Buttercream Fondant For Chocolate Candies Recipes

BUTTERCREAM CANDIES

Steps:

• In the bowl of a stand mixer with a paddle attachment (or in a large bowl using a handheld mixer), beat the butter until creamy (about 2 minutes).
• Add the confectioners' sugar. Beat on low for about a minute. Add the milk, vanilla, almond extract, and pinch of salt. Beat on high until smooth and creamy (about 3 minutes).
• Cover the bowl with plastic wrap and place the buttercream mixture in the refrigerator to chill for one hour, up to 24 hours.
• When ready, line a baking sheet with parchment paper and remove the chilled buttercream from the refrigerator.
• Scoop out the buttercream with a one tablespoon scoop and roll it into a ball. Place it on the parchment-lined baking sheet. Repeat with the remaining buttercream. (If the mixture gets too sticky, add some confectioners' sugar to your hands.)
• Place the balls of buttercream in the refrigerator to chill for another hour, up to 24 hours.
• In the last few minutes of chilling the buttercream balls, melt the chocolate. Add the chocolate pieces and oil to a microwave-safe bowl. Heat in 20-second increments, stirring after every 20 seconds, until the chocolate is melted and creamy. Let it sit for about 5 minutes to cool before dipping the buttercream balls.
• Remove the buttercream balls from the refrigerator. Working one at a time, gently drop the balls into the melted chocolate, making sure they are completely covered in chocolate.
• Using a fork, lift out the chocolate-covered buttercream. Use a toothpick or another fork to slide the buttercream candy onto the parchment-lined baking sheet.
• Drizzle the remaining chocolate over the candies. Place in the refrigerator for about 30 minutes, or until the chocolate has set.
• Store candies in the refrigerator in an airtight container for up to 2 weeks.

ROLLED BUTTERCREAM FONDANT

Steps:

• In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
• To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

AMAZING FANNIE MAY VANILLA BUTTERCREAM RECIPE

Steps:

• In a large bowl, using an electric; mixer, mix together the butter and cream cheese on medium speed.
• Add the vanilla and mix until the ingredients are fully combined.
• Gradually at the powdered sugar at low speed until the ingredients are fully mixed.
• Shape the buttercream into rounded balls, one inch in size. Place the balls onto the wax paper, loosely cover and refrigerate for two hours or overnight.
• In a saucepan, melt the chocolate and shortening over low heat. Stir constantly and heat for three to four minutes, or until fully melted. You may also microwave the chocolate and shortening on 30-second intervals, stirring each time, until fully melted.
• Take the buttercream balls and carefully dip them into the chocolate using a fork. Turn the buttercream balls over in the chocolate to fully coat, let the remaining chocolate drip off. Place them onto a waxed paper-lined baking sheet to let them set. Refrigerate buttercreams for at least half an hour before serving.

FONDANT-FILLED CANDIES

Steps:

• In a large bowl, combine milk and corn syrup. Gradually beat in confectioners' sugar (mixture will be stiff). Divide into two portions. , For peppermint patties, add the peppermint oil to one portion. Shape 1/2 teaspoonfuls into balls and flatten. In a microwave, melt 1 pound of candy coating, stir until smooth. With a slotted spoon, dip peppermint disks in coating; allow excess to drip off. Place on waxed paper to harden. Refrigerate in an airtight container., For chocolate-covered cherries, drain cherries, reserving 3 tablespoons of juice; set cherries aside. Combine juice with remaining fondant. Add additional confectioners' sugar if necessary to form a stiff mixture. , Roll into 1-in. balls; flatten to 2-in. circles. Wrap each circle around a cherry and carefully shape into a ball. Place on waxed paper-lined baking sheets. Cover loosely. Melt remaining candy coating; dip cherries in coating; allow excess to drip off. Place on waxed paper to harden. Refrigerate in an airtight container for 1-2 weeks for candy to ripen and center to soften.

BUTTERCREAM CANDIES

Steps:

• Filling:.
• Combine butter and cream cheese in a large bowl and beat at medium speed until smooth.
• Add vanilla and continue beating until mixed well.
• Reduce Speed to low and gradually add all of the powdered sugar and blend well.
• Roll mixture into 1-inch balls and place onto waxed or parchment paper - lined cookie sheets. Cover Loosely and refrigerate until firm. (2 hours or overnight)**** If dough is too soft to handle, refrigerate it for about an hour or until it's firm enough to roll into balls.
• For Coating: In a 1 quart saucepan or double broiler, melt chocolate chips and shortening over low heat, stirring constantly, until smooth. Remove from heat and keep warm.
• Poke a toothpick into each buttercream and dip buttercreams into chocolate mixture, let excess drip off, and placed onto parchment/waxed paper - lined cookie sheets and refrirgerate until coating sets. (at least 1/2 hour)Remove toothicks and serve.
• Store refrigerated. Cook time is chill time.

BUTTERCREAM FONDANT FOR CHOCOLATE CANDIES

Steps:

• 1. Combine butter, sugar, milk, cream and cream of tartar in a large, heavy saucepan.
• 2. Stir until sugar is all moistened.
• 3. Place on high heat and stir to make sure everything is combined.
• 4. Bring to a boil and DO NOT STIR after it begins to boil.
• 5. Gently lower thermometer into boiling syrup.
• 6. Periodically use a brush of water to go around the sides of pan to guide sugar crystals into syrup.
• 7. Continue to cook without stirring to 236°F.
• 8. Wipe off a large, cold marble slab with water (do not dry) and pour fondant on as soon as it hits 236°F.
• 9. Let it cool a few minutes, make sure heat is no longer coming off.
• 10. When the dents made by pressing your finger into it remain without filling immediately, it is ready to work.
• 11. Work lukewarm with large paddle or spatula into a ball, then spread thin and repeat. Incorporate marshmallow cream at this time.
• 12. When fondant starts to hold its shape, start kneading with your hands. It will become crumbly but keep working until it is smooth.
• 13. Once it is smooth, cover with plastic wrap and put into an airtight bowl in the fridge. It is best if kept for 1-2 weeks before flavoring.