“This recipe is a favorite for our family at Christmas time. It was first made for us by a Welshman who had married a "Southern Belle" and was attending our church in Tennessee. What a lovely couple and what fond memories we have of them every time we indulge in these sweets.”
1 pound candy

Ingredients Nutrition


  1. Preheat the oven to 325°F.
  2. In the top of a double boiler, melt chocolate.
  3. In a small bowl beat one egg with the milk and Sherry.
  4. Line a cookie sheet with parchment paper.
  5. Carefully (it's hot!) pour melted chocolate onto parchment paper and spread it into a rectangle about 1/2 inch thick.
  6. Sprinkle coconut, raisins, cherries glace evenly over the chocolate.
  7. Brush top of the fruited chocolate with the Sherry mixture.
  8. Bake for at about 20 minutes - taking care not to burn.
  9. Cool and refrigerate for about 3 hours.
  10. Cut or break into bite-sized pieces.
  11. It's lovely as a gift in a decorative container.

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