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Use a second toothpick the push the cherry off the toothpick and onto the parchment. Immediately dip a toothpick into the chocolate and cover the small hole at the top made by the toothpick. Repeat the process until all the cherries have been dipped. Allow the covered cherries to rest on the baking sheet until firm.


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Preheat oven to 350 degrees F. Either line a 9 inch by 13 inch baking pan with non-stick tin foil or spray it with baking spray. Combine cake mix, pudding mix, sour cream, milk, oil, and eggs in a large mixing bowl. Using an electric mixer, beat on low speed for 30 seconds.


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Drain cherries and set on paper towel to dry. In a medium bowl, combine butter and corn syrup until smooth. Stir in powdered sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Place wrapped cherries on a cookie sheet and chill until firm.


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Then add a whole cherry or piece of a cherry, depending on the size of your candy mold. Add a bit of the white creamy filling, probably about 1/2-1 tsp. Then finish off with the melted chocolate, surrounding the cherry and creamy filling. Once all candy sections are filled, place candy mold in freezer for 5-10 minutes or until candy is set. Pop.


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Drain the cherries, and reserve some of the cherry juice. Pat the cherries dry with a paper towel. Place the butter, powdered sugar and some of the cherry juice in a large bowl. Use a mixer to beat everything together until a dough forms. Cover the bowl, and refrigerate the fondant mixture. Take teaspoons of the fondant and flatten it into a discs.


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Mix together on low until the butter softens and mixture clumps together, taking about 20 - 30 seconds. Scrape down side and bottom of bowl with a large rubber spatula. 3. Then mix on medium speed until smooth and the mixture forms a soft paste, taking about 45 seconds to 1 minute. 4.


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Place 1 brownie ball into the melted almond bark. Use a spoon to coat/roll the brownie ball. Use a fork to gently pick up the coated brownie ball and tap the fork on the edge of the bowl to remove any excess chocolate. Place the coated brownie back onto the parchment paper. Repeat with the remaining brownie balls.


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Take a piece of wax paper and place it on a baking sheet. This is where you will place your cherries and allow them to harden. 5. Take about 1 tsp of dough and roll it out thin. Wrap the dough around each individual cherry. 6. Place back into the fridge for about 1 hour. This will make it easier to dip them in your chocolate.


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Next, in a small bowl, combine softened butter and powdered sugar. Using a hand mixer, beat until it starts to stick together. It will be clumpy. Add patted-dried, chopped maraschino cherries. Mix well. Using a tablespoon-size cookie scoop or small spoon, scoop cherry mixture onto lined cookie sheet an inch apart.


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In a bowl, cream the butter, milk, and cherry flavoring. Add 5 cups of powdered sugar and the drained chopped cherries, mix well. Slow add the last 1 cup to 2 cups with a mixer or spoon when mixture gets too thick. Knead in the last bit of powdered sugar. The mixture should be soft but not sticky.


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STEP 3: Dip your finger or a paintbrush into the melted chocolate and thoroughly coat the inside of each hole in the candy mold making sure there are no uncoated spots. When all holes are covered, place the mold in the freezer for 10 to 15 minutes. Put the chocolate back into the oven to stay melted.


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Instructions. Remove pits from about 16-18 fresh cherries. Wash and set aside on paper towels to dry completely. You can leave the stems to help with dipping in chocolate. Using a mixer, mix together confectioners sugar, butter, milk and almond extract until it forms a smooth round ball with the consistency of play-doh.


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Place 12 cupcake liners in a muffin pan or on a sheet pan. With a tablespoon sized spoon, spread a tablespoonful of melted chocolate into each cupcake liner, spreading chocolate up the sides of the cupcake liner. . Pour a spoonful of cherry filling into chocolate filled cupcake liner. Repeat with the rest of the cherry filling.


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Add the cocoa powder and flour to the mixing bowl and mix until combined. Preheat the oven to 350 F. Use a cookie scoop to make 1 inch balls. Press down in the center of each ball with your thumb or a round spoon and put a cherry in the center of each cookie.


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Step 1: Mix your cherry mash. Start by lining a baking sheet with parchment paper. Next, take your stand mixer fitted with a paddle attachment and add frosting mix, powdered sugar, margarine, maraschino cherries, vanilla and condensed milk. Combine starting on low speed, gradually turning the speed to medium, and beat until the mixture has a.


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In a medium size bowl, mix 3 cups powdered sugar, butter and ¼ cup cherry juice together. Add in the last cup of powdered sugar, ¼ of a cup at a time, until the mixture forms a soft dough. Refrigerate the dough for 20 minutes. Roll the dough into 1 inch balls. Make small balls, about 1 inch in diameter.