SWEETCREAM CANDY

Sometimes an easy homemade candy is just the way to go (especially since it’s Monday again), and by easy I mean, no candy thermometers, no directions and ingredients so precise that if one extra granule of sugar accidentally makes its way into it, the whole thing will fall flat.

Okay, so that maybe a bit of an exaggeration, but y’all who have dabbled in any kind of chocolate, candy or caramel making at home know it can be a bit intimidating.  Well, what can I say, I don’t think candy making gets any easier than this, and these little balls of goodness heheare awesome. 

Now, I will say these are very very rich and sweet, which is why I sprinkled just a bit of Fleur De Sel on top of each one, and if you don’t know, Fleur De Sel is just super fancy salt.  If you want to add a little salt to balance out the sweet too and don’t have fancy shmancy salt, no worries, I’m sure sea salt or some regular old table salt would be just fine.

Let’s start with some butter…

Then cream cheese…

Mix these all together…

Slowly pour your powdered sugar, I usually do mine in increments of 1 cup at a time…

All mixed and pretty…

Scoop out your batter, form into balls and place on your wax paper…

After these are nice and cold, time to make the coating..start with your chocolate and shortening…

All nice and melted and pretty…

Dip your sweetcreams down into the chocolate…

Cover them completely with chocolate, sprinkle some fleur de sel or sprinkles and let them set…

Enjoy!!

   

Sweetcream Candy

Yields 30

Sweetened butter and cream cheese smothered in chocolate with a sprinkling of fleur de sel.

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THE FILLING

1. 1/2 Cup of Unsalted Butter, Softened.
2. 3 Ounces of Cream Cheese, Softened.
3. 1 1/2 Teaspoons of Vanilla.
4. 4 Cups of Powdered Sugar.
5. 1 Tablespoon of Fleur De Seul (Optional).

THE COATING

1. 2 Cups of Semi-Sweet Chocolate Chips.
2. 2 Tablespoons of Shortening.

FOR THE FILLING

1. With a handheld or stand mixer with paddle attachment combine your butter and cream cheese in your bowl and beat together until smooth.
2. Now add your vanilla and combine.
3. Now slowly add your powdered sugar, I usually beat in 1 cup at a time so powdered sugar doesn't go everywhere.
4. Using a small ice cream scoop or spoon, form your dough into balls about 1 inch in size.
5. Place these on parchment or wax paper lined baking sheets.
6. Cover and freeze for at least two hours or overnight.

FOR THE CHOCOLATE COATING

1. In a small/medium sized saucepan, melt your chocolate chips and shortening over low heat stirring constantly until completely melted.
2. Using a spoon or toothpicks dip your sweetcreams into the chocolate making sure to cover them completely and place on parchment or wax paper.
3. Sprinkle your fleur de sel or sprinkles onto the tops while chocolate is still wet.
4. Refrigerate your sweetcreams for at least 30 minutes to set them up and enjoy!

Notes

1. If your dough is initially too soft to form balls, just stick it in the fridge for 30 minutes or so.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.