Description
Delight in these luscious Strawberry Buttercream Candies featuring a creamy, buttery strawberry filling encased in rich dark chocolate. Perfect for satisfying your sweet tooth with a homemade touch.
Ingredients
Scale
Strawberry Reduction
- 1 ½ cup fresh strawberries tops removed (about 12 medium-sized strawberries)
- 2 Tbsp sugar
Buttercream Filling
- ½ cup salted butter softened (1 stick)
- 4 oz cream cheese softened
- ½ tsp vanilla extract
- 4 ½ cups powdered sugar
- 1 tsp cornstarch
- 1 drop pink/red food coloring (optional)
Chocolate Coating
- 12 oz dark chocolate melts
- Coarse sugar for sprinkling (optional)
Instructions
- Puree Strawberries: In a food processor or blender, puree the fresh strawberries until smooth with no discernible pieces.
- Cook Strawberry Mixture: Transfer the puree to a small saucepan over medium heat, add sugar, and stir continuously until it comes to a slow boil. Keep stirring and simmer for about 10 minutes, reducing heat if necessary, until the mixture reduces to half its original size and forms a thick paste. Allow to cool completely.
- Prepare Buttercream Base: In a mixing bowl or stand mixer, cream together the softened butter and cream cheese until smooth and well combined. Stir in vanilla extract and 1 cup of powdered sugar.
- Combine Strawberry and Buttercream: Add the cooled strawberry reduction to the buttercream mixture and stir thoroughly. Then mix in cornstarch and continue adding powdered sugar about ½ cup at a time until the mixture is well combined and manageable.
- Add Coloring (Optional): If desired, mix in a drop of pink or red food coloring to enhance the color of the buttercream filling.
- Chill Filling: Spread the buttercream mixture evenly in a shallow dish (such as a 9×9 pan), cover with cling wrap, and refrigerate for at least 2 hours or overnight to firm up.
- Roll Buttercream Balls: Remove chilled buttercream from refrigerator. Dust hands lightly with powdered sugar and roll the mixture into approximately 1 tablespoon-sized balls. Redust your hands with powdered sugar as needed. If the mixture becomes too sticky, place it in the freezer for 10 minutes before continuing.
- Freeze Filling Balls: Place the rolled buttercream balls in the freezer for at least 10 minutes while preparing the chocolate coating.
- Melt Chocolate: Follow the package instructions to melt the dark chocolate melts until smooth and ready for dipping.
- Coat Candies: Using a butter knife, set a buttercream ball on the blade and pour melted chocolate over it until fully covered. Slide the coated candy onto a wax-paper-lined cookie sheet. Immediately sprinkle with coarse sugar if desired. Repeat for all candies.
- Set Chocolates: Allow the chocolate coating to harden completely at room temperature.
- Storage and Serving: Store the candies in an airtight container in the refrigerator. For best texture and flavor, allow candies to come to room temperature for 15-20 minutes before serving.
Notes
- If the buttercream filling becomes too sticky during rolling, chilling it in the freezer for 10 minutes will firm it up for easier handling.
- Using powdered sugar on your hands helps prevent sticking when rolling the buttercream balls.
- Coarse sugar sprinkled on top adds a decorative crunch but is optional.
- The strawberry reduction must be cooked down sufficiently to avoid a runny filling.
- Buttercream candies taste best when allowed to reach room temperature after refrigeration.
- Ensure the chocolate is fully hardened before storing to prevent sticking.
Nutrition
- Serving Size: 1 candy
- Calories: 120 kcal
- Sugar: 12 g
- Sodium: 30 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
