BOOZY BON BONS
I've had this recipe for years and don't really know where I got it. I've only ever made these during the Christmas season. I store them in an old clear glass, clasp-lid mason jar with gold glittered decorations and a pretty ribbon. Cooking time is standing time. Rum or Brandy can be substituted for the whiskey. For those of you in the UK, you can substitute digestive bisquits for the wafers and also sub golden syrup for the corn syrup.
Provided by CulinaryQueen
Categories Candy
Time 1h10m
Yield 60 bon bons
Number Of Ingredients 7
Steps:
- Put cookies into a large ziplock bag and crush with a rolling pin or put into a food processor until you have very fine crumbs.
- Mix the 1 cup powdered sugar, cocoa powder and walnuts thoroughly. Add to the cookie crumbs in a large bowl and mix together.
- Add the corn syrup and whiskey and stir to combine. If mixture seems dry, add more whiskey, about a tablespoon at a time, up to 1/4 cup more. Do not add any more than this or the mixture will be too wet.
- Let mixture stand for 20 minutes.
- Roll into 1" balls, then roll in powdered sugar and place on waxed paper. Let dry 30 minutes.
- Store in airtight container 2-3 weeks to ripen before eating.
HOLIDAY CAKE BON BONS
Bite-sized bliss! Cake ball bon bons are a snap to make using cake mix and frosting and are an instant hit on any dessert tray.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 37
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
- In large bowl, crumble warm cake; stir in frosting until well blended. Refrigerate 1 to 2 hours or until firm enough to shape.
- Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
- Line another cookie sheet with foil. In 1-quart microwavable bowl, microwave 12 oz candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted and smooth. Remove one-third of the balls from the freezer. Using 2 forks, dip and roll each ball in coating. Place on foil-covered cookie sheet. Decorate as desired. Refrigerate cake balls about 10 minutes or until coating is set. Melt remaining candy coating in 12-oz batches; dip remaining balls. Serve at room temperature. Store in airtight container.
Nutrition Facts : Calories 280, Carbohydrate 34 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving (2 Bon Bons), Sodium 140 mg, Sugar 29 g, TransFat 1/2 g
CHOCOLATE CREAM BONBONS
My grandmother gave me this tasty recipe when I was a girl. Some of my fondest childhood memories are of her huge kitchen and all the delicious treats she made. -Joan Lewis, Reno, Nevada
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 6 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine confectioners' sugar, pecans, milk and butter. Roll into 1-in. balls. Place on waxed paper-lined baking sheets. Cover and refrigerate overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. (If balls are too soft to dip, freezer until firm, 3-5 minutes.)
Nutrition Facts : Calories 84 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 11mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
FRUIT CAKE BON BONS
My husbands mom made these for years and sent them to us. I loved them so much but could never get the recipe from her. I found this recipe on cooks.com. After I found it her recipe arrived in the mail. Actually I like this recipe better. It is easier and less preparation. These do not last very long in our house.
Provided by Kimi Gaines
Categories Fruit Desserts
Time 35m
Number Of Ingredients 15
Steps:
- 1. Blend together molasses and water in a large deep saucepan. Place over low heat; stir constantly until mixture comes to a boil. Add raisins; bring to a boil again. Reduce heat and simmer 5 minutes. Remove from heat and stir in candied fruit. Set aside.
- 2. Cream together butter and sugar. Blend in eggs, one at a time. Sift together flour, soda and spices; add to butter mixture alternately with orange juice. Add molasses-fruit mixture and chopped nuts; blend.
- 3. Line mini cupcake pan with liners. Spoon in fruit cake mixture. If desired, garnish with pecan half or an additional cherry half. Bake at 325F for 15-20 min. (check) Cool before storing. Makes 6 doz fruit cake bon bons.
BON BONS
Chocolate covered coconut and walnut candy.
Provided by Paulette
Categories Desserts Candy Recipes Nut Candy Recipes
Time 3h
Yield 15
Number Of Ingredients 7
Steps:
- Cream together butter, powdered sugar and coconut. Stir walnuts and condensed milk into the mixture. Roll into 1 inch balls and arrange on waxed paper covered cookie sheets. Refrigerate for at least 2 hours.
- Melt chocolate chips and shortening top of double boiler over medium-low heat. Working in small batches, dip balls in chocolate until covered. Place on waxed paper covered cookie sheets and refrigerate. When firm, store covered in refrigerator.
Nutrition Facts : Calories 835.9 calories, Carbohydrate 110.3 g, Cholesterol 57.7 mg, Fat 45.8 g, Fiber 5.1 g, Protein 5.7 g, SaturatedFat 27.1 g, Sodium 242.9 mg, Sugar 101.6 g
LEMON BON BONS
Make and share this Lemon Bon Bons recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 2h15m
Yield 4 dozen
Number Of Ingredients 8
Steps:
- mix butter with sugar till light and fluffy -- add cornstarch and flour, mixing well.refrigerate until easy to handle.about 1-2 hours.
- preheat oven to 350* --
- shape dough into 1" balls.
- Place balls on nuts scattered on waxed paper.
- flatten with bottom of glass .
- put cookies, nut side down on ungreased cookie sheet.
- bake 15 minutes.
- frost with bon bon frosting.
- to prepare BON BON FROSTING:.
- blend sugar, butter and lemon juice.till smooth.if desired, add yellow food coloring.
Nutrition Facts : Calories 900.5, Fat 57.2, SaturatedFat 30.7, Cholesterol 124.5, Sodium 337.1, Carbohydrate 94.1, Fiber 2.6, Sugar 40, Protein 5.9
CHOCOLATE COVERED BON BONS
My friend gave me this recipe. These are easy and taste amazing. Instead of getting the paraffin you can get the chocolate made for melting.
Provided by InAHurry
Categories Drop Cookies
Time 35m
Yield 65 bon bons
Number Of Ingredients 6
Steps:
- Melt Margarine and combine with all bon bon ingredients.
- Make into balls.
- Chill or freeze at least 2 hours.
- Melt paraffin in top of double boiler.
- Add chocolate chips. Melt together.
- Drop in balls and cover with chocolate.
- Chill until chocolate is hard and serve.
Nutrition Facts : Calories 100.8, Fat 5.9, SaturatedFat 1.1, Cholesterol 0.4, Sodium 68.7, Carbohydrate 10.8, Fiber 0.7, Sugar 8.5, Protein 2.1
STRAWBERRY CHEESECAKE BON BONS
These are dainty little dessert treats that can be whipped up in a jiffy. Make for two for a romantic dessert, or spend the day making a batch for a dinner party. :) We created these treats from Recipe #244193. If you use a cheesecake that has a graham cracker crust, you can use that for the graham cracker crumbs and just add the sweet biscuits to that. For more chocolate flavor, after you put the crumb mixture on the strawberries, dip the bottoms in chocolate coating and allow to firm up. Enjoy!
Provided by 2Bleu
Categories Cheesecake
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Mix graham cracker crumbs, biscuit crumbs, and 3 Tbsp of the cheesecake and set aside. Hull the strawberries from the bottom (opposite the leaves) and set aside. NOTE: A potato peeler works great!
- Place remaining cheesecake (without crumbs) into a pastry bag. Fill strawberries with cheese filling, then smear the bottoms of strawberries with the crumb mixture.
- Drizzle hot fudge syrup over strawberries. Serve immediately or cover tray with plastic wrap and refrigerate till needed later that day.
Nutrition Facts : Calories 235.6, Fat 10.2, SaturatedFat 4.1, Cholesterol 22, Sodium 162.3, Carbohydrate 34.4, Fiber 1.7, Sugar 12.2, Protein 3.3
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