Fluffy Marshmallow Butter Creams: Chocolate-Coated Delights

Grandma’s Butter Creams recipe is a cherished family tradition, perfect for festive occasions like Easter and Christmas, or anytime you crave a delightful treat. This recipe combines the rich flavors of unsalted butter, marshmallow cream, confectioners’ sugar, and a decadent chocolate coating, making it a beloved choice for those with a sweet tooth.

Ingredients:

• 1/2 cup unsalted butter
• 1 cup marshmallow cream
• 1 1/2 cups confectioners’ sugar
• Chocolate for coating (bitter, semi-sweet, or milk chocolate, as per preference)

Nutrition Information (per serving of 1 butter cream):

• Calories: 82
• Fat: 1.9g
  • Saturated Fat: 1.2g
• Cholesterol: 4.9mg
• Sodium: 3.6mg
• Carbohydrates: 16.7g
  • Sugar: 15.2g
• Protein: 0.1g
• Fiber: 0g

Instructions:

1. Cream Butter: In a mixer, beat the unsalted butter until fluffy.

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2. Add Marshmallow Cream: Incorporate the marshmallow cream into the fluffy butter and mix thoroughly.

3. Add Confectioners’ Sugar: Gradually add the confectioners’ sugar, about 1/2 cup at a time, until the mixture forms a dough that isn’t sticky anymore. Towards the end, you may need to mix the last cup by hand, similar to kneading bread dough.

4. Adjust Consistency: Depending on the humidity and other factors, you might need slightly more or less sugar to achieve a firm, non-sticky dough consistency.

5. Shape Dough: Roll the dough into one-inch balls and place them on a cookie sheet lined with wax paper.

6. Chill Dough: Place the cookie sheet with the dough balls into the refrigerator while preparing the chocolate coating.

7. Prepare Chocolate Coating: Melt the chocolate of your choice in the top of a double boiler. Optionally, add a small amount of wax to the melted chocolate to thin it out slightly, making it easier to coat the butter creams.

8. Coat Butter Creams: Remove the chilled dough balls from the refrigerator. Using a darning needle or a fork, dip each ball into the melted chocolate, ensuring it is completely coated. Place the coated creams back onto the wax paper-lined cookie sheet.

9. Refrigerate Again: If the butter creams start to soften during coating, return the cookie sheet to the refrigerator for a few minutes until they firm up again. This also helps to maintain the chocolate’s consistency.

10. Final Touch: Once all butter creams are coated and placed back on the sheet, refrigerate them for about an hour or until the chocolate sets completely.

11. Storage: Store the butter creams in an airtight container, preferably in the refrigerator to keep them firm and fresh.

Tips:

• Chocolate Choice: Experiment with different types of chocolate to suit your taste preferences, whether you prefer bitter, semi-sweet, or milk chocolate.

• Handling Chocolate: Keep an eye on the chocolate’s consistency as you work. Reheat gently if it thickens too much during the coating process.

• Variations: For a festive touch, consider drizzling melted white chocolate over the set butter creams or sprinkling them with colored sugar or edible decorations before the chocolate sets completely.

Enjoy these delightful Grandma’s Butter Creams as a nostalgic treat or a homemade gift that’s sure to bring joy to any occasion!