There’s something truly irresistible about See’s Chocolate Buttercream Candy that keeps us coming back for more. This classic treat combines rich chocolate with a smooth, creamy buttercream center, creating a perfect balance of flavors and textures. Whether you’re a longtime fan or new to this delightful candy, making it at home lets us enjoy that signature taste anytime.
Recreating this beloved candy in our own kitchen is easier than you might think. With just a few simple ingredients and some patience, we can craft luscious buttercream wrapped in silky chocolate. This recipe captures the essence of See’s timeless confection, allowing us to savor every bite while impressing friends and family with a homemade touch. Let’s dive into the sweet world of See’s Chocolate Buttercream Candy and bring a bit of candy shop magic to our homes.
Ingredients
To recreate the classic See’S Chocolate Buttercream Candy, we need precise ingredients that capture the rich and creamy essence of the original. Below, we list everything required for both the buttercream center and the chocolate coating.
For the Chocolate Buttercream
We carefully blend these ingredients to achieve the signature smooth and velvety buttercream texture:
- 1 cup unsalted butter, softened to room temperature
- 2 cups powdered sugar, sifted for a silky finish
- 2 tablespoons whole milk, for creamy consistency
- 1 teaspoon pure vanilla extract, to enhance flavor
- 1/4 teaspoon salt, to balance sweetness
- 2 tablespoons unsweetened cocoa powder, for that chocolate depth
For the Chocolate Coating
To get the glossy, firm outer chocolate shell, we’ll use quality chocolate and a bit of shortening for smoothness:
| Ingredient | Amount | Purpose |
|---|---|---|
| 12 oz bittersweet chocolate, finely chopped | Main chocolate coating | |
| 1 tablespoon vegetable shortening | Adds shine and smooth texture |
This combination ensures the chocolate coating sets perfectly around the luscious buttercream inside, delivering that irresistible See’S Chocolate Buttercream Candy experience.
Equipment Needed
To craft the authentic See’s Chocolate Buttercream Candy at home, having the right equipment is essential. Each tool helps us achieve the perfect texture and finish for both the buttercream filling and the chocolate coating.
Essential Tools List
- Mixing Bowls – Use medium and large bowls for blending the buttercream ingredients smoothly.
- Electric Mixer – A hand or stand mixer is crucial to whip the buttercream into a light, airy consistency.
- Measuring Cups and Spoons – Accurate measurements of butter, sugar, milk, and vanilla are key to replicating See’s taste.
- Spatula – A silicone spatula helps us scrape bowl sides cleanly and mix without deflating the buttercream.
- Double Boiler or Heatproof Bowl and Pot – To melt the bittersweet chocolate and vegetable shortening gently, preventing scorching.
- Candy Mold or Small Scoop – For shaping the buttercream centers uniformly before coating.
- Wire Rack and Parchment Paper – Allow the dipped candies to set evenly without sticking.
- Thermometer (optional) – To monitor chocolate temperature for a glossy and smooth coating.
Equipment Specifications Table
| Equipment | Purpose | Recommended Feature |
|---|---|---|
| Mixing Bowls | Mixing buttercream | Medium & large, non-reactive |
| Electric Mixer | Whipping buttercream | Hand or stand mixer with whisk |
| Measuring Set | Precise ingredient quantities | Standardized cups & spoons |
| Silicone Spatula | Folding and scraping | Heat-resistant, flexible |
| Double Boiler Setup | Melting chocolate gently | Stainless steel or heatproof materials |
| Candy Mold/Scoop | Shaping candies uniformly | Small size molds or 1 tsp scoop |
| Wire Rack & Parchment | Cooling and setting candies | Non-stick, sturdy |
| Thermometer | Chocolate melting temperature | Candy or digital thermometer |
Quick Tip:
“The secret to glossy, firm chocolate coating lies in gently melting the chocolate and shortening using a double boiler — use the thermometer to keep the temperature between 110°F and 115°F for best results.”
By assembling these tools before we begin, we set ourselves up to create smooth buttercream centers and beautifully finished See’s chocolates every time.
Instructions
Follow these detailed steps to create our See’s Chocolate Buttercream Candy with precision and care, ensuring a perfect balance of creamy filling and rich chocolate coating every time.
Preparing the Chocolate Buttercream
- In a large mixing bowl, combine 1 cup unsalted butter (softened) and 4 cups powdered sugar.
