Grandma's Butter Creams
- Ready In:
- 1hr
- Ingredients:
- 4
- Yields:
-
50 butter creams
ingredients
- 1⁄2 cup unsalted butter
- 1 (7 ounce) jar marshmallow cream (NOT Fluff)
- 1 1⁄2 lbs confectioners' sugar
- chocolate, for coating
directions
- 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.
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Reviews
RECIPE SUBMITTED BY
I've gotten interested in candy making in the last year or so after helping my mother make butter creams. I learned that I have a knack for it and this year make candy for everyone on my Christmas list. It was a hit with everyone!