Don’t even try to tell me homemade adult Halloween candy isn’t a thing.
It is, and if you’ve never had it, you must try this homemade adult halloween candy (super basic) recipe.
If you like Raisinetes, try Bissinger’s Wine Grapes. They are dried grapes soaked in Shiraz and dipped in dark chocolate. And they have a subtle, alcohol-laced sweetness that pairs perfectly with a glass of wine. They are $36 for a one-pound box; bissingers.com.
I spotted this in the October 2012 Issue of O Magazine. The title of the article, Candy for Grown-Ups: 9 New Ways to Indulge Your Sweet Tooth.
How did Oprah know I wanted to make a gluten-free candy? She’s so good like that.
Homemade Adult Halloween Candy
Click HERE to save this recipe for later.
Chocolate Port’rettes: the Recipe
- 1 cup Port wine
- 3 small boxes raisins
- 1 Scharffen Berger Mocha Chocolate Bar (62% cacao)
- 3 Blocks Scharffen Berger Unsweetened Dark Chocolate Baking Bar (99% cacao)
- Soak the raisins in your Port overnight (mine soaked from 2 PM to 4 PM the next day)
- Drain off the Port
- Place ½ raisins in one bowl, and the other ½ in another bowl
- Cover a pan with parchment paper
- Heat one flavor of chocolate on the stove (the chocolate melts very fast, so heat it on the lowest setting possible, stirring constantly)
- Using a toothpick (or tiny forks like I have), dip one bowl of raisins in the chocolate
- Place dipped raisins on the parchment paper
- Repeat steps 4-7 for the other flavor of chocolate and other bowl of raisins
- Once all raisins have been dipped, place the pan(s) in the freezer to harden
- Eat plain or serve with peanuts, nuts, candy corn (or a great class of Port)
This might be the easiest candy recipe ever.
Your job for the next 24+ hours is to do nothing but watch the raisins become a little plumper; soaked with Port.
And then you’ll need to prepare the chocolate, drain the raisins and separate them all.
Separate them all like this.
Right about now you are getting excited if you are a Port and chocolate lover.
This is a good thing, but we’ve got some work to do first.
Melt the chocolate and begin the dipping session.
(Normally, I’d recommend this to be a great activity for your kids to help with. But it’s probably not since they won’t be able to lick their Port-filled fingers. I’m saving that for you. You’re welcome.)
Once you get to the end of your chocolate and raisins, you can just throw the rest of your raisins in the pan, smother them with chocolate and pick them out.
I’m super sneaky and crafty like that.
Set them all on your parchment paper.
And place them in the freezer.
If you’re impatient like I am, don’t worry. They don’t take long to harden up.
Any wait will be worth it, though, I promise.
Mix with some peanuts.
Try with a glass of Port.
Or be really Halloween-y and make a nasty, little trail mix: Chocolate Port’rettes, peanuts and Candy Corn.
Ryan found a combination that tasted so awesome: 1 Chocolate Port’rette mixed with 1 Candy Corn and 4 peanuts.
I nerd out as often as possible with cooking and baking.
Depending on the Port you use, these should not cost you $36.
So make them yourself.
Or maybe I should start selling my own version?!
Question: What is your favorite Halloween candy?
Xox,
SKH
You will heal. I will help.
Oh yum!! I’m doing a round up of Halloween ideas tomorrow… definitely including these! 🙂
Thanks, Laura!
Looks wonderful! YUM!
are you posting these wine and chocolate recipes just for me? hehe
Yes, just for you:)
Aaand now I know what to make for the wine-lovers in my life come Christmas time 😀 And port candy plus a glass of port? I like your style. It’s not a season-specific candy, but I do love some Reese’s (plus orange and brown wrapper–it’s LIKE fall). Now if I could find a way to mix those with booze…
Hi Allie! Funny you mention that because I’ll put these on my Holiday food list as well. Yes, they are Halloween, but they are totally a Holiday candy, too. Hmmm…Reese’s and booze? Never thought about it, since Reese’s are not gluten free. Ugh.
These look SO good, Sarah! Thanks for sharing 🙂
Enjoy:)
I just stumbled upon your blog and I love your recipes, including this one! My husband will love these, especially since he is a port fanatic. I’ll definitely be making them soon!
Hi Melissa…welcome:) And thank you so much. Have a wonderful day!