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Bonbons
SUBMITTED BY:
Diane
PHOTO BY:
maplover
"This recipe was made by my mother only around Christmas time. Now, I carry on the tradition of this sweet confection."
RECIPE RATING:
Read Reviews
(13)
Review/Rate This Recipe
PREP TIME
2 Hrs
COOK TIME
20 Min
READY IN
2 Hrs 20 Min
Original recipe yield 150 bonbons
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup margarine, softened
2 pounds confectioners' sugar, sifted
1 (14 ounce) can sweetened condensed milk
3 cups coconut
1 cup finely chopped walnuts
1 teaspoon vanilla extract
1 (12 ounce) package semisweet chocolate chips
2 tablespoons shortening
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DIRECTIONS
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.
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REVIEWS
Reviewed on Dec. 6, 2002 by VELSIA
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VELSIA
Dec. 6, 2002
This recipe is very easy to make and tastes like See's Candy! I use Black walnuts with Black Walnut flavoring, Rum, Maple, and Brandy flavors with pecans and walnuts. I also use 1/4 block of parafin in the chocolate to make them more firm and keeps them from melting in your hands. YOu can also cover candied cherries with the fondant then dip in the chocolate. Try them! You will love them. People go nuts over them when given as a gift!
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7 users found this review helpful
This recipe is very easy to make and tastes like See's Candy! I use Black walnuts with Black...
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Reviewed on Jan. 27, 2004 by Ginny
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Ginny
Jan. 27, 2004
the bon bons turned out great. I put the mixture in the fridge overnight. the balls rolled out perfect. I put tooth picks in them before they went into the freezer. I loved the receipe.
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5 users found this review helpful
the bon bons turned out great. I put the mixture in the fridge overnight. the balls rolled out...
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Reviewed on Dec. 19, 2002 by PUCK778
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PUCK778
Dec. 19, 2002
These bonbons taste terrific! They were a little bit messy to make, but it was worth it! I suggest adding a little strawberry or orange extract and possibly some food coloring to "kick them up a knotch"!
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3 users found this review helpful
These bonbons taste terrific! They were a little bit messy to make, but it was worth it! I...
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Reviewed on Mar. 31, 2006 by KARABEARA
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KARABEARA
Mar. 31, 2006
so delicious! just like my mother's tasted... maybe a little better...
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2 users found this review helpful
so delicious! just like my mother's tasted... maybe a little better...
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Reviewed on Feb. 13, 2005 by
BETSY0511
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BETSY0511
Feb. 13, 2005
These are nummy!! I also used 3/4 cup sugar. I used ground pecans and two boxes of Bakers semisweet squares. I had no problems with the dough, as I left it in the fridge overnight. I would next time roll them into "marble sized" balls. I think this would make it easier to dip. Don't have the whole batch out of the freezer when dipping. They melt fast and don't stay on the toothpick. Thanks for the recipe!!
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2 users found this review helpful
These are nummy!! I also used 3/4 cup sugar. I used ground pecans and two boxes of Bakers...
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Reviewed on Dec. 9, 2002 by LORIDAWN
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LORIDAWN
Dec. 9, 2002
These are awesome! I used real butter and didn't add the nuts. Also, I ended up using 2 bags of chocolate chips for coating. Very rich, a winner!
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2 users found this review helpful
These are awesome! I used real butter and didn't add the nuts. Also, I ended up using 2 bags...
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Reviewed on Dec. 13, 2004 by MISSLEARNTOBAKE
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MISSLEARNTOBAKE
Dec. 13, 2004
The bonbons were good. My friends liked them alot, although I find them too sweet. I only used less than 3/4 cups of confectioners' sugar, if not, it would have been way too sweet. I added a little more walnuts too, since I like a nuttier flavor. And I would suggest melting at least 400-500g of chocolate. I did not prepare enough and had to rummage my cupboards for leftover pieces of couverture. Ended up having an assortment of bonbons, which wasn't bad.
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1 user found this review helpful
The bonbons were good. My friends liked them alot, although I find them too sweet. I only used...
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Reviewed on May 27, 2003 by Renee
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Renee
May 27, 2003
Good but VERY sweet. I make them every year during the holidays to give as gifts and the reaction is either love 'em or hate 'em. If you like rich desserts & coconut and chocolate these are bound to be a favorite. Also, it makes a nice big batch which is perfect for gift giving.
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1 user found this review helpful
Good but VERY sweet. I make them every year during the holidays to give as gifts and the...
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Reviewed on Nov. 30, 2007 by AMYALLEN83
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AMYALLEN83
Nov. 30, 2007
So delicious. I ran out of chocolate as well, so instead of using another bag of semisweet chips, I used 12 oz. of white almond bark melted with the 2 Tbsp. shortening. White bonbons are delicious as well!
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0 users found this review helpful
So delicious. I ran out of chocolate as well, so instead of using another bag of semisweet...