White Chocolate Covered Raspberry Creams

1/2 cup raspberry preserves
1/3 cup softened unsalted butter
1/3 cup light corn syrup
1 teaspoon vanilla
1/2 teaspoon salt
3 1/2 -4 cups powdered sugar, sifted

Place preserves in a small saucepan. Heat on low until mixture is reduced by half. Pour into small sieve to remove seeds. Cool completely.

Mix butter, corn syrup, cooled raspberry, vanilla, and salt in a large mixing bowl.

Add powdered sugar and mix until powdered sugar is incorporated. Mixture should be stiff enough that it can be kneaded. If not, add more powdered sugar. Remove from bowl and knead with hands until smooth. Cover and chill.

Shape into small balls (approximately 1 Tbsp). Place on waxed paper and chill thoroughly.

Dip in melted white candy wafers or CandyQuick and refrigerate.