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Chocolate Buttercreams recipe

If desired, roll the balls in sifted powderedsugar or finely chopped nuts instead of dipping them into meltedchocolate.

Recipe: Chocolate Buttercreams

1/2 cup light-colored corn syrup
1/3 cup butter
1 square (1-ounce) unsweetened chocolate, cut up
1 teaspoon vanilla extract
4 cups sifted powdered sugar
1 pound dipping chocolate or confectioner’s coating

  • Butter a baking sheet; set baking sheetaside. In a heavy 3-quart saucepan combine light corn syrup,the 1/3 cup butter, and unsweetened chocolate. Cook over mediumheat to boiling, stirring constantly with a wooden spoon. Thisshould take 8 to 9 minutes.
  • Remove saucepan from heat; add vanilla.Stir in the powdered sugar, 1 cup at a time, until well combined.Turn candy mixture onto the prepared baking sheet. Cool untilthe mixture can be handled easily. This should take about 15minutes. Knead mixture about 5 minutes or until smooth.
  • Shape candy into 1-inch balls; place ballson waxed paper. Let stand about 20 minutes or until dry. Meltdipping chocolate or confectioner’s coating. Dip balls into themelted chocolate. Let stand until dry. Store tightly coveredin a cool, dry place.

    Makes about 60 pieces.

    Note: If desired, immediately after shapingthe candy into 1-inch balls, roll the balls in sifted powderedsugar or finely chopped nuts instead of dipping them into meltedchocolate.

    Make-Ahead Tip: Up to 3 days ahead preparecreams. Store in a cool dry place in a tightly covered container.

    Nutritional facts per serving: calories:89, total fat: 4g, saturated fat: 3g, cholesterol: 3mg, sodium:14mg, carbohydrate: 14g, fiber: 0g, protein: 0g, vitamin C: 0%,calcium: 0%, iron: 0%

    Recipe provided by Better Homes and Gardens- BHG.com a member of the Home and Family Network for the bestof cooking, gardening, decorating and more. © 2003 MeredithCorporation. All rights Reserved.


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