- Beat on medium speed with an electric mixer until the mixture becomes light and fluffy, about 3 to 5 minutes.
- Gradually add 3 tablespoons whole milk, 2 teaspoons vanilla extract, and 1/4 teaspoon salt while continuing to beat.
- Add 1/4 cup cocoa powder to the mixture, mixing thoroughly to incorporate the rich chocolate flavor evenly.
- Continue beating until the buttercream is smooth, velvety, and firm enough to hold its shape but soft for easy molding.
Chilling the Buttercream
- Transfer the chocolate buttercream into a shallow container.
- Cover it tightly with plastic wrap to prevent drying.
- Refrigerate for at least 1 hour or until the buttercream firms up enough for shaping.
- Chilling enhances the texture making it easier to handle and prevents melting during assembly.
Shaping the Candy
- Line a baking sheet with parchment paper to prevent sticking.
- Using a small cookie scoop or spoon, portion out the chilled buttercream into uniform balls or small logs, approximately 1 inch in size.
- Gently roll any rough edges for a smooth surface.
- Place each shaped piece onto the parchment-lined baking sheet.
- Return the shaped buttercream pieces to the refrigerator for 30 minutes before dipping to maintain firmness.
| Step | Action | Time |
|---|---|---|
| Portioning buttercream | Scoop and shape into 1-inch balls or logs | 10 minutes |
| Pre-dip chilling | Refrigerate shaped pieces to firm up | 30 minutes |
Preparing the Chocolate Coating
- In a double boiler or heatproof bowl set over simmering water, combine 12 oz bittersweet chocolate (chopped) and 2 tablespoons vegetable shortening.
- Stir gently and consistently until the chocolate and shortening melt completely and the mixture is smooth and glossy.
- Remove from heat and let cool slightly but keep it fluid for easy dipping.
- Maintaining the right temperature is crucial for achieving a shiny firm shell that cracks delicately.
Dipping the Buttercream Pieces
- Using a fork or dipping tool, carefully dip each chilled buttercream piece into the melted chocolate coating.
- Allow excess chocolate to drip back into the bowl.
- Place the dipped candy on a parchment-lined wire rack.
- Work quickly to dip all pieces before the chocolate thickens.
- For a neat finish, gently tap the fork against the side of the bowl to remove excess coating.
Setting the Candy
- After dipping, let the candies sit at room temperature for about 10 minutes.
- Transfer the wire rack to the refrigerator.
- Chill for at least 30 minutes to allow the chocolate shell to fully harden.
- Once set, carefully remove candies from the rack and store them in an airtight container.
| Step | Result | Duration |
|---|---|---|
| Room temp setting | Initial hardening of chocolate shell | 10 minutes |
| Refrigeration | Firm, glossy exterior | 30 minutes |
Make-Ahead Tips
To master the art of See’s Chocolate Buttercream Candy with ease, planning ahead is key. Here are our essential make-ahead tips to ensure your candies turn out perfectly every time.
Chill the Buttercream Thoroughly
After whipping the buttercream to a light and fluffy consistency, chill it for at least 1 hour or until firm. This step is crucial because a well-chilled buttercream is easier to scoop, shape, and dip without losing form. For best results, refrigerate the shaped buttercream pieces on parchment-lined trays for 2 to 3 hours before coating.
Prepare the Chocolate Coating in Advance
Gently melting the bittersweet chocolate and vegetable shortening using a double boiler requires time and patience. We recommend making your chocolate coating up to 1 day ahead and storing it at room temperature in an airtight container. Before dipping, reheat the chocolate gently and stir until smooth and glossy.
Candy Setting Time
After dipping, place the candies on a wire rack set over parchment paper. Let them set at room temperature for 30 to 45 minutes undisturbed. If you are short on time, refrigerate the candies for 15 to 20 minutes to speed up the hardening process but avoid condensation by returning them to room temperature before storing.
| Make-Ahead Step | Recommended Timing | Notes |
|---|---|---|
| Buttercream chilling | 1 hour before shaping | Makes shaping smooth and easier |
| Shaped buttercream chilling | 2 to 3 hours before coating | Ensures firm pieces ready for dipping |
| Chocolate coating prep | Up to 24 hours ahead | Store airtight at room temp; reheat gently |
| Candy setting after dipping | 30–45 minutes at room temp or 15–20 minutes refrigerated | Avoid condensation on candies |
Storage for Extended Freshness
Once the candies have set, store them in an airtight container. Keep them in a cool place away from direct sunlight. For longer storage, refrigerate and bring to room temperature before serving to enjoy the smooth texture and rich flavor fully.
