CHOCOLATE CANDY



4 oz. unsweetened chocolate
1/2 c. maple syrup (Grade B or Amber preferred)
1/3 c. of raisins
1/4 c. currants (optional)
1/2 c. hazelnuts or almonds, chopped finely
1 tsp dark rum (Myers is good) or vanilla
In microwave or double boiler, melt chocolate. Add raisins and/or currants,
rum or vanilla, and nuts.
Combine well. Drop onto wax paper in rounded spoonfuls, using two spoons or
a small ice cream or cookie scoop.
Refrigerate for 30 minutes, then store in a ziploc bag in a cool place.
Tastes like those square chocolate "Chunky" candies in the foil wrappers.