Family Favorites...Maple Cream Bon Bons

These are an easy recipe to start learning to make dipped chocolates.  Myrna’s the expert, but even I could turn out some delicious homemade candy with this recipe. 
These are rich, so I used a size 100 scoop, about 2 teaspoons, and it was plenty.  It helps to let the filling set up a little in the refrigerator before making your balls, then freeze them.  The original recipe called for 3 tbsp. flavoring...2 was enough for us.  It may depend on the quality of your flavoring.  Try 2, taste, and then add if necessary.  I used pecans, because that’s what I had on hand, and the nuts certainly added a lot.  Use your electric mixer for the filling to make it easy.
I like to use a double boiler for melting chocolate; it helps keep it warm longer.  Myrna suggests adding a teaspoon or so of shortening (not butter) to the chocolate if it starts to get too thick.  I also put mine back on the stove and let it warm up again before I finished.  Use two forks for dipping, and scrape the fork on your pan edge to get rid of globs of chocolate.  
I also dipped some in plain milk chocolate chips, and we liked those the best.  I had a little chocolate left over, and I threw in some salted peanuts and spooned out some peanut clusters as a bonus.
Maple Cream Bon Bons
  1        cup  Butter (No substitutions)
  3 ½    cups  Powdered Sugar
  3        tablespoons Maple Flavoring (I used 2 Tablespoons)
  2        cups  Walnuts -- chopped
  2        cups  Semisweet Chocolate Chips
  1        cup  Butterscotch Chips
In a mixing bowl, cream the butter, sugar and maple flavoring until smooth.  Stir in the walnuts.
Shape into 1 inch balls; place on wax paper lined baking sheets.  Freeze until firm.
In a microwave or heavy saucepan, melt the chips; dip the balls and place on waxed paper lined baking sheets.
Refrigerate until hardened.   Store in the refrigerator.
  "Taste of Home Holiday Recipe Card Collection 2002"
  "5 dozen"
Per Serving: 118 Calories; 7g Fat (51.9% calories from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 33mg Sodium.  Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates.

6 comments:

  1. Oh, you are tempting me! My daughter is an excellent "candy" maker, but I think I lack the patience for anything putzy whether it be making something like those luscious looking bon bons or preparing a dish that takes more than two pans. However . . . I'm weakening here . . . , I do love a good cream-filled chocolate. You make the recipe sound like something I maybe could handle without getting my knickers in a twist. Thanks for sharing, as usual.

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    1. Well, these are about the only dipped chocolates I'll make...just not too fussy and they are good!

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  2. I read a tip recently which said to take the middle tines out of plastic forks and to use those for dipping chocolates. Sounds like it might be helpful. I love anything maple so hope to try these.

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    1. Sounds like it would work, and cheaper than a candy dipping fork, especially if you only dip chocolates once or twice a year! Thanks for the suggestion.

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  3. Yummy.
    Noticed that this makes up to 5 doz. which is a good thing. :-}
    Gives me a chance to eat a few while I'm packing some up to put in gift baskets :}

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