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.

9 comments:

  1. Hi. Someone just told me about your blog and also "Cooking With Mr. C." on Facebook.(also a blog) I just "Liked" his Facebook page and came to your site. It's great. I'm so glad when people share their favorite blogs with each other. Denise

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  2. Sue, I believe these are the same candies that are in one of the Taste of Home Quick Cooking annuals. These are VERY good!
    I have been making them almost every year for Christmas but instead of maple flavoring, I use almond. I leave the nuts out, only because my DD doesn't like nuts, I like to freeze them, too. It makes it easier to dip. I use almond chocolate almond bark to dip. But be sure to cover completely. I missed a few spots once and they looked like little worms coming out! I guess that works for Halloween, though! Anyway, I think everyone who has tried them has loved them.
    Happy Monday!

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    Replies
    1. Mecky...Now, almond sounds good too. Thanks for the hints.

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  3. I LOVE anything maple and this sounds good and easy. I will definitely be making these soon!

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  4. Thank you for posting this. I am looking for new Christmas Candy ideas:)

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  5. These sound sinfully good and I LOVE maple. Thanks for the great idea just in time for the holiday seasons planning!

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  6. Thank you for your delicious recipes :) Could I leave out the nuts in this recipe or are they necessary.

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    Replies
    1. The nuts make the filling a little firmer, but they are not necessary.

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  7. Thank you for your quick reply :) Have a wonderful day and Happy Holidays

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