CHOCOLATE MARZIPAN STRAWBERRIES
Yield: 2.5 dozen
1 can (8 oz) almond paste
1/4 cup Light corn syrup
1/3 cup Marshmallow creme
2 1/2 cups Powdered sugar
1 tbsp HERSHEY'S Cocoa
Few drops red food color
Few drops green food color
1 Cover tray with wax paper. In medium bowl, crumble almond paste into small pieces. With heavy spoon, beat in corn syrup and marshmallow creme.
2 In small bowl, stir together powdered sugar and cocoa; gradually knead into almond paste mixture until smooth. Cover to keep moist for shaping.
3 Reserve 1/4 cup dough; shape remaining dough into strawberries. Roll over grater to make textured surface. Using fine brush, tint berries with red food color diluted with water; place on prepared tray.
4 Using lightly cornstarch-dusted cutting board, roll reserved dough 1/8-inch thick; cut tiny stars for each berry. Using fine brush, tint stars with green food color diluted with water; press onto large end of each berry. Let dry on tray. About 2-1/2 dozen candies.
5 CHOCOLATE MARZIPAN EGGS: Prepare mixture as directed above, but shape into small eggs; place on prepared tray. In small microwave-safe bowl, place 1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1 teaspoon shortening (do not use butter, margarine or oil). Microwave at HIGH (100%) 30 seconds to 1 minute or until chocolate is melted when stirred; spoon into corner of heavy duty plastic bag. Cut off small piece at corner; squeeze onto eggs in decorative design.