Monday, December 11, 2017

Buttercream Candies

Still working on candies...after talking to my cyber stitching pal Mary Anne Richardson. Here is the link to the original recipe she used from Averiecooks. These are "traditional" butter mints...but since mine are not all mint flavored...I'm changing the name to Buttercream Candies.



I adjusted the process/recipe just a bit because I had gotten Wilton's "Treatology" set of pure extracts for Christmas baking this year...and wanted to try more flavors than just the traditional peppermint (which of course I also made). The results were great...ingredients are few..and I had everything on hand already...so win win!

RECIPE (My way)

1/4 cup softened butter (salted)
2 cup sifted confectioner's sugar
1 cup sifted confectioner's sugar (halfed)
4 Tablespoons sifted confectioner's sugar (halfed) 
1/3 cup sweetened condensed milk
Extract (see recipe instructions)
food coloring 

I used the paddle attachment on my mixer for the entire process (rather than switching to the dough hook). Instead of doing her entire recipe...I did part of it, then halfed that..and continued. Here are the instructions:

1) Place 1/4 cup softened butter and 1/3 cup sweetened condensed milk into mixer bowl. Add the 2 cups of sifted confectioner's sugar (1/2 cup at a time...mixing between to combine). This creates the "base" mixture. The consistency is about like good buttercream frosting at this point.


2) Half the base mixture...so you now have two parts to add flavor/coloring to. Place one half into a separate bowl but you can leave the first half in the mixer bowl.



3) For each "base" mixture...add 1/2 cup confectioner sugar and continue beating on medium speed until incorporated.



4) Add your food coloring (optional) and your extract. I used pure extracts so my amount was 1/4 teaspoon for each base mixture. Begin with that, taste...and add more if you want. Incorporate with the mixture, or with a flat wooden spoon.



This will create a "pea size" type of mixture...similar to pie dough before it becomes actual dough).


5) Remove the mixer paddle. Scrap the bowl down. Add 2 tablespoons of powdered sugar and knead it into the mixture. You should now have a dough that feels about like children's PlayDough. Form into a ball or log and wrap in plastic wrap. Set aside. (you can refrigerate...if you are going to have to walk away for a while). (NOTE: This is too thick to go through a Cookie Press...as you can see above, I tried...so don't waste your time if you had that idea. :) Hugs!)



6) For each of the flavors made...divide into 4 parts. Each will be about a large as a golf ball at this point. Roll each part into a cigar shape/size. Cut into individual candies with a pastry cutter, knife, or pizza cutter (if you are that talented). I cut mine to about 1/4 inch thick pieces. Place on cookie sheets and let "air dry" for about an hour before placing into airtight containers.


The "airing out" helped the candies get a little crust on the outside which I think will help them to keep from sticking together.



If you are really motivated...you can roll this out like sugar cookies...and cut into shapes. I tried that...but it is entirely too much work IMHO. Perhaps for a wedding or special event...or if you have "helpers" in the kitchen.


One recipe makes two base batches...so you can have two flavors. I repeated the recipe/process and had four flavors: Lemon, Peppermint, Apricot/Champagne, and MochaLatte/Caramel. All are wonderful...so I will be doing this recipe again for sure! THANKS again MaryAnne!


.







Post a Comment