Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Chocolate Covered Buttercream




Source of Recipe


Unknown


List of Ingredients




4 cups sugar
1/2 cup butter
2 cups evaporated milk
1/4 teaspoon salt
2 cups of chocolate chips or pieces
1 tablespoon of shortening
(Or use recipe for tempered chocolate coating)

Recipe



Combine first four ingredients in a saucepan over medium heat until it reaches 236 degrees Fahrenheit. (soft ball stage).

Remove butter cream mixture from heat and place the bottom of the pan in cold water to cool.

At this stage you can add a teaspoon or two of flavoring if desired. Stir well until the candy firms up. Roll into balls or other shapes and place on a parchment paper covered cookie sheet and refrigerate for 2 hours or more.

Melt together 2 cups of chocolate chips or pieces and 1 Tablespoon of shortening over a double boiler stirring constantly until smooth, or see “ tempering chocolate”.

Dip each butter cream candy into the melted chocolate and place on parchment paper covered cookie sheet to set.