Strawberry Buttercream Candies

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 cup Strawberries, fresh

• Baking & Spices

  • 1 tsp Cornstarch
  • 12 oz Dark chocolate melts
  • 1 drop Pink/red food coloring
  • 4 1/2 cups Powdered sugar
  • 2 tbsp Sugar
  • 1 Sugar, coarse
  • 1/2 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, salted
  • 4 oz Cream cheese

Found on sugarspunrun.com

Description

Directions

• In a food processor or blender, puree strawberries until well-blended (there should be no discernible pieces).
• Transfer the strawberry puree to a small saucepan over medium heat, add 2 Tbsp sugar and stir.
• Cook, stirring frequently, until mixture begins to come to a slow boil.
• Continue to stir while the mixture boils for about 10 minutes. The goal here is to cook the water out of the mixture so that you dont have a runny buttercream filling. As the strawberries lose their water, you may have to decrease your heat to prevent burning.
• Cook about 10 minutes, or until mixture is about half of its original size (it will be like a paste)
• Allow to cool completely before proceeding.
• Once strawberry reduction has cooled, combine your butter and cream cheese in KitchenAid or in a large bowl.
• Cream until well-combined.
• Stir in vanilla.
• Stir in 1 cup powdered sugar.
• Add strawberry mixture and stir until well-combined.
• Add cornstarch and continue to add powdered sugar, about 1/2 cup at a time, until well-combined.
• If desired, add a drop of food coloring to enhance color.
• Spread the buttercream mixture into a shallow dish (such as a 9x9 pan), cover with cling wrap and transfer to the refrigerator to chill for at least 2 hours or overnight.
• Once buttercream filling has chilled, remove from refrigerator and lightly dust your hands with powdered sugar.
• Roll into nearly 1 Tbsp-sized balls. The dough will be sticky and you will have to re-dust your hands with powdered sugar after every few candies. If the mixture becomes too sticky to manage, place in the freezer for 10 minutes.
• Return to freezer for at least 10 minutes while you prepare your chocolate coating.
• Melt chocolate according to instructions on packet. Remove your rolled buttercream filling from refrigerator and set it on the blade (width) of a butterknife. Pour chocolate over until covered, slide off of the knife onto a wax-paper-lined cookie sheet and immediately sprinkle with sugar (if using). Allow to harden.
• Buttercream should be stored in an airtight container in the refrigerator, but I like the taste/texture best at room temperature so you may set out 15-20 minutes before serving to allow to come to room temperature.