Buttermilk Creams are another of the old family recipes we still make today, preserved in a candy-making recipe book dating to the 1800s.

We cook cream, sugar, and glucose in a copper kettle, then pour the batch onto our marble slab to cool. Once cooled, it's worked until smooth and creamy, with sherry added to give this particular cream its distinctive flavor.

The finished center has a subtle tang that really does taste a little like buttermilk, despite there being no buttermilk in the recipe. It's formed into individual bonbons and dipped in your choice of Guittard milk or dark chocolate.

We don't know exactly where the Buttermilk Cream name originally came from, but the name and the recipe have been handed down together—and we're still making them the way the recipe was written.

Available in milk or dark chocolate.

Sizes: 6, 12, 24, or 48 pieces.