Pro Tip: Always avoid moisture when storing See’s Chocolate Buttercream Candy. Moisture can cause the chocolate coating to bloom or the buttercream to soften excessively, compromising both texture and flavor.
Storage Instructions
To maintain the rich flavor and creamy texture of our See’s Chocolate Buttercream Candy, proper storage is essential. Follow these steps to keep your candies fresh and delicious:
- Cool Completely: After dipping, allow the candies to set completely at room temperature for 30 to 45 minutes or refrigerate for 15 to 20 minutes to speed up hardening.
- Airtight Containers: Store the candies in an airtight container to protect them from moisture and air exposure, which can degrade texture and flavor.
- Ideal Temperature: Place the container in a cool, dry place with consistent temperature around 65°F to 70°F (18°C to 21°C). Avoid storing in direct sunlight or humid areas.
- Refrigeration Option: If you live in a warm or humid climate, refrigerate the candies, but bring them back to room temperature before serving to restore optimal flavor and softness.
- Avoid Freezing: We recommend not freezing these buttercream chocolates, as freezing can cause the texture of the buttercream to become grainy upon thawing.
| Storage Condition | Temperature Range | Duration | Notes |
|---|---|---|---|
| Room Temperature | 65°F – 70°F (18°C – 21°C) | Up to 2 weeks | Keeps texture smooth and flavor vibrant |
| Refrigerator | 38°F – 40°F (3°C – 4°C) | Up to 3 weeks | Bring to room temp before serving |
| Freezer | Below 32°F (0°C) | Not recommended | Alters buttercream texture |
“Proper storage preserves the lusciousness and signature taste of our See’s Chocolate Buttercream Candy, letting us enjoy the homemade experience any time.”
By carefully following these Storage Instructions, we ensure that each bite of our handmade candy remains just as delightful as the moment it was created.
Conclusion
Making See’s Chocolate Buttercream Candy at home is a rewarding experience that brings a classic treat right to our kitchen. With the right ingredients, tools, and a bit of patience, we can create candies that rival the original in taste and texture.
By following the steps carefully and paying attention to chilling and coating techniques, the results are consistently delicious. Plus, knowing how to store them properly means we get to enjoy these rich, creamy confections for weeks.
This recipe not only satisfies sweet cravings but also offers a chance to impress friends and family with homemade chocolate delights. Let’s get started and savor every bite of our own See’s-inspired creation.
Frequently Asked Questions
What ingredients are needed to make See’s Chocolate Buttercream Candy at home?
You will need unsalted butter, powdered sugar, whole milk, vanilla extract, salt, cocoa powder for the buttercream, and bittersweet chocolate plus vegetable shortening for the chocolate coating.
What equipment is essential for making this candy?
Key tools include mixing bowls, an electric mixer, measuring cups and spoons, a spatula, a double boiler or heatproof bowl, candy molds or small scoops, a wire rack, and parchment paper.
How do I achieve a smooth and glossy chocolate coating?
Gently melt bittersweet chocolate with vegetable shortening using a double boiler to ensure a shiny, firm outer shell.
How important is chilling the buttercream during the process?
Chilling the buttercream for at least an hour before shaping and refrigerating shaped pieces for 2-3 hours ensures easier handling and better texture when coating.
Can I prepare the chocolate coating ahead of time?
Yes, the chocolate coating can be made up to 24 hours in advance and stored at room temperature for convenient use.
How should I store homemade See’s Chocolate Buttercream Candy?
Store candies in an airtight container in a cool, dry place. Avoid refrigeration unless necessary, and do not freeze as freezing affects texture.
How long will the homemade candies stay fresh?
They stay fresh for up to two weeks at room temperature or three weeks if refrigerated properly in an airtight container.
What is the recommended setting time after dipping the candies?
Let candies set at room temperature for 30 to 45 minutes or refrigerate briefly to harden the chocolate shell faster.
Can I freeze See’s Chocolate Buttercream Candy for longer storage?
Freezing is not recommended as it alters the creamy buttercream texture and can affect flavor.
Why is a double boiler preferred over microwave for melting chocolate?
A double boiler melts chocolate gently and evenly, preventing burning and ensuring a smooth, glossy finish.