Prep 1 hr
Cook 0 mins
This is my grandmother's butter cream recipe that was passed down to me by my mother. Great for Easter, Christmas or anytime!
- 1⁄2 cup unsalted butter
- 1 (7 ounce) jar marshmallow cream (NOT Fluff)
- 1 1⁄2 lbs confectioners' sugar
- chocolate, for coating
- Cream butter in mixer until fluffy.
- Add marshmallow cream and cream again.
- Add sugar 1/2 cup at a time until dough isn't sticky any more (I usually mix the last cup by hand as if kneading bread dough).
- You might need more or less sugar to get the right consistency- firm and not sticky.
- Roll dough into one inch balls and place on cookie sheet that has been covered with wax paper.
- Put in refrigerator until chocolate is ready.
- Melt chocolate in top of double boiler.
- You can use bitter, semi-sweet or milk chocolate according to your own taste.
- I add a bit of wax to thin the chocolate out and make it easier for dipping.
- When chocolate is all melted, take balls out of the refrigerator.
- Dip them into the coating (I use a darning needle) and replace on cookie sheet.
- If they start getting soft, just pop the cookie sheet back into the refrigerator for a few minutes until they firm up again.
- Also, this is usually a good time to reheat the chocolate as it gets thick after a while.
- When all the balls are coated, put in the refrigerator for an hour or so until they set, then put in an airtight container for storage.
- I like to keep mine in the refrigerator so they stay firm.
This recipe is super easy, Very very good candy, I did add wax to chocolate, and I also added about 1 tbs. vanilla. this recipe will be used every Christmas. I also gave these out to freinds and they were a big hit. This is a great recipe and just what I have been looking for SIMPLE!!!thanks