Ingredients Jump to Instructions ↓

  1. Exported from MasterCook

  2. Chocolate Covered Bon-Bons

  3. Recipe By : Fern <fern


  5. 72 Preparation Time :

  6. Categories : Amount Measure Ingredient -- Preparation Method -- -- --

  7. 1/2 cup real Butter -- softened

  8. 1/3 cup light corn syrup

  9. 1/2 teaspoon salt

  10. 4 1/2 cups powdered sugar -- sifted

  11. 1 teaspoon vanilla

  12. Chocolate coating

  13. 1 pound chocolate -- good quality

  14. 1/2 stick paraffin

  15. This is a very versatile candy recipe your imagination is the key.

  16. Sift powered sugar, make sure there are no lumps add powered sugar to

  17. butter, (I use real butter)

  18. corn syrup and salt (I hold off on the vanilla) a little at a time to

  19. insure a smooth consistency. I use my Mixer with bread dough hooks as the

  20. mixture becomes very stiff. Mix tell you can handle with out it sticking to

  21. your fingers. You may need more or less powered sugar depending on you

  22. humidity.

  23. Now comes the Imagination part, I split candy dough in parts, in bowls:

  24. 1. To one I add peanut-butter (2 heaping tablespoons about)I add a

  25. little more powered sugar so I can work with it again. Roll in a long

  26. snake wrap in plastic wrap and refrigerate.For Reeces like peanut-butter

  27. 2. Add coconut (about ‡ to æ cup) and coconut flavoring

  28. teaspoon) mix repeat fromonly this time after you wrap press on top to

  29. make oval. for almond joy like or mounds like.

  30. 3. Add mint flavoring, (about ‡ teaspoon) repeat fromleave round,

  31. like the old camp fire mints.

  32. 4. Add chopped walnuts, (about ‡ to æ cup) and maple flavoring (about ‡ teaspoon) repeat fromI make these oval.

  33. 5. Add cacao, (about 1 tablespoon) mix repeatshape in square

  34. 6. Add vanilla, mix, take maraschino cherries well drained, wrap a

  35. little mixture around each cherry roll in to ball place on cookie sheet

  36. and freeze.

  37. Now take others out of refrigerator and cut with knife (about ‡ inch

  38. pieces) on coconut add an almond on top on peanut add a peanut on top. put

  39. on cookie sheets and freeze.

  40. Melt chocolate in top of double (I use a good quality milk chocolate but

  41. dark or white can be used, about a pound) Donít worry if that seams to be

  42. allot. add ‡ stick paraffin melt and stir tell smooth add more paraffin if

  43. to thick you want it to pour from a spoon easily (the paraffin gives shine

  44. and thins the chocolate adds no taste) take frozen candies dip in chocolate

  45. using a tooth pick (I use long bamboo skewer) after chocolate has set fill

  46. hole with knife or skewer dipped in chocolate.

  47. How I use left over chocolate you can add peanuts for peanut clusters or if

  48. you want to be fancy take caramels soften in microwave roll in peanuts or other nuts, dip in chocolate.

  49. Another way to use chocolate is to take a heart shaped cookie cutter or I

  50. 4 inch heart shaped cake pan line with tin foil

  51. smooth) pour chocolate in mold, coat sides and bottom pour out excess

  52. chocolate let set till chocolate is hard remove from form. Do foil again

  53. only this time pour just enough chocolate to cover bottom let set now you

  54. have a hart shaped box you can decorate with icing, put the candies in or what ever, also can use eggs (you know the ones you get your nylons in) for Easter. All my friends love my candies. Enjoy Fern - - - - - - - - - - - - - - - - - -


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