Double-Chocolate Raspberry Creams

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  • Makes: 48 servings
  • Makes: 4 dozen candies
  • Prep: 40 mins
  • Chill: 3 hrs
  • Stand: 15 mins

Double-Chocolate Raspberry Creams

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Directions

  1. In a medium saucepan combine vanilla-flavored candy coating, sweetened condensed milk, and preserves. Cook and stir over low heat until melted. Remove from heat; stir in raspberry oil or flavoring. Transfer to bowl. Cover and chill 2 to 3 hours or until just firm. With damp hands, shape into 3/4-inch balls; place on parchment or waxed paper lined 15x10x1-inch pan. Chill 1 hour.
  2. Meanwhile in a small saucepan melt chocolate-flavored candy coating over low heat until smooth. Dip raspberry balls into chocolate mixture to coat; let excess chocolate drip off. Place on parchment or waxed paper lined baking sheet until chocolate is set, about 15 minutes. Makes 4 dozen.
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Nutrition Facts (Double-Chocolate Raspberry Creams)

  • Per serving:
  • 118 kcal ,
  • 6 g fat
  • (5 g sat. fat ,
  • 1 mg chol. ,
  • 6 mg sodium ,
  • 15 g carb. ,
  • 0 g fiber ,
  • 0 g pro.
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