Vanilla Buttercream Candies

April 12, 2017

A smooth vanilla buttercream center that is drenched in chocolate. Just like Fannie May!
When we were kids, our Easter baskets will always filled with lots of jelly beans and lots of chocolate.  I think it was because my Mom had the biggest sweet tooth in the family and she filled the baskets every year.
In the earlier years, when we were really little, the candy was the standard-grocery store variety.  However, as we got older, my Mom would give us each a Fannie May vanilla buttercream egg in our basket. It was such a huge treat, that we would look forward to each year.  At least, I know I did.  ðŸ˜‰

(If you aren't familiar, Fannie May sells all types of candies and chocolates. They have been around forever and everything is over the top yummy.)


With Easter right around the corner, I wanted to give my kids vanilla buttercream candies this year for a special treat. However, we do not have a Fannie May nearby 👎

So, I made some myself!

Time for some honestly..I've eaten a few too many of these this week. Mostly, because, I made them twice. Yes, twice. The first time was a mess, the recipe was too powder-sugary and they didn't firm up well enough to coat evenly.  Don't get me wrong, we still ate them, but, they just weren't right.

The second recipe was success.

These have a creamy, buttery, sweet center, firmed up just right and coated so much better.  They are also dreamy. I serious love them.

I melted some candy melts and drizzled the tops with them, but, this is totally optional.  You can leave them plain, or top with coconut, sprinkles, nuts..whatever you wish. 

A special treat for any occasion..you won't be disappointed!



linking up & weekend potluck 

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Vanilla Buttercream Candies

by Table for Seven
Prep Time: 2:00
Ingredients (24 chocolates)
  • 4 cups powdered sugar
  • 1/2 cup (1 stick) butter
  • 1 tsp vanilla
  • 2 TBSP whipping cream
FOR CHOCOLATE TOPPING
  • 12 oz semi sweet chocolate chips
  • 2 TBSP shortening'
Instructions
In a saucepan over medium heat or in microwave, melt butter. Let it cool for about 5 minutes. Stir vanilla into melted butter.
In a mixing bowl, add in powdered sugar. Pour in melted butter/vanilla and mix until combined. Then, add in whipping cream and beat until fully combined. The mixture will be soft.
Refrigerate mixture for 15-20 minutes to firm up a bit.
Line a baking sheet with parchment paper.
When ready, take dough and form into approx 1 inch size balls. Place on the parchment paper lined baking sheet. If the dough is a bit sticky, coat your hands with a little powdered sugar. It makes rolling the dough a bit easier.
Place baking sheet in freezer for an 1 hour. Freezing them makes coating them much easier.
When ready, bring a pot of water to boil and place a heat-proof bowl on top to create a double boiler.
Add chocolate chips and shortening into bowl and stir until fully melted and smooth.
Dip each each piece into melted chocolate and coat. Place back on parchment paper. Repeat with each cream. If you are topping with sprinkles, nuts or coconut, do before the chocolate sets! If you are drizzling with candy melts, you can still do this once chocolate sets.
Refrigerate until chocolate sets. About 30 minutes to 1 hour.
Keep any leftovers in refrigerator.

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