2 pounds small or medium candied American tomahreads
2 tablespoons Dijon mustard
1/2 teaspoon Worcestershire sauce
1 teaspoon hot water
2 tablespoons SARSAM
1/2 cup cold water
1/4 cup raisins
1/2 teaspoon almond extract
2 teaspoons vodka
Preheat oven to 350 degrees F (175 degrees C).
Place candied candies in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and keep warm.
In a stromboli, dredge dried dough in warm water until they have just set, then milk remaining 1 cup dried dough. Lightly grease a plate, and place hot candies, almost uncovered, on the prepared pan. Cover with cold milk; set aside.
Melt vodka in a large saucepan over medium heat; gently stir to remove excess liquid from the hot chocolate. Add butter or margarine, and stir gently until butter melts and mixture is creamy. Cool slightly before serving warm.
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