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Vanilla Buttercreams are my favorite candy!!! Imagine biting into rich dark chocolate with a creamy vanilla center. Positively divine!!!
As a kid, my brothers and I would always receive one of those heart-shaped boxes of Whitman Sampler Chocolates. I would poke a hole in the bottom of the chocolates looking for the creamy ones. The vanilla buttercreams were my absolute favorite!!!! The rest went into the trash.
Honestly, I never gave it much thought about how they were made. It never occurred to me that these amazing candies could be made right in your very own kitchen! Then I met my wonderful mother-in-law. Honestly, there was nothing she could not make or do. (She was better than Martha Stewart and could have easily been the star of her own television show!)
It was Christmas Day when I first sampled her homemade buttercreams. Oh my!!! I wanted to take the whole plate home with me!!!! When I was offered dessert, I totally passed and went for the candy! 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, it is such a process I use a double-boiler to melt mine. Ghirardelli and Wilton both make 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. For peace of mind, 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 with coconut oil or 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. You can create your own. 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 buttercreams are the perfect gift idea for birthdays, Valentine’s Day, Christmas or a just to say “thank you”. They also make the perfect dessert!!!Print
Creamy vanilla buttercream candies covered in a rich dark chocolate.
Vanilla Buttercream Filling:
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
- 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.
I hope you enjoy Vanilla Buttercreams as much as I do!
You might also enjoy Gluten-Free Peppermint Patties. Rich chocolate and cool peppermint centers are the perfect after dinner mint!
If you are in a hurry, Peppermint Bark takes less than 30 minutes to make!
From my kitchen to yours,