Homemade candy: Cherry bonbons and cookies & cream bonbons
Answers to some of your questions?
You could substitute margarine for the butter (but eww)
If you don't have sweetened condensed milk in the house our in your part of the world you can make your own. Here is a link to a recipe (I have not tried it)
http://allrecipes.com/recipe/sweetene...
You can't substitute regular sugar for powdered sugar in this recipe.
You could use glacé cherries (candied cherries) instead of the maraschinos.
If you use fresh fruit, these would have to be refrigerated and consumed within 1-2 days.
Use any kind of cookie you want in these, the cookie police will not be contacted, I promise.
You can dye white chocolate or white candy melts, but you must use oil based food colour (most food colours are water based). They may be available at your local craft store or online (like the Wilton or Americolor website).
These freeze well, but the chocolate may discolor a little bit after thawing (it pales a little) but still tastes very good.
First make the white dough base:
1/2 cup butter
7 oz sweetened condensed milk (if you don't know what to do with the other 7 oz in the can you can double this recipe, but it make a LOT of candy)
5-6 cups powdered (icing, confectioner's) sugar
Melt the butter (sorry no light and fluffy in this recipe)
Add the sweetened condensed milk and blend with the butter.
Add enough of the powdered sugar until you get a soft dough that can be molded and isn't too sticky (it will stay a little sticky) I used about 5 cups (about 20oz)
This dough will be used to make two bonbon recipes. I used roughly 2/3 of the dough for the cherry bonbons and 1/3 for the cookies and cream bonbons
Cherry bonbons
For this you will need a jar of maraschino cherries that have been drained and patted dry and some melted chocolate.
Take a piece of dough and shape into a 1" diameter ball, flatten the ball into a disk, put a
cherry into the center and wrap the dough around the cherry sealing it in. Roll the ball between your palms to make it round. Place on a cookie sheet lined with waxed paper or a silicone mat
Continue until all cherries are used. I had a 10oz jar and had approximately 50 cherries in it.
Chill in the refrigerator for about an hour or until firm (or pop them in the freezer).
I melted approximately 2 cups of chocolate chips with a 1/2 teaspoon of canola oil mixed in to thin out the chocolate.
Dip the dough covered cherries into the melted chocolate and put them back on the lined cookie sheet. Chill until firm. Decorate with additional melted white chocolate or coloured candy melts.
By the time I covered all the cherries from the jar I had used about 2/3 of the dough. You can decide what proportion you want to use. (ie. half the dough for cherries and half for the cookies an cream)
For the cookies & cream bonbons:
Mix in about 1/3 of a cup of crushed up oreo cookies (more or less is up to you, taste it and see if it has a flavour you like). You can also add coarsely chopped cookies for some crunch.
Mix well and form the dough into 1" balls. Place them on a waxed paper or silicone mat lined cookie sheet and chill them until firm (fridge or freezer).
Dip them into the chocolate of your choice. I used white candy melts.
Decorate with additional chocolate if desired.
Refrigerate until firm.
I ended up with 50 cherry bonbons and 30 of the cookie and cream
This recipe from Taste of Home magazine ``best loved cookies and candies``
Intro graphics by Lucas Rousseau and music by Jason Shaw (Audionautix)
You could substitute margarine for the butter (but eww)
If you don't have sweetened condensed milk in the house our in your part of the world you can make your own. Here is a link to a recipe (I have not tried it)
http://allrecipes.com/recipe/sweetene...
You can't substitute regular sugar for powdered sugar in this recipe.
You could use glacé cherries (candied cherries) instead of the maraschinos.
If you use fresh fruit, these would have to be refrigerated and consumed within 1-2 days.
Use any kind of cookie you want in these, the cookie police will not be contacted, I promise.
You can dye white chocolate or white candy melts, but you must use oil based food colour (most food colours are water based). They may be available at your local craft store or online (like the Wilton or Americolor website).
These freeze well, but the chocolate may discolor a little bit after thawing (it pales a little) but still tastes very good.
First make the white dough base:
1/2 cup butter
7 oz sweetened condensed milk (if you don't know what to do with the other 7 oz in the can you can double this recipe, but it make a LOT of candy)
5-6 cups powdered (icing, confectioner's) sugar
Melt the butter (sorry no light and fluffy in this recipe)
Add the sweetened condensed milk and blend with the butter.
Add enough of the powdered sugar until you get a soft dough that can be molded and isn't too sticky (it will stay a little sticky) I used about 5 cups (about 20oz)
This dough will be used to make two bonbon recipes. I used roughly 2/3 of the dough for the cherry bonbons and 1/3 for the cookies and cream bonbons
Cherry bonbons
For this you will need a jar of maraschino cherries that have been drained and patted dry and some melted chocolate.
Take a piece of dough and shape into a 1" diameter ball, flatten the ball into a disk, put a
cherry into the center and wrap the dough around the cherry sealing it in. Roll the ball between your palms to make it round. Place on a cookie sheet lined with waxed paper or a silicone mat
Continue until all cherries are used. I had a 10oz jar and had approximately 50 cherries in it.
Chill in the refrigerator for about an hour or until firm (or pop them in the freezer).
I melted approximately 2 cups of chocolate chips with a 1/2 teaspoon of canola oil mixed in to thin out the chocolate.
Dip the dough covered cherries into the melted chocolate and put them back on the lined cookie sheet. Chill until firm. Decorate with additional melted white chocolate or coloured candy melts.
By the time I covered all the cherries from the jar I had used about 2/3 of the dough. You can decide what proportion you want to use. (ie. half the dough for cherries and half for the cookies an cream)
For the cookies & cream bonbons:
Mix in about 1/3 of a cup of crushed up oreo cookies (more or less is up to you, taste it and see if it has a flavour you like). You can also add coarsely chopped cookies for some crunch.
Mix well and form the dough into 1" balls. Place them on a waxed paper or silicone mat lined cookie sheet and chill them until firm (fridge or freezer).
Dip them into the chocolate of your choice. I used white candy melts.
Decorate with additional chocolate if desired.
Refrigerate until firm.
I ended up with 50 cherry bonbons and 30 of the cookie and cream
This recipe from Taste of Home magazine ``best loved cookies and candies``
Intro graphics by Lucas Rousseau and music by Jason Shaw (Audionautix)
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