Description
These Strawberry Buttercream Candies combine fresh strawberry puree with creamy butter and cream cheese to create a luscious filling coated in rich dark chocolate. Perfectly sweetened and with an optional touch of pink coloring and coarse sugar sprinkle, these candies are a delightful treat for any occasion.
Ingredients
Scale
Strawberry Reduction
- 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
- Puree Strawberries: In a food processor or blender, puree the fresh strawberries until completely smooth with no pieces remaining.
- Cook Strawberry Mixture: Transfer the puree to a small saucepan over medium heat, add sugar, and stir. Bring to a slow boil while stirring frequently, then continue boiling and stirring for about 10 minutes until the mixture reduces by half and thickens into a paste-like consistency. Reduce heat as necessary to avoid burning.
- Cool Strawberry Reduction: Remove from heat and allow the strawberry reduction to cool completely before proceeding.
- Prepare Buttercream Base: In a large bowl or mixer, cream together softened butter and cream cheese until smooth and combined.
- Add Flavorings: Stir in vanilla extract followed by 1 cup of powdered sugar until incorporated.
- Combine Strawberry and Sugar: Add cooled strawberry reduction to the buttercream base, stirring well. Then add cornstarch, and continue to mix in the remaining powdered sugar about ½ cup at a time until firm and fully combined. Optionally, add a drop of pink or red food coloring to enhance the color.
- Chill Buttercream: Spread the mixture evenly in a shallow dish such as a 9×9 inch pan. Cover with cling wrap and refrigerate for at least 2 hours or overnight to firm up.
- Form Candies: Dust hands lightly with powdered sugar, then roll chilled buttercream into approximately 1 tablespoon-sized balls. If the mixture becomes too sticky, re-dust hands or place balls in the freezer for 10 minutes.
- Prepare Chocolate Coating: Melt dark chocolate melts according to package instructions while the candies chill in the freezer for at least 10 minutes.
- Coat Candies: Using the blade width of a butter knife, dip each buttercream ball in melted chocolate to coat completely, then slide the candy off onto a wax-paper-lined baking sheet. Immediately sprinkle with coarse sugar if desired. Let the chocolate harden at room temperature.
- Storage and Serving: Store candies airtight in the refrigerator. For best texture and flavor, let them sit at room temperature for 15-20 minutes before serving.
Notes
- Use fresh ripe strawberries for the best natural flavor in the reduction.
- Reducing the strawberry mixture by half ensures the buttercream filling is not too watery.
- If the buttercream is too sticky while rolling, refrigerate or freeze briefly to ease handling.
- Dark chocolate melts provide a smooth coating, but feel free to use semi-sweet chocolate as a substitute.
- Coarse sugar adds a delightful crunch and decorative touch, but it is optional.
- These candies should be kept refrigerated in an airtight container and can last up to one week.
Nutrition
- Serving Size: 1 candy
- Calories: 120 kcal
- Sugar: 14 g
- Sodium: 35 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
