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Home > Recipes > Chocolate Buttercream Cherry Candies

Chocolate Buttercream Cherry Candies Recipe

Chocolate Buttercream Cherry Candies
  • Intermediate

Find Similar Recipes:

Candies x Intermediate x HERSHEY’S Semi-Sweet Chocolate Chips x HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chip x HERSHEY’S Premier White Chips x HERSHEY’S Cocoa x HERSHEY’S SPECIAL DARK Cocoa x Holiday x Valentine’s Day x Snacks x
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Prep Time:
1 Hour(s) & 30 Minutes
Skill Level:
Intermediate

Everybody's Rating:

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Nutrition Information

Serving Size: 1 candy
Servings per Recipe: 48

  Amount Per Serving %DV *
Calories 90 -
Calories from Fat 35 -
Total Fat 4g 6% DV
Saturated Fat 2.5g 13% DV
Trans Fat 0g -
Cholesterol 5mg 2% DV
Sodium 15mg 1% DV
Total Carbohydrates 14g 5% DV
Dietary Fiber 0g 0% DV
Sugars 12g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Note: Makes 48 candies. Nutrition Information calculated for 1 candy

Ingredients

  • CHOCOLATE CHIP DRIZZLE (recipe follows)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • WHITE CHIP COATING (recipe follows)
  • 1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1 to 2 tablespoons milk, divided
  • 2 cups powdered sugar
  • About 48 maraschino cherries, with stems, well drained
  • 1/4 cup (1/2 stick) butter, softened

Directions

1. Cover tray with wax paper. Lightly press cherries between layers of paper towels to remove excess moisture.

2. Beat butter, powdered sugar, cocoa and 1 tablespoon milk in small bowl until well blended; stir in vanilla and almond extract. If necessary, add remaining milk, one teaspoonful at a time, until mixture will hold together but is not wet.

3. Mold scant teaspoonful mixture around each cherry, covering completely; place on prepared tray. Cover; refrigerate 3 hours or until firm.

4. Prepare WHITE CHIP COATING. Holding each cherry by stem, dip into coating. Place on tray; refrigerate until firm.

5. About 1 hour before serving, prepare CHOCOLATE CHIP DRIZZLE; with tines of fork, drizzle randomly over candies. Refrigerate until drizzle is firm. Store in refrigerator. About 4 dozen candies.

WHITE CHIP COATING: Place 2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips in small microwave-safe bowl; drizzle with 2 tablespoons vegetable oil. Microwave at MEDIUM (50%) 1 minute; stir until chips are melted and mixture is smooth. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating until chips are melted and mixture is smooth. If mixture thickens while coating, microwave at MEDIUM for 15 seconds; stir until smooth.

CHOCOLATE CHIP DRIZZLE: Place 1/4 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1/4 teaspoon shortening (do not use butter, margarine, oil or spreads) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds to 1 minute; stir until chips are melted and mixture is smooth.

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  • 4 stars

    12/27/2008

    I ususally make a white fondant for chocolate covered cherries with a chocolate covering. These are even better. The chocolate fondant is delicious! These are so pretty on a tray with an assortment of mini-desserts.

  • 4 stars

    11/13/2009

    These are delicious! They are now more popular with my family than the ordinary chocolate covered cherries.

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