BLACK AND RED RASPBERRY CANDY RECIPES

Steps:

• Line a 15x10x1-in. pan with foil. Grease the foil with butter; set aside., In a large heavy saucepan, combine the sugar, corn syrup and water. Cook and stir over high heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from the heat. Stir in extract and food coloring. Immediately pour into prepared pan without scraping the saucepan (do not spread mixture). , Cool for 1-2 minutes or until candy is almost set. Using a sharp knife, score into 1/2-in. squares; cool completely. Break squares apart. Store in an airtight container.

Steps:

• In a saucepan bring to the cream just to a boil over moderate heat and remove from heat.
• Add chocolate, stirring, until smooth.
• Let cool slightly and add butter, bit by bit, stirring until smooth.
• Stir in jam, Chambord and a pinch of salt and transfer to a bowl.
• Chill, covered, for 4 hours, or until firm.
• Form mixture by heaping teaspoons into balls and roll in cocoa powder.
• Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
• Keep in an airtight container, chilled, for up to 2 weeks.