3 Delectable Bonbon Candy Recipes

What is a Bonbon?

A Bonbon is basically a candy that has a center of sweet fondant, fruit, or nuts. These centers are usually coated with chocolate or confectioner’s sugar.

According to Wikipedia, “The word Bonbon stems from the French word ‘bon’, which means good. These days, the word Bonbon refers to several types of sweets across the world.”

If you plan on giving your homemade confections as a gift or displaying them at a party, you will want to purchase mini candy boxes or mini muffin cups.

Shelf Life: If you keep your candies refrigerated, they should last 10-12 days.

Here are 3 of my favorite recipes.

Chocolate Bonbons

1 c. finely chopped nuts
1/2 c. butter, softened
1 c. peanut butter
1 tsp. vanilla extract
2 c. confectioner’s sugar
12 oz. pkg. chocolate morsels
2 Tbsp. paraffin wax

Combine nuts, butter, peanut butter, vanilla and powdered sugar together in a large bowl. Stir by hand; shape into balls. Dip into melted chocolate morsels and paraffin wax mixed together. Use fork to coat and drop onto waxed paper. Let cool and store in an airtight container.

Butterball Bonbons

2 c. flour
1/4 c. sugar
1/2 tsp. salt
1 c. butter
1 tsp. vanilla
2 1/2 c. finely chopped nuts (pecans)
confectioner’s sugar

Mix all of the above ingredients together (except for the confectioner’s sugar) and roll in 1/2″ balls. Place balls on cookie sheet. Bake 30 minutes at 350 degrees. As soon as they are done, roll the balls in confectioner’s sugar while still hot. When cool, roll in sugar again. Store in an airtight container.

Peppermint Bonbons

1 lb. vanilla flavored confectioner’s coating
1/2 c. whipping cream
1 1/4 tsp. peppermint extract
Crushed peppermint candies

In a heavy saucepan, melt confectioner’s coating over low heat. Remove from heat. Stir in whipping cream and peppermint extract. Beat at high speed with mixer until smooth. Chill in freezer for 25 minutes or until candy is stiff enough to be shaped. Form candy into round balls. Roll balls into crushed peppermint candy pieces. Arrange on a non-stick baking mat, let cool. Store in refrigerator in an airtight container.

Shelly Hill has been working from home since 1989 in Direct Sales. You can visit Shelly online at: http://www.classybusinesswomen.com or at http://wahmshelly.blogspot.com

whats an easy french recipe to make?

i have to make an easy french dish for my class… im not the best of a cook so i need seomthing easy that tastes good, and doesn’t take any weird ingrediants b/c i don’t ahve time to run to the store…

Answer
i found it athttp://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29124,00.html

6 heads of Belgian endive
1 1/2 tablespoons Champagne vinegar or white wine vinegar
3/4 teaspoon Dijon mustard
1 egg yolk*, at room temperature
3/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoons good olive oil
2 ripe Bartlett pears, halved, cored, and sliced
1/4 pound good Roquefort cheese
1/2 cup toasted walnut halves

Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.