- Butter a baking sheet; set baking sheet aside. In a heavy 3-quart saucepan combine light corn syrup, the 1/3 cup butter, and unsweetened chocolate. Cook over medium heat to boiling, stirring constantly with a wooden spoon. This should 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 until the mixture can be handled easily. This should take about 15 minutes. Knead mixture about 5 minutes or until smooth.
- Shape candy into 1-inch balls; place balls on waxed paper. Let stand about 20 minutes or until dry. Melt dipping chocolate or confectioners coating. Dip balls into the melted chocolate. Let stand until dry. Store tightly covered in a cool, dry place. Makes about 60 pieces.
From the Test Kitchen
Up to 3 days ahead prepare creams. Store in a cool dry place in a tightly covered container.
If desired, immediately after shaping the candy into 1-inch balls, roll the balls in sifted powdered sugar or finely chopped nuts instead of dipping them into melted chocolate.
Nutrition Facts (Chocolate Buttercreams)
- Per serving:
- 89 kcal ,
- 4 g fat
- (3 g sat. fat ,
- 3 mg chol. ,
- 14 mg sodium ,
- 14 g carb.