- 1/2 cup light corn syrup
- 1/3 cup butter
- 1 ounce unsweetened chocolate, chopped
- 1 teaspoon vanilla
- 4 cups powdered sugar, sifted
- 1 pound dipping chocolate or confectioner’s coating
- Additional powdered sugar or finely chopped nuts (optional)
Begin by buttering a baking sheet and setting it aside. In a heavy 3-quart saucepan, combine light corn syrup, butter, and chopped unsweetened chocolate. Cook this mixture over medium heat until it reaches a boil, stirring constantly with a wooden spoon. This process should take about 8 to 9 minutes.
After removing the saucepan from the heat, stir in the vanilla. Gradually mix in the powdered sugar, one cup at a time, until well combined. Spread the candy mixture onto the prepared baking sheet and allow it to cool until it can be handled easily, about 15 minutes.
Knead the candy mixture for about 5 minutes or until it becomes smooth. Shape the candy into 1-inch balls and place them on waxed paper. Let them stand for about 20 minutes or until dry. Melt the dipping chocolate or confectioner’s coating. Dip the balls into the melted chocolate, then let them stand until dry. Store the chocolate buttercreams tightly covered in a cool, dry place. This recipe makes about 60 pieces.
If desired, immediately after shaping the candy into balls, you can opt to roll them in sifted powdered sugar or finely chopped nuts instead of dipping them in melted chocolate.