Monday, December 22, 2014

Have a Merry Bon Bon!

 Need a festive looking candy to add to your
holiday cookie tray?
 I first saw this recipe for Grandmama's Bon Bons in the cookbook
Southern Plate by Christy Jordan.

This was a recipe her "Grandmama" made and these
bon bons were kept in an empty coffee tin in the frig.

I made these that same year I bought her cookbook
and they were a hit with my family.  I even gave out 
the recipe a time or two and made them a few more times.

The original recipe calls for the bon bons to be dipped in
 the chocolate candy coating called Almond Bark.

This year I gave them a different twist.

These bon bons begin with traditional candy ingredients:
Powdered Sugar, Pecans, Coconut, Butter, and Sweetened Condensed Milk.

It is mixed together with your hands, then rolled into balls.
I made both large balls and small balls.

They are then placed in the fridge to firm up and
then dipped into the melted candy coating. 
they candy coating can be melted in the microwave
but I prefer to melt them on a double boiler over the stove.


 Here are the larger balls on their tray, cooled, and ready to be 
dipped into the melted chocolate candy coating.  
They only need to be dipped once.

HOWEVER, I dipped the smaller balls into the
white candy coating and noticed, as they were drying,
that they were "see-through" and needed a second dipping.
Before dipping a second time, I let them chill for a bit
so that when I dipped a second time, it didn't melt off the 
first dipping.  Does this make sense?

 As a result, the white dipped bon bons have more candy
coating to bite through before you get to the
coconut deliciousness inside.

I finished both chocolate and white bon bons by melting 
some red candy coating and, using a piping bag with a 
Wilton Size 3 tip, piping a drizzle over top for a more 
festive look.

If you are asking yourself, "Why don't I just color
the white candy coating red?" Experience
tells me its just going to be a glob and a mess.
Actually, the gel and liquid coloring will cause the
candy coating to seize much like melting chocolate
chips in the microwave too long.

The result is a rich, sweet, and delicious bite.

These are great kept in the fridge year-round for a treat
 or great during this time of the year for gift giving - in a tin!

Coconut Pecan Bon Bons
Adapted from Southern Plate

2 pounds powdered sugar
1 2/3 cup sweetened flaked coconut
2 cups chopped pecans
14 ounce can sweetened condensed milk
1/2 cup butter, melted
1 package chocolate almond bark, for coating
1 package white almond bark, for coating
Large handful of red candy coating, for drizzling.

In a large bowl, with your hands or with a large spoon, mix all ingredients except almond barks. (A mixer works too.)  Form dough into balls any size you want.  Place on a sheet pan and cover. Refrigerate for at least one hour to get really cold and firm.

Melt chocolate almond bark over a double boiler. Taking half of the dough balls, dip each dough ball into the melted chocolate and place onto parchment paper to harden.  Place back into the fridge.

Take the remaining dough balls and dip each dough ball into the melted white almond bark and place onto parchment paper. Place back into the frig to get nice and chilled - at least 30 minutes. Take them out and dip them a second time into the melted white almond bark, placing them back onto parchment paper to harden.  Place back into the fridge while you prepare the red almond bark.

Place a large handful of red almond bark into a two-cup glass liquid measuring cup and heat in the microwave at 15 second intervals, stirring in between, until smooth and creamy.  Pour into a small clear piping bag fitted with a Wilton size 3 tip. (You can also pour into a small ziploc bag and snip a very small hole at one of the corners.)

Take the dipped dough balls out of the fridge and, using the prepared piping bag with melted red candy coating, drizzle over tops of the dipped dough balls.

Store in refrigerator.

Wishing all of you a Very Merry Christmas!


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