Holiday 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.  

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.