Fill a medium sauce pan with about 1 inch of water. Bring to a boil over medium-high heat. In a heat proof bowl slightly larger than the sauce pan, heat the chocolate until melted over low-heat. Stir in corn syrup and vanilla mix well. Remove bowl from sauce pan and stir in raisins. Making sure they are all well covered with chocolate drop mixture by teaspoonfuls on a waxed paper or parchment paper lined a Baking Sheet. Refrigerate 10 minutes or longer to allow chocolate to set. To store transfe

R clusters to an air tight container and refrigerate up to 2 weeks. Makes about 30 Clusters.