Whiskey Bon Bons Recipes

GLAZED TOFFEE BONBONS

Steps:

• Heat oven to 325°F. In large bowl, beat 1/2 cup butter, 1/2 cup brown sugar, the vanilla and egg with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, baking soda and salt. Reserve 1/3 of the chopped candy for garnish. Stir remaining chopped candy into dough. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 1 inch apart.
• Bake 11 to 14 minutes or until edges start to brown and tops of cookies feel set when tapped. Place cooling racks on waxed paper. Immediately remove cookies from cookie sheets to cooling racks.
• Meanwhile, in 1-quart saucepan, heat 1/4 cup butter, 1/2 cup brown sugar and 2 tablespoons of the milk over medium-low heat, stirring frequently, until mixture just comes to a boil and sugar is dissolved. Stir in powdered sugar; beat with wire whisk if necessary to remove lumps. Immediately dip tops of cookies into glaze, or spread glaze on tops of cookies. (Cookies don't need to be completely cooled, just firm and set.) Place on rack; let stand about 10 minutes until glaze is set. If glaze starts to set in saucepan, reheat over medium-low heat and beat with whisk until softened.
• Place chocolate chips and vanilla chips in separate small microwavable bowls. Microwave each on High 1 1/2 to 2 minutes, stirring every 30 seconds, until melted and smooth. Using tip of spoon, drizzle each flavor generously over cookies. Sprinkle with remaining candy. Refrigerate 20 minutes to set quickly.

BOOZY CARAMEL BONBONS RECIPE

Steps:

• In a medium saucepan with a heavy bottom, combine the sugar, water, and corn syrup and stir. Wash down the sides with a pastry brush dipped in clean water, then place over medium-high heat for 7-10 minutes, at which point the mixture will begin to darken. Swirl the pot to even out the caramelization, and allow the caramel to turn deep amber. Then, stand back and slowly add the cream (the mixture will sputter, rise in the pot, and spit; be very careful) and turn off the heat. Once it is safe, whisk in the heavy cream, until smooth. Whisk in the butter until it melts completely. Whisk in the vanilla seeds, booze, and salt and allow the mixture to cool completely.
• Chop the chocolate into very small pieces and divide the chocolate evenly into one very large bowl and one small bowl (the large bowl is the bowl that you will melt the chocolate in, the small one contains the "seed" chocolate for tempering). Set a pot of water to boil on the stove. When the water is boiling, turn off the heat and place the large bowl of chocolate over the water. Temper the chocolate (for a full tutorial, click here ) by stirring to bring to chocolate to 115°F. Then, begin adding the reserved chocolate a little at a time and vigorously stirring the mixture, without stopping. Continue to add the reserved seed chocolate and agitating until the chocolate comes down to 90°F. The chocolate is now tempered. Check to be sure that there are no solid pieces of chocolate left in the bowl.
• Wave the mold over a flame on the stove or place it in a warm oven for just a moment to warm it up slightly (this will help the chocolate flow over it, rather than seizing up immediately when it hits the mold, which prevents air bubbles from forming). Then pour the chocolate into each of the cavities in the mold. Allow it to stand for 10 seconds, then invert the mold over the bowl, allowing the excess chocolate to run off. Tap the mold to shake out additional excess, then turn the mold back over. With a flexible metal scraper, scrape over the top, cleaning off any excess chocolate on the sides. Place the mold in the fridge for 2-3 minutes, then remove.
• Sprinkle a pinch of sea salt into each of the shells. Using a piping bag fitted with a small tip or a cone of parchment, pipe the cooled caramel into the shells, stopping a 3-4 millimeters below the edge (it's very important to leave room, otherwise the chocolates will not seal). Ensure that the chocolate is still tempered (if it is not, you will need to bring it back to 115°F once again, then down to 90°F, otherwise, your bonbons will be streaky on the bottom). Pipe or pour chocolate over the tops of each bonbon. Scrape the top clean to create a seal, then place the mold in the fridge for 2-3 minutes and remove. Twist the mold to release the chocolates, then turn it upside down and tap them out of the mold. Clear the work surface of bonbons, and pound the mold against the counter to release any stragglers. Store the chocolates in a cool, dry place.

WHISKEY BON BONS

Steps:

• Roll out vanilla wafers in a zip loc or heavy plastic bag, until wafers are fine and smooth.
• Combine wafer crumbs with the cocoa powder, powdered sugar, karo syrup, whiskey and walnuts.
• Roll into 1" balls.
• In a double boiler, melt together the chocolate chips and the shortening.
• Roll the bon bons in the melted chocolate, and allow to cool on a sheet of waxed paper.
• I'm told these can be frozen ... but they never lasted long enough for that, as I put them on goody trays for the holidays and never tried freezing them.
• I do not drink whiskey, so I "borrowed" a cup from a neighbor to make these, but you can also use a rum extract and reconstitute it to make 1/3 cup substitution for the whiskey.

BON BONS

Steps:

• Cream together butter, powdered sugar and coconut. Stir walnuts and condensed milk into the mixture. Roll into 1 inch balls and arrange on waxed paper covered cookie sheets. Refrigerate for at least 2 hours.
• Melt chocolate chips and shortening top of double boiler over medium-low heat. Working in small batches, dip balls in chocolate until covered. Place on waxed paper covered cookie sheets and refrigerate. When firm, store covered in refrigerator.

CHOCOLATE CREAM BONBONS

Steps:

• In a large bowl, combine confectioners' sugar, pecans, milk and butter. Roll into 1-in. balls. Place on waxed paper-lined baking sheets. Cover and refrigerate overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. (If balls are too soft to dip, freezer until firm, 3-5 minutes.)