Maple Cream Bonbons Recipes

Steps:

• In large bowl, combine margarine, confectioners' sugar, condensed milk, coconut, chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls. Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets. Freeze until hard.
• While bonbons are freezing, line a cookie sheet or flat surface with waxed paper. Combine chocolate chips and shortening in the top of a double boiler, over, not in, simmering water. Stir until melted. Using a toothpick or a fork, dip each bonbon in the melted chocolate. Place on waxed paper to dry. When chocolate has hardened, store bonbons in plastic bag in the freezer.

Steps:

• In bowl cream the butter, sugar and maple flavoring until smooth.
• Stir in walnuts.
• Shape into 1in balls.
• Place on waxed paper-lined baking sheets.
• Freeze until firm.
• Melt chips together, dip balls and place back on the wax paper lined sheets.
• Refrigerate until hardened.
• Store in the refrigerator.

Steps:

• 1. Cream the butter, sugar and maple flavoring till smooth.
• 2. stir in walnuts
• 3. Shape into one inch balls, place on cookie sheets covered with either waxed paper or tin foil.
• 4. Freeze until firm
• 5. In microwave or heavy saucepan melt the chips.
• 6. Carefully dip the balls in melted chip mixture and place on wax paper or foil lined baking sheets.
• 7. Refrigerate till hardened.
• 8. Store bonbons in refrigerater.
• 9. Enjoy!!

Steps:

• Combine butter and cream cheese in a large bowl. Beat at medium speed until smooth.
• Add vanilla; continue beating until well mixed.
• Reduce speed to low. While beating at low speed, gradually add powdered sugar until well mixed. (If mixture is too soft, cover and refrigerate 1 hour or until firm enough to form balls.).
• Shape rounded teaspoonfuls of dough into 1-inch balls. Place on waxed paper-lined baking sheets. Cover loosely; refrigerate until firm (2 hours, or overnight if preferred).
• Melt chocolate chips and shortening in a 1-quart saucepan over low heat, stirring constantly, until smooth (3 to 4 minutes).
• Insert a toothpick into a buttercream bon bon. Holding the toohpick, dip the bon bon into the melted chocolate. Let excess chocolate drip back into saucepan.
• Place chocolate-covered bon bon on a waxed paper-lined baking sheet, and remove the toothpick. Repeat until all the bon bons are coated with melted chocolate.
• Place the sheet of bon bons in the refrigerate at least 30 minutes or until the chocolate is firm.
• Place bon bons in an air-tight container, with a sheet of waxed paper between the layers to keep the bon bons from sticking to one another. Store container in refrigerator (or in the freezer for up to 2 months) until ready to serve.