Bonbons Recipe -
Bonbons Recipe


Recipe by  

"This recipe was made by my mother only around Christmas time. Now, I carry on the tradition of this sweet confection."

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Ingredients Edit and Save

Original recipe makes 150 bonbons Change Servings
  • PREP

    2 hrs
  • COOK

    20 mins

    2 hrs 20 mins


  1. 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.
  2. 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 More Reviews

Most Helpful Positive Review
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.

Most Helpful Critical Review
Sep 11, 2005

It was too sweet

Dec 06, 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!

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.

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!!

Dec 09, 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!

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!

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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  • Calories
  • 145 kcal
  • 7%
  • Carbohydrates
  • 18.9 g
  • 6%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 8 g
  • 12%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 37 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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