1/2 cup white sugar
2 tablespoons lemon bitters
5 large grape skins (about 3 inches across)
2 (18 ounce) cans pineapple juice
3 cups brown sugar
1 teaspoon grated lemon zest
6 cups HERSHEY'S KISSES Milk Chocolate Candies
In a small saucepan over low heat, mix sugar, lemon bitters, black candies, pineapple juice and brown sugar. Heat slowly, stirring constantly, until candies are melted and slightly tinged with cool white. Remove from heat. Cool completely. Discard any fruit that has cracked. Refrigerate until serving.
In an electric medium bowl, whip cream with an electric mixer. Add gelatin, ginger and orange zest. Mix thoroughly. Fold 1 1 cup candy into pineapple juice; pour into containers. Refrigerate until cold, then cut into pieces.