Last year, I made several tasty vintage candy recipes for the holidays, to the delight of my family. It was fun, but this year, I decided I wanted to do something different. That is where these decadent butter cream cake vodka candies came into play.
I made homemade butter creams last year, and they were so good that I didn't even offer the kids the chance to lick the bowl after I scooped them out. I hid in the pantry and enjoyed it myself. HA! So, this year, I started on the butter creams but decided to do something wickedly decadent. I added cake vodka to the mix. And Holy Cow, they were amazing!
Ingredients:
1 stick of unsalted butter, softened
4 ounces of softened cream cheese
5 to 6 cups of powdered sugar
½ cup of cake vodka
For coating
½ teaspoon of crisco
4 ounces of almond bark or milk chocolate
Directions:
Combine butter and cream cheese until well blended.
Add cake vodka and blend for 30 seconds.
Add 2 cups of powdered sugar and stir until you have a thick cream.
If needed, add the remaining powdered sugar.
Begin scooping out the buttercream and dropping it on a parchment lined baking sheet.
Freeze the butter creams for 1 hour.
When the butter creams are completely frozen, melt the chocolate or almond bark with a ½ teaspoon of crisco over a double boiler.
When you can stir the chocolate smooth, remove from heat.
Working quickly, dip the butter creams into the melted chocolate, place them back on the baking sheet and put them back into the freezer for 15-25 minutes to harden the chocolate.
These are best stored in the fridge or the freezer until they are ready to be served.