Lazy J Bar C

Lazy J Bar C

Tuesday, December 20, 2011

Chocolate Dipped Bon-Bons


This is my favorite of all the Christmas candy recipes! I can remember as a kid, every time I would be in the kitchen, I would have to snitch one of these out of the fridge! My mom would always say "Who has been in the Bon-Bons?!? There won't be any left for Christmas!" I'm still pretty bad about snitching one every time I get in the fridge but who can blame me when you have sweetened condensed milk, coconut, pecans and powdered sugar all rolled up and dipped in semi-sweet chocolate! YUM!! They are kind of like a Mounds candy bar with pecans added in.

This recipe makes a LOT so you might want to consider cutting it in half. That is what I do now and I use the other half of the can of sweetened condensed milk to make half a recipe of Magic Cookie Bars. My mom's original recipe also calls for paraffin wax to be melted with the dipping chocolate to give it a hard, shiny shell. I still use paraffin but if you don't want to, you can use some solid vegetable shortening instead.

Bon-Bons

1 can sweetened condensed milk (Eagle Brand not evaporated milk)
7 1/2 ounces shredded coconut
3 cups finely chopped pecans
2 sticks butter, softened
2 pounds powdered sugar
24 ounces semi-sweet chocolate chips
1/2 stick paraffin wax, grated or finely chopped

Mix first five ingredients together well. Refrigerate for a couple of hours to make the dough easy to handle. Roll dough into 1-inch balls. At this point, I usually put them back in the fridge for an hour to make them easier to dip.

Melt chocolate chips and paraffin together in a double boiler or in the microwave. I use the microwave so that it is easier to remelt if it starts getting too thick. (If you use the paraffin, do be careful because it can ignite.) Toss a couple of bon-bons in the chocolate and then using a fork, take them out one at a time dragging the fork across the top of the bowl to remove excess chocolate and place on wax paper to harden.


I got all these from half a recipe plus half as many again that you can see in the back on the right. These candies aren't difficult to make but they do take awhile because of the chilling time.

Here's the one I snitched this morning before going down to milk the goat! ;-)

16 comments:

Tayet Silverspoon said...

Would it be weird if we had the exact same holiday plates? Because we do.

Heidi said...

Yum!
You got my attention Candy. I cannot resist chocolate. They look so good and I like the fact that there aren't a million ingredients or things we don't have in the kitchen already. Thanks! Have a Merry Christmas!

wildlifewatcher said...

Hi Candy, I think just maybe I can make this scrumptious recipe with artificial sweetener. I will try it out. Thanks for sharing - you always have great things to tell us about. Love the blog! Have a super great day and a great Wednesday, too!

wildlifewatcher said...

Hi again Candy, One last thought of mine: I will try to find some hard dark chocolate that has less sugar to avoid the alcohol based chocolate sweeteners because these do not agree with my innards. : ) I have Diabetes.
Keep up the excellent blog work! I so appreciate it!

dr momi said...

I love Mounds bars AND have all the ingredients....huh, and the time! I'm off to make candy.....

Kathy Felsted Usher said...

I love Mounds! I didn't realize you can eat paraffin though. Does it require the paraffin to solidify or does it just make it easier?

Candy C. said...

Tayet,
Nope, just shows we both have good taste! :)

wildlifewatcher,
I hope you figure out a way to make it diabetic friendly, keep us posted!

Candy C. said...

Jean,
Enjoy your candy making!

Kathy,
The paraffin makes it easier and gives the finished candy a glossy, kind of crunchy coating. You could also use the stuff made especially for coating.

Candy C. said...

Heidi,
You have a Merry Christmas too!! Thanks for all the fun blog hops recently! :)

Carolyn Renee said