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Taste the mixture and then add more raspberry powder as needed. Chill. Cover the bowl with plastic wrap and refrigerate for 2 hours or until the mixture has firmed up enough to form into balls. Form. Once the mixture has firmed up, use a heaping teaspoon to scoop it out and roll into a ball using your hands.

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Place the chocolate chips and whipping cream into a bowl. Next, microwave the mixture in 30 second increments, stirring between each one until smooth. Blend the freeze-dried raspberries until they're finally crushed, then add them into the melted chocolate. Use a cookie scoop to portion out the truffle batter.

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Refrigerate for 30 minutes. Melt the dark chocolate. Melt the dark chocolate in the microwave or over a double boiler. Dip the white chocolate raspberry truffles. Plunge each ball into the melted dark chocolate. Tap off excess and return to the tray. Sprinkle with leftover raspberry powder if desired. Let set.

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Step 1: Start by making the raspberry sauce, then add the coconut oil. Step 2: Carefully whisk in the coconut oil until it's mostly combined, then strain the raspberry sauce through a fine mesh sieve to remove all raspberry seeds. Let the sauce cool to room temperature. Important Note!

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Pulse the dried raspberries into a powder in a food processor. Warm the heavy cream in a sauce pan then pour over the white chocolate chips and butter in a bowl to melt. Stir in the raspberry powder and mix well. Chill, scoop and chill. Chill the filling for 2 hours in the refrigerator.

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The hard-candy outer shell has the characteristic bumps accompanying the distinct red-raspberry flavor. But the real treat is when that gives way to the soft, gooey raspberry-flavored center. Though this old-fashioned candy brings back fond holiday memories for many, these are available year-round, which is excellent news because once you try.

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Instructions. Line a 9 x 5 baking loaf pan with parchment paper. In a medium bowl, mash together the raspberries and 5 tablespoons of the sugar. Mash until the berries are completely mushed, then set the mixture aside for about 15 minutes. Strain the berry puree and juice from the seeds using a fine mesh strainer.

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In a medium saucepan, add the raspberry puree and cream. Heat the mixture over medium-low until it is hot, but don't allow it to come to a boil. Remove the mixture from the heat and pour over the ruby chocolate. Allow it to stand for 5 minutes, letting the chocolate gently melt, and then stir it together using a whisk.

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Salt Water Taffy Blue Raspberry. $7.65. Sweets Milk Chocolate Raspberry Sticks 10.5oz. $5.75. Raspberry Filled Hard Candy Wrapped. $6.55. Gummy Red Raspberry. $4.95. Gummy Red And Black Nonpareil Berries.

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Raspberries And Blackberries Candy History. Raspberry and blackberry-flavored candies have been enjoyed by candy enthusiasts for many years. These candies often aim to replicate the distinct taste of these berries in a sweet and flavorful form. Manufacturers produce raspberry and blackberry-flavored candies in various forms, including hard.

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To temper the chocolate, remove at least a quarter of the chocolate (about 6 oz) and set it aside—it doesn't have to be a precise amount. Chop the remaining 3/4 chocolate into small pieces, and place in a microwave-safe bowl. Microwave the chopped chocolate in 30-second intervals, stirring after every 30 seconds.

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Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from the heat. Stir in extract and food coloring. Immediately pour into prepared pan without scraping the saucepan (do not spread mixture). Cool for 1-2 minutes or until candy is almost set. Using a sharp knife, score into 1/2-in. squares; cool completely.

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To candy raspberries, you will need to create a sugar syrup by boiling water and sugar together. Once the syrup reaches the desired consistency, gently dip each raspberry into the syrup using a fork or toothpick. Allow the coated raspberries to dry on a parchment-lined baking sheet before serving.

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Gently rolling the raspberry in sugar works too. Just be careful not to squeeze or push too hard, breaking the berry. 5. Coat the raspberry in sugar as evenly as possible. 6. Dry sugared raspberries on a parchment-lined baking tray for 4 to 8 hours, resting the fruits in a cool, dry place.

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It's easy to make sugared berries - it makes them look like crystallized snow covered berries - perfect for a fun cake decoration. 4.28 from 54 votes. Print Pin Rate. Prep Time: 5 minutes. Cook Time: 10 minutes. Total Time: 15 minutes. Servings: 4. Calories: 140kcal. Author: Ashlee Marie.