These 5-ingredient, no bake Vanilla Creme Balls are the perfect easy candy to make for family, friends and neighbors this holiday season! A creamy vanilla center, coated in chocolate and toasted almonds.
Happy Thanksgiving weekend everybody! We hosted Thanksgiving dinner at our house this year with a few friends. We had a blast, but I was completely exhausted afterwards.
Turns out that hosting a feast while 7-months pregnant can really wear a girl out! Nothing that some leftover lemon sour cream pie this morning couldn’t help with ;-).
Are you all in full Christmas mode yet? We will officially set up Christmas tomorrow. I can’t wait to get our tree and decorate it with my kids.
My husband and Jackson set up the Christmas lights outside our house yesterday and the squeals of excitement from my little boy made me so happy. Christmas with toddlers is so much fun!
I love giving homemade candy to friends and neighbors for Christmas every year. My go-to is usually homemade caramels, but I have tons of delicious homemade candy recipes on my site to choose from.
I’m excited to add this amazing Vanilla Creme Balls to the list of friends and family Christmas gift ideas.
These Vanilla Creme Balls are a total copycat of a candy made popular by store in Brigham City, Utah called Idle Isle Candy. They sell lots of old-fashioned hand-dipped candies, but their Idle Isle candy, or “Vanilla Creme Balls”, as I’m calling them, are what they are best known for.
They are super easy to make and super cute and festive too.
Start with a really simple, 4-ingredient cream filling. Roll the filling into balls and freeze them until you’re ready to dip. The filling can be made weeks in advance if you’d like. Then, dip the little cream balls in melted chocolate and toasted almonds. YUM!
Some tips for making perfect vanilla creme balls:
Make the cream filling balls at least 1 or 2 days in advance.
The vanilla creme balls hold together better when they’ve had plenty of time in the freezer (before covering them in chopped almonds). You can also toast and chop the almonds a day in advance if you want.
Use high quality chocolate for dipping.
I like to use Ghirardelli chocolate chips or large Hershey’s bars for dipping the creme balls. The better quality the chocolate the easier it will melt and the better it will taste!
Consider making these Christmas sweets this holiday season:
- Caramel and Chocolate Dipped Pretzel Rods
- Chocolate Marshmallow Cookies
- Vanilla Creme Balls
- Christmas Cornflake Wreaths
- Caramel Cashew Clusters
- Homemade Caramels
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Vanilla Creme Balls
- 1 cup unsalted butter , softened
- 1 14 ounce can sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 4 cups powdered sugar
- dash of salt
- 1 pound high quality chocolate I use ghiredelli or hersheys bars
- 1 pound sliced almonds toasted and finely chopped
- In a mixing bowl combine the butter, condensed milk, vanilla, powder sugar and salt.
- Mix well and refrigerate for at least 30 minutes, or until firm enough to handle. (The filling wont get "hard"--it will be more like a thick frosting.)
- Roll the dough into small, ½ tsp balls and place on a lined baking sheet. I find it helps to grease my hands with cooking spray as the filling can be a little sticky. I also like to work with the cream filling in batches, leaving most of it in the fridge as I roll balls so that it doesn't get too soft sitting on my counter as I work.
- Cover with plastic wrap and freeze cream balls overnight, or at least for 8 hours. (Cream balls can be frozen in an airtight container for several weeks. It's a great time saver to make these ahead of time!)
- While the balls are in the freezer you can toast the almonds (this can also be done in advance).
- Heat a large non-stick skillet over medium heat. Add the sliced almonds and cook, tossing gently, until they begin to toast golden brown. This should only take a few minutes. Be careful not to let them burn.
- Allow them to cool and then use your hands to gently crush them into very pieces, into a bowl. Set aside until you're ready to use them.
- Once the cream filling is frozen, melt your chocolate. I like to melt mine in the microwave, on low power, in 15 second intervals, stirring after each interval, until smooth.
- Dip frozen balls in chocolate, then in almonds. This is great to do with a companion, if you can, so it goes faster. Refrigerate until ready to eat.
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RATE and COMMENT below! I would love to hear your experience.
In your recipe you say to use 1 lb candy bars for the chocolate coating. Can chocolate chips (Herseys or Ghiredelli) be used in place of the candy bar?
I made Almond Joy’s and dipping in chocolate was a mess, didn’t drip off, just had too much stick to the candy. Any advice for that? Being these will need to be dipped also.
Yes, I suggest ghirardelli chocolate chips. Place them creme balls in the chocolate, then use a fork to scoop them back up and tap the fork firmly on the edge of the bowl to help the excess chocolate fall through the fork tines.
Does the center stay firm or does it become creamy like cheese when melted? I use to buy candy from a place in Indiana & their center was creamy. I have not been able to find a recipe anywhere that was close to theirs. They called them pecan log rolls, but they were not log shaped at all. Rolled into a ball, dipped in chocolate & rolled in pecans. They were amazing!!
The center doesn’t ever get melted, so I’m not sure what you mean, but yes, it does hold its creamy firm shape (they are stored in the fridge).
I’ve also had those candies from a store near Anderson Indiana and have tried for years to figure out the recipe. This is the closest I’ve come, although the centers aren’t quite as drippy as the ones I remember. Those were almost like the inside cream part of a chocolate covered cherry, right? This recipe is really great, even though it’s not quite the same.
Are these the same as ‘Rum balls” but just add rum flavoring? My aunt made delicious Rum Balls and I would love to try making them. Love your site!
I have never heard of rum balls, but you could easily add rum extract to these. Enjoy!
I added a 1/3 cup of Maker’s Mark to the mix and they turned out great. Reminded the family of grandmother’s recipe.
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