- 1/2 Cup butter, softened
- 1/2 Cup light corn syrup
- 1/2 Teaspoon salt
- 3/4 Teaspoon vanilla or rum extract
- 1 Pound powdered sugar
- 2 Cups California golden raisins
- 1/2 Cup chopped walnuts
- 1 Package (12 ounces) semisweet chocolate chips
- 6 Tablespoons light corn syrup
- 2 Tablespoons water
- 1/2 Teaspoon vanilla
Beat butter, corn syrup, salt and extract together until creamy. Mix in sugar, 1 cup at a time, until mixture thickens. Then, using hands, mix in raisins, nuts and remaining sugar. Knead on board sprinkled with powdered sugar until smooth and creamy. Shape into 1-inch balls and chill thoroughly.
To finish, melt chocolate, corn syrup and water together over hot water, stirring until smooth. Stir in vanilla; remove from hot water, and drop in chilled balls, one at a time. Remove with fork and place on waxed paper, swirling tops. Let set.
Note: Omit Chocolate Coating and roll in sifted powdered sugar, finely chopped walnuts or salted peanuts. Chill and store in refrigerator.