COCONUT BON BONS
These little balls of joy are perfect for any occasion.
Provided by Tamme
Categories Desserts Cookies No-Bake Cookie Recipes
Time 2h5m
Yield 36
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together butter, confectioners' sugar, and sweetened condensed milk. Mix in the coconut. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour.
- Melt chocolate and shortening over a double boiler, stirring occasionally until smooth. Remove from heat when melted, and stir to make sure the shortening is fully incorporated. Use toothpicks to hold the balls while dipping in the chocolate. Set on wax paper to dry.
Nutrition Facts : Calories 147.7 calories, Carbohydrate 23.3 g, Cholesterol 6.3 mg, Fat 6.1 g, Fiber 0.9 g, Protein 1.3 g, SaturatedFat 3.8 g, Sodium 31.7 mg, Sugar 22 g
BOURBON BALLS
The sweet kick of bourbon in these confections will transport you straight to Kentucky. We dipped the pieces in a bittersweet chocolate coating and topped them off with crunchy pecan. The result is a Derby-worthy treat you can make and enjoy all year round.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 25 bourbon balls
Number Of Ingredients 11
Steps:
- For the bourbon balls: Pulse the vanilla wafer cookies and pecan halves in a food processor until the mixture turns to fine crumbs. Add the cocoa powder, confectioners' sugar, bourbon, corn syrup, vanilla and salt, then pulse until the mixture is thoroughly combined and holds together when squeezed.
- Scoop the mixture into 1-inch balls (each about 1 tablespoon; about 25 total) on a parchment-lined baking sheet. Roll each ball between the palms of your hands so they're smooth and compact. Transfer to the refrigerator to chill and firm up slightly, about 10 minutes.
- For the coating: Meanwhile, put the chocolate and oil in a medium microwave-safe bowl. Microwave on high, stirring halfway through, until completely melted and smooth, about 1 1/2 minutes.
- Working one a time, use 2 forks to gently lower each bourbon ball into the chocolate mixture, turning to make sure the entire ball is coated. Let any excess chocolate drip off, then return to the baking sheet. Top with a pecan half. Return to the refrigerator until the chocolate is just set, about 5 minutes.
KENTUCKY BOURBON BALLS
Try this smooth, delicious, and authentic Kentucky bourbon ball candy.
Provided by KY Piano Teacher
Categories Desserts Candy Recipes Truffle Recipes
Time 16h30m
Yield 24
Number Of Ingredients 5
Steps:
- Place the nuts in a sealable jar. Pour the bourbon over the nuts. Seal and allow to soak overnight.
- Mix the butter and sugar; fold in the soaked nuts. Form into 3/4" balls and refrigerate overnight.
- Line a tray with waxed paper. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Roll the balls in the melted chocolate to coat; arrange on the prepared tray. Store in refrigerator until serving.
Nutrition Facts : Calories 252 calories, Carbohydrate 31.3 g, Cholesterol 10.2 mg, Fat 13.9 g, Fiber 1.8 g, Protein 2.3 g, SaturatedFat 6.5 g, Sodium 27.6 mg, Sugar 28.9 g
CHOCOLATE CREAM BONBONS
My grandmother gave me this tasty recipe when I was a girl. Some of my fondest childhood memories are of her huge kitchen and all the delicious treats she made. -Joan Lewis, Reno, Nevada
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 6 dozen.
Number Of Ingredients 6
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.)
Nutrition Facts : Calories 84 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 11mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
BONBONS
This recipe was made by my mother only around Christmas time. Now, I carry on the tradition of this sweet confection.
Provided by Diane
Categories Desserts Chocolate Dessert Recipes
Time 2h20m
Yield 75
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 144.9 calories, Carbohydrate 18.9 g, Cholesterol 1.8 mg, Fat 8 g, Fiber 1 g, Protein 1.1 g, SaturatedFat 3.8 g, Sodium 36.7 mg, Sugar 17.5 g
DARK CHOCOLATE BOURBON BALLS
Remember the days at Grandma and Grandpa's house when you made these wonderfully traditional treats? We love these Kentucky Derby bourbon balls—the blended taste of bourbon and pecans is irresistible! —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- Combine 1 cup pecans and bourbon; let stand, covered, for 8 hours or overnight., Cream butter and confectioners' sugar, 1/4 cup at a time, until crumbly; stir in pecan mixture. Refrigerate, covered, until firm enough to shape, about 45 minutes. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour., Dip in chocolate coating; allow excess to drip off. Sprinkle with remaining 1/4 cup pecans. Let stand until set.
Nutrition Facts : Calories 124 calories, Fat 7g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 15mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.
BOURBON BALLS
Provided by Food Network
Categories dessert
Time 40m
Yield 3 dozen, about 12 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F.
- Spread the pecans on a cookie sheet, and place in the oven for 3 minutes. For even toasting, turn the tray, front to back. Toss the nuts with a metal spatula and bake for another 3 minutes. You'll know they're done when they give off their fragrant aroma, and be sure to check them so they don't become overbaked or charred.
- In a food processor, chop the vanilla wafers into crumbs. Add the pecans and process just until they are finely chopped. In a medium bowl, mix together the crumb-pecan mixture, 1/4 cup of the cocoa, and 1/4 cup of the confectioners' sugar. Add the corn syrup and bourbon. Mix thoroughly. Sift the remaining 1/4 cup cocoa and 1/4 cup confectioners' sugar onto a large plate. Form the crumb mixture into 3/4-inch balls and roll them through the cocoa-sugar to coat. Store in a sealed container for up to 5 days. If necessary, touch them up with a light dusting of the remaining confectioners' sugar.
AMARETTO BON BON BALLS
Traditionally, I make a double-batch of bourbon balls every Thanksgiving weekend in preparation for gifting during the holiday season. The candies are great and everyone loves them, but I just can't stand the taste of bourbon, in any shape or form. A couple of years ago I raided the liquor cabinet and developed a sauced-up holiday candy that I can eat too! Now I annually produce double-batches of bourbon balls and amaretto bonbons.
Provided by Mercy
Categories Candy
Time P7DT30m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Blend all the ingredients together and shape into 30 one-inch balls.
- If the mixture turns out too wet/dry, balance it out by adding more powdered (icing) sugar to dry it out or more liquor to moisten it up.
- Roll the balls in extra powdered sugar, cocoa powder or chocolate milk powder.
- Store in an airtight container for at least one week before sampling.
- I have also successfully stored them in the refrigerator and in the freezer.
Nutrition Facts : Calories 229.9, Fat 9.2, SaturatedFat 1.8, Sodium 96.8, Carbohydrate 36, Fiber 1.7, Sugar 9.7, Protein 2.9
HOLIDAY CAKE BON BONS
Bite-sized bliss! Cake ball bon bons are a snap to make using cake mix and frosting and are an instant hit on any dessert tray.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 37
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
- In large bowl, crumble warm cake; stir in frosting until well blended. Refrigerate 1 to 2 hours or until firm enough to shape.
- Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
- Line another cookie sheet with foil. In 1-quart microwavable bowl, microwave 12 oz candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted and smooth. Remove one-third of the balls from the freezer. Using 2 forks, dip and roll each ball in coating. Place on foil-covered cookie sheet. Decorate as desired. Refrigerate cake balls about 10 minutes or until coating is set. Melt remaining candy coating in 12-oz batches; dip remaining balls. Serve at room temperature. Store in airtight container.
Nutrition Facts : Calories 280, Carbohydrate 34 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving (2 Bon Bons), Sodium 140 mg, Sugar 29 g, TransFat 1/2 g
MAPLE-PECAN BOURBON BALLS
The bourbon ball was created in 1938 by Ruth Hanly Booe, a former Kentucky school teacher turned candy maker. The creamy original was whisky-spiked, covered with chocolate and topped with a pecan. Modern-day versions, like this one, are simpler to put together: Vanilla wafers, toasted pecans, cocoa powder, confectioners' sugar and bourbon are combined in a food processor, rolled into balls and dunked in melted chocolate or rolled in confectioners' sugar. Ours also includes a bit of maple syrup for added depth. Bar chocolate, as opposed to chocolate chips, works much better for enrobing candies because chocolate chips have less cocoa butter and become too thick to coat evenly when melted.
Provided by Samantha Seneviratne
Categories candies, dessert
Time 45m
Yield About 2 1/2 dozen
Number Of Ingredients 9
Steps:
- In the bowl of a food processor, combine the vanilla wafers and pecans and process until fine crumbs form. Add the maple syrup, cocoa, bourbon, vanilla, salt and 1/3 cup confectioners' sugar and process until completely combined and the mixture holds together when shaped into a ball.
- Portion the dough into 1 tablespoon scoops and transfer them to a parchment-lined baking sheet. Once all the dough is portioned, roll the scoops into neat balls.
- Melt the chocolate over a double boiler on the stove or in short bursts in the microwave. Using two forks, dip each ball into the melted chocolate, and rotate to cover completely in chocolate coating. Tap each of the covered balls over the edge of the bowl to release excess chocolate and transfer to the prepared sheet. Alternatively, roll the uncoated balls in the 1/4 cup confectioners' sugar until coated.
- Transfer the sheet to the fridge to set for at least 20 minutes. Store in an airtight container in the fridge for up to one week.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 56 milligrams, Sugar 7 grams
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