Bon Bons Recipe
"Chocolate covered coconut and walnut candy." Original recipe yield: 15 servings.
INGREDIENTS:
1 1/2 cups butter
2 pounds confectioners' sugar
1 (14 ounce) package flaked coconut
1 cup chopped walnuts (optional)
1 (14 ounce) can sweetened condensed milk
3 cups semi-sweet chocolate chips
3 tablespoons shortening
DIRECTIONS:
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.
Bonbons
"This recipe was made by my mother only around Christmas time. Now, I carry on the tradition of this sweet confection." Original recipe yield: 150 bonbons.
INGREDIENTS:
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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