Raspberry Bombs 2 cups granulated sugar 1 3/4 cups cranberry-raspberry juice 1/4 cup raspberry liqueur 1 (6 ounce) package liquid pectin 24 ounces chocolate bits Cut two 8 x 13-inch rectangles from wax paper. Line an 8-inch-square baking pan with one sheet, allowing ends to extend over the sides of the pan. Place the second sheet over it, in the opposite direction, so that the bottom of the pan and the sides are completely covered. Combine sugar, juice and liqueur in a saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil and stir for 3 minutes. Remove from heat and stir in the pectin. Return to heat and bring to a boil, stirring. Boil and stir for 1 minute. Pour into the prepared pan. Allow to sit at room temperature for at least 24 hours. When jelly is firm, cut into bite-size squares. Using the overhanging paper, lift jelly from pan and place on a work surface. Melt chocolate to 110 to 120 degrees F in the top of a double boiler, using an instant-read thermometer to accurately measure the temperature. Remove from heat and cool to 90 degrees. Return to very low heat, keeping temperature of chocolate an even 90 to 95 degrees F. Place a jelly square on a fork and dip into chocolate, coating completely. Transfer to another fork, letting excess chocolate drip back into pan. Place on wax paper to dry. Repeat with remaining jelly squares. Store at room temperature or refrigerate. Makes about 36 candies.