Raspberry Bombs Recipe

Raspberry Bombs Recipe

Ingredients:

2 c of sugar (granulated)
1-3/4 c of juice (cranberry-raspberry)
1 pkg of liquid pectin (6 oz)
1/4 c of raspberry liqueur
24 oz chocolate chips

Instructions:

Line with parchment paper on an 8 inch square pan, cover completely the base and sides.

Combine the sugar, liqueur, and juice onto a medium-sized saucepan then heat over moderate flames; let it boil then stir constantly for three mins.

Take out from the heat then add pectin liquid; stir well then heat again and let it boil for a minute while stirring continuously. Transfer the mixture onto the square pan then let it stand for a day at normal temperature. Once firm, slice into bars.

Heat the chocolate chips inside a bain-marie; melt to (110-120 degrees F) on the sugar thermometer. Take out from the heat; let it cool (90 degrees F).

Heat again and set the heat to low and keep the chocolate temperature at (90-95 degrees F). Dip the jelly into the melted chocolate and let it dry on parchment paper; do the same on all jellies. Refrigerate.

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