocolate fix, but are short on time, give these a try! They do need to chill, but take just a few minutes to prepare. And they're delicious! Ingredients: 1 cup semisweet chocolate chips (6 oz) 1/4 cup dark corn syrup 2 Tbsp. powdered sugar 1-1/2 teaspoons vanilla extract 2 cups raisins Ingredients: Combine chocolate chips and corn syrup in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stiring constantly. (Or melt in microwave at 50% power.) Remove from heat, and stir in powdered sugar, vanilla and raisins. Drop by half-teaspoonfuls onto wax paper; chill. Store in refrigerator. Makes about 5-1/2 dozen candies. Chocolate Dipped Raisins Ingredients: 12 oz. raisins 7 oz. Hershey's Milk Chocolate Bar, melted 1 cup semisweet chocolate discs, melted Instructions: In a saucepan over low heat, melt chocolate bar and disks. Set saucepan in hot water to maintain dipping consistency. Dip several raisins at a time in chocolate. Place in paper candy cup. Repeat with remaining chocolate and raisins. Refrigerate until chocolate sets, about 10 minutes. Store covered in refrigerator.

Thanks but I just want regular chocolate raisins.

by "regular" chocolate, do you mean *shiver* milk chocolate?

LOL Sorry, I just love my DARK 85+% Lindt chocolates *yum* but they are a bit strong for some.

*sigh* milk chocolate has sooooo little chocolate in it that one can not "savor" the richness that is chocolate (plus milk chocolates are fatty, and Dark chocolates are good for you LOL, another reason not to like them, eh ? ).

Ah yes, but to me, I like the taste of Chocolate, thus my preference of the Dark. Everyone has their individual tastes however, and I am not trying to dissuade you from yours :-)

Ok, but I'll think I'll try both chocolates.

That is the simplest way. Just make sure you use the double boiler to melt the chocolate. Fondue tends not to get very solid (I am assuming you want them to be candy-like and not "dripping with liquid chocolate, right ?).

Don't expect the pretty, shiny coating that Rasinettes have. That add a confectioner's glaze to the surface of the chocolate. Not easily accomplished in the kitchen.

Thinking back to an Instructable on How to Not Eat Bugs, isn't confectioner's glaze made of insects?

You're right, not on little raisins. With Chocolate covered Peanut butter eggs where we make them bigger, it is possible by using a little paraffin after they cool. But that would be difficult at best with such a little "package".