Chocolate Covered Bon-Bons

Chocolate Covered Bon-Bons

Recipe By : Fern <fern

foothill.net>

72 Preparation Time :

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

1/2 cup real Butter -- softened

1/3 cup light corn syrup

1/2 teaspoon salt

4 1/2 cups powdered sugar -- sifted

1 teaspoon vanilla

Chocolate coating

1 pound chocolate -- good quality

1/2 stick paraffin

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

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

butter, (I use real butter)

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

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

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

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

humidity.

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

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

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

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

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

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

make oval. for almond joy like or mounds like.

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

like the old camp fire mints.

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

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

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

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

and freeze.

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

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

on cookie sheets and freeze.

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

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

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

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

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

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

hole with knife or skewer dipped in chocolate.

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

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

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

4 inch heart shaped cake pan line with tin foil

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

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

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

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 - - - - - - - - - - - - - - - - - -