Vanilla Buttercreams are my favorite homemade gluten-free candy!!! Imagine biting into rich dark chocolate with a rich and creamy vanilla center. Positively divine!!!
It was not until I met my wonderful mother-in-law that I realized these decadent candies could be made right in my kitchen. It was Christmas Day when I first sampled her homemade buttercream candy. Oh my!!! I wanted to take the whole plate home with me!!!! She passed away many years ago and I have not been able to find her recipe. I have done my best to recreate it. I think she would be pleased.
Mom tempered her chocolate and it was amazing! However, I am not able to buy the chocolate that she used. Instead I use melting wafers. Which are truly awesome! They give homemade candies a smooth finish with a glossy shine that you receive from tempered chocolate. However, neither company has a designated area specifically for gluten-free products. Because their facilities produce products containing peanuts, tree nuts, wheat and egg there is a risk for contamination.
If I am out of melting wafers, I like to use Hershey’s Special Dark Mildly Sweet Dark Chocolate Chips. Click here for a list of gluten-free products from The Hershey Company.
Using gluten-free chocolate chips combined shortening is much easier and the process of melting the chocolate is very quick compared to tempering. I recommend using a double-boiler. If you do not have one, it is okay. I don’t have one and probably never will. It is so easy to create your own using pots out of your kitchen.
How to Make Your Own Double-Boiler
Place a cup to two cups of water in a 3-quart saucepan and bring the water to a simmer. Place the chips in a 1.5-quart saucepan and place the pan into the large pan. Do not allow the bottom of the pan to touch the water. Stir constantly until chips and oil are melted.
So what happens if you allow the water to boil while melting the chips? The chips melt too quickly, leaving your buttercreams (or any other candy or food you dip) with tiny bumps in the chocolate. The chocolate also has an almost burned taste to it. Yuck!
I enjoy giving homemade gifts. I have several dear friends who are gluten-free. These vanilla buttercream candies are the perfect gift idea for birthdays, Valentine’s Day, Christmas or a just to say “thank you”. They also make the perfect dessert!!!
~~Don’t have time to make sweet treats for gifts? Gluten-Free Cookbooks are a great gift idea!Print
Creamy vanilla buttercream candies covered in a rich dark chocolate.
- Yield: 3–5 dozen candies 1x
Vanilla Buttercream Candy Center Ingredients:
- 4 cups confectioners’ sugar
- 1/2 cup unsalted butter, softened
- 3 Tablespoons heavy whipping cream
- 1 1/2 teaspoons vanilla extract (not imitation)
Chocolate Coating Ingredients:
- 2 cups (12-ounce package) Hershey’s Special Dark Mildly Sweet Dark Chocolate Chips
- 2 Tablespoons coconut oil or shortening
- OR gluten-free melting wafers
- Combine confectioners’ sugar, butter, cream and vanilla extract in a large mixing bowl. Using a stand or hand mixture, beat on medium to high speed until mixture is smooth and firm. If needed, add more sugar (by 1/4 cup) as necessary to make a firm mixture that will hold a shape.
- Form into 1-inch balls and place on cookie sheet or tray lined with waxed paper. Cover loosely and refrigerate until firm (at least two hours or overnight).
- Melt chocolate and coconut oil (or shortening) in a double boiler, stirring constantly until smooth.
- Dip buttercreams into chocolate mixture using a candy cradle or fork. Let excess chocolate drip off, place onto waxed paper-lined baking sheets. Refrigerate at least 30 minutes to allow chocolate to set.
Do not allow the water in the double-boiler come to a boil.
Dip candy in a cool kitchen. If candy centers become too soft, refrigerate for 10 to 20 minutes.
If using melting wafers, omit shortening.
Keywords: Gluten-free buttercream candy