Saturday, May 7, 2011

Chocolate Buttercream

½ cup light corn syrup
1/3 cup butter
1 square (1 oz) unsweetened chocolate cup up
1 t vanilla
4 cups sifted powdered sugar
1 lb dipping chocolate or confectioner's coating

Butter a baking sheet; set baking sheet aside. In a heavy 3 qt saucepan combine light corn syrup, the butter, and unsweetened chocolate. Cook over medum heat to boiling, stirring constantly with a wooden spoon. This should take 8 to 9 minutes.

Remove saucepan from heat; add vanilla. Stir in the powdered sugar. 1 cup at a time, till well combined. Turn candy mixture onto the prepared baking sheet. Cool till the mixture can be handled easily. This should take about 15 minutes. Knead mixture about 5 minutes or till smooth.

Shape candy into 1" balls; place balls on waxed paper. Let stand about 20 minutes or till dry. Melt dipping chocolate or confectioner's coating. Let stand till dry. Store tightly covered in a cool dry place. Makes about 60 pieces.

NOTE: If desired, immediately after shaping the candy into 1" balls, roll the balls in sifted powdered sugar or finely chopped nuts instead of dipping them into melted chocolate.

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