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Cream Filled Strawberry Candy

Featured in Indulgent Dessert Recipes to Satisfy Any Sweet Tooth.

Transform three simple ingredients into amazing strawberry-filled chocolates that taste like pricey confections. Using ready-made frosting and melted chocolate makes this process quick and hassle-free. What sets these apart is how elegantly they mimic gourmet treats while being easy to master. The sweet strawberry filling and smooth chocolate outer shell balance perfectly. They're great for special occasions or whenever you want a show-stopping treat without fuss.
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Updated on Sat, 05 Apr 2025 20:33:41 GMT
Cream Strawberry Candy Pin it
Cream Strawberry Candy | chefmelt.com

Turn basic ingredients into fancy, homemade chocolates that look like they came from an expensive shop. These strawberry cream-filled treats need just three things but give amazing results without much fuss. They're great for presenting to friends or enjoying during special moments.

After making chocolates for many years, I've found that getting the melting right and watching your temperatures is the key to success.

Key Components

  • High-End Chocolate: Go for melting wafers when dipping
  • Strawberry Frosting: 16 oz container, from the store or homemade works too
  • White Chocolate: 12 oz for the inside mixture and garnishing
  • Parchment Paper: To cover your trays
  • Extra Toppings: Sprinkles or colored sugar if you want

Step-by-Step Guide

1. Making Your Filling:
Put parchment in a 9x9 inch pan with 2 inches hanging over. Melt white chocolate using water bath method: get water barely bubbling, put chocolate in bowl above but not touching water. Keep stirring until it's all smooth. Mix into strawberry frosting until everything blends nicely. Spread it flat in your lined pan. Cool in fridge for 30 minutes until it's firm enough to cut.
2. Getting Chocolate Ready:
Melt your dipping chocolate in a fresh water bath or zap it in the microwave for 30 seconds at a time, stirring between zaps. If you're using the microwave, go at half power. Your chocolate should look glossy and smooth, around 90°F.
3. Coating Your Treats:
Cut your cold filling into little 1-inch blocks. Use a fork to dunk each block into your melted chocolate. Tap the fork gently on the bowl to let extra chocolate drip off. Place them on a sheet covered with parchment.
4. Making Them Pretty:
While the chocolate's still wet, make patterns with your fork or drizzle different colored chocolate over top. Add sprinkles now if you want them. Let everything harden completely at room temp or pop in the fridge for 15 minutes.
5. Hardening and Keeping:
Let your chocolates set completely before you touch them. Store them between sheets of parchment in a sealed container. They'll stay good on the counter for two weeks or in the fridge for a month.
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Strawberry Cream Chocolates Recipe | chefmelt.com

Keeping Them Fresh

Keep your chocolates separated with parchment paper layers in a sealed container. They'll stay good on your counter for two weeks, or in the fridge for a month. If you do refrigerate them, let them warm up before eating so you get the best flavor and feel.

Tasty Companions

  • Fresh picked strawberries
  • A nice cup of coffee
  • Bubbly for special times
  • A mug of hot chocolate
  • Your favorite tea
  • Packed in pretty boxes for gifts
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Easy Strawberry Cream Chocolates Recipe | chefmelt.com

Taste Options

  • Try raspberry frosting with dark chocolate
  • Mix vanilla frosting with some mint flavor
  • Pair orange frosting with dark chocolate
  • Combine lemon frosting with white chocolate
  • Use coffee frosting with milk chocolate
Strawberry Cream Chocolates Dessert Pin it
Strawberry Cream Chocolates Dessert | chefmelt.com

These DIY chocolates show you can make candy shop quality treats in your own kitchen with minimal ingredients and some careful work. Whether you're sharing them or keeping them all for yourself, they'll wow everyone with their fancy look and amazing taste.

Frequently Asked Questions

→ Can I try different frosting flavors?
Absolutely! Play around with any canned frosting to mix up the flavors.
→ What’s the best way to store these?
Keep them in an airtight container at room temperature for up to two weeks.
→ Would melting chocolate wafers work?
Yep, they’re a great option and pretty easy to handle.
→ Why do I need to tap the fork when dipping?
It’s to shake off extra chocolate and avoid messy puddles around the candies.
→ Is freezing these an option?
Sure thing! Put them in a sealed container and freeze for up to three months.

Cream Filled Strawberry Candy

With just 3 ingredients, these strawberry-stuffed chocolates are as tasty as something from a high-end candy store.

Prep Time
225 Minutes
Cook Time
20 Minutes
Total Time
245 Minutes

Category: Dessert Recipes

Difficulty: Difficult

Cuisine: American

Yield: 40 Servings (40 caramels)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Core Items

01 1 cup (200g) sugar
02 1/4 cup (60ml) light corn syrup
03 3 tablespoons (44ml) water
04 1/2 cup (120ml) heavy cream or heavy whipping cream (36 to 40% butterfat content)
05 1/2 cup (113g) butter

→ Sprinkling On Top

06 1/2 teaspoon flaked sea salt, like Maldon

Instructions

Step 01

Grab a 9×5-inch loaf pan and lightly coat it with oil. Place a parchment sheet inside, letting it hang over the sides by about an inch. Oil the paper as well and set it aside.

Step 02

Slice the butter into small chunks and pop them into a bowl. Add the heavy cream, heat the mix in the microwave until bubbly and fully melted, then let it sit.

Step 03

Pour water and corn syrup into a tiny saucepan. Carefully add sugar without letting it stick to the sides. Stir gently, just enough for it to blend into the liquid.

Step 04

Crank the heat to medium and let the mixture bubble up. Put a lid on for one minute to release steam, which helps clean up sugar stuck on the pan sides.

Step 05

Take off the lid and attach your candy thermometer. Heat until the sugar gets to 320°F (160°C) and a light amber hue forms. Slowly add about a sixth of your melted butter-cream mixture. Stir carefully each time before adding the rest in small portions.

Step 06

When you add the cream and butter, the mixture cools off. Keep cooking until the thermometer reads 240°F (115°C), which usually takes another 5 to 10 minutes.

Step 07

Gently tip the caramel into the pan you prepped earlier. After 20 minutes, sprinkle on the sea salt. Let it fully cool, which takes around 3 ½ hours.

Step 08

Take the caramel out of the pan. If it's still sticky, chill it in the fridge for 30 to 45 minutes. Use a sharp knife to cut the caramels into your favorite shapes. Rectangle pieces about 1 inch by 1/2 inch are a good option. Wrap each one up in wax paper or plastic.

Notes

  1. A candy thermometer is key to getting the exact texture you want.
  2. For softer treats, add 2-4 extra tablespoons of cream. If you like firmer candies, heat it to 245°F (118°C).

Tools You'll Need

  • Small saucepan
  • Candy thermometer
  • Parchment paper
  • Microwave-safe bowl
  • 9×5-inch loaf pan
  • Large, sharp knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (butter, heavy cream)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 56
  • Total Fat: 3 g
  • Total Carbohydrate: 7 g
  • Protein: ~