Description
Delight in these luscious Strawberry Buttercream Candies, combining the fresh sweetness of strawberries with creamy butter and cream cheese, all coated in rich dark chocolate. Perfect for gatherings or a special treat, these candies offer a smooth, fruity filling wrapped in a bittersweet shell.
Ingredients
Scale
Strawberry Puree
- 1 ½ cup fresh strawberries tops removed (about 12 medium-sized strawberries)
- 2 Tbsp sugar
Buttercream Filling
- ½ cup salted butter softened (1 stick)
- 4 oz cream cheese softened
- ½ tsp vanilla extract
- 4 ½ cups powdered sugar
- 1 tsp cornstarch
- 1 drop pink/red food coloring (optional)
Chocolate Coating
- 12 oz dark chocolate melts
- Coarse sugar for sprinkling (optional)
Instructions
- Prepare Strawberry Puree: In a food processor or blender, puree the fresh strawberries until completely smooth with no discernible pieces.
- Cook Strawberry Reduction: Transfer the puree to a small saucepan over medium heat, add 2 tablespoons of sugar, and stir. Cook while stirring frequently until it comes to a slow boil.
- Reduce Mixture: Continue to cook and stir the mixture for about 10 minutes, allowing water to evaporate and the mixture to thicken into a paste. Adjust heat to avoid burning. Remove from heat and let cool completely.
- Mix Buttercream Base: In a large bowl or stand mixer, cream together the softened butter and cream cheese until smooth and well combined.
- Add Flavoring: Stir in the vanilla extract followed by 1 cup of powdered sugar, mixing until smooth.
- Combine Strawberry and Dry Ingredients: Add the cooled strawberry reduction to the buttercream base and mix well. Stir in cornstarch, then gradually add the remaining powdered sugar about ½ cup at a time until fully incorporated and a thick, workable dough forms. Optionally, add a drop of pink or red food coloring for enhanced color.
- Chill Buttercream: Spread the buttercream mixture evenly in a shallow dish, cover with cling wrap, and refrigerate for at least 2 hours or overnight.
- Form Candies: Once chilled, dust your hands with powdered sugar and roll the buttercream into balls about 1 tablespoon in size. Re-dust hands as needed to manage stickiness. If too sticky, chill the mixture in the freezer for 10 minutes.
- Prepare Chocolate Coating: While rolling the candies, melt the dark chocolate melts according to package instructions.
- Coat Candies: Using the blade of a butterknife, pick up each buttercream ball, pour melted chocolate over it to coat completely, then slide off onto a wax paper-lined baking sheet. Immediately sprinkle with coarse sugar if desired. Repeat for all candies.
- Harden and Store: Allow the chocolate to harden at room temperature or in the refrigerator. Store candies in an airtight container in the refrigerator. For best flavor and texture, let sit at room temperature for 15-20 minutes before serving.
Notes
- Keep hands dusted with powdered sugar while rolling to prevent sticking.
- If the buttercream is too soft or sticky to work with, briefly chill it in the freezer for 10 minutes.
- Coarse sugar adds an extra crunch and decorative touch but is optional.
- You can substitute salted butter with unsalted butter plus a pinch of salt if preferred.
- Dark chocolate melts work best for coating; white or milk chocolate can be used for variations.
Nutrition
- Serving Size: 1 candy
- Calories: 110 kcal
- Sugar: 14 g
- Sodium: 30 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
