New This Month

Rum-Raisin Clusters

  • Prep:
  • Total Time:
  • Yield: Makes 26

Photography: Greg Vore

Source: Martha Stewart Living, February 2015


  • 1/3 cup gold rum
  • 1 cup raisins
  • 6 ounces semisweet chocolate
  • 2 tablespoons unsalted butter
  • 1/8 teaspoon coarse salt
  • 1 cup cornflakes
  • Flaky sea salt, such as Maldon, for sprinkling


  1. Bring rum almost to a simmer in a small saucepan. Remove from heat; add raisins, cover, and let cool. Drain and blot dry.

  2. Melt chocolate and butter in microwave, 1 minute, 20 seconds. Stir until smooth, then stir in coarse salt, cornflakes, and raisins. Drop mixture onto parchment-lined baking sheets in 1 1/4-inch mounds. Sprinkle with flaky salt. Chill until set, about 30 minutes or up to 5 days.

Reviews Add a comment