candies

Chocolate Buttercream Cherry Candies

Be a skilled chocolatier in your own kitchen with this Chocolate Buttercream Cherry Candies recipe!

Prep: 1 hr. 30 min.

48 maraschino cherries

¹/₄ cup butter

2 cups powdered sugar

¹/₄ cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa

1 to 2 Tbsps milk

¹/₂ tsp vanilla extract

¹/₄ tsp almond extract

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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 Creme 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.

White Creme Chip Coating: Place 2 cups (12 oz pkg.) HERSHEY’S Premier White Creme 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.

This recipe displayed with permission from The Hershey Company.