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Chocolate Marzipan Strawberries Recipe

Things You'll Need

  • 1 can (8 oz.) almond paste
  • 1/4 cup light corn syrup
  • 1/3 cup marshmallow creme
  • 2-1/2 cups powdered sugar
  • 1 tablespoon HERSHEY'S Cocoa
  • Few drops red food color
  • Few drops green food color

How to Make

  • 1. Cover tray with wax paper. In medium bowl, crumble almond paste into small pieces. With heavy spoon, beat in corn syrup and marshmallow creme.
  • 2. Stir together powdered sugar and cocoa in small bowl; gradually knead into almond paste mixture until smooth. Cover to keep moist for shaping.
  • 3. Reserve 1/4 cup dough; shape remaining dough into strawberries. Roll over grater to make textured surface. Using fine brush, tint berries with red food color diluted with water; place on prepared tray.
  • 4. Using lightly cornstarch-dusted cutting board, roll reserved dough 1/8-inch thick; cut tiny stars for each berry. Using fine brush, tint stars with green food color diluted with water; press onto large end of each berry. Let dry on tray. About 2-1/2 dozen candies.
  • CHOCOLATE MARZIPAN EGGS: Prepare mixture as directed above, but shape into small eggs; place on prepared tray. Place 1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted when stirred. Spoon into corner of heavy-duty resealable plastic food storage bag. Cut off small piece at corner; squeeze onto eggs in decorative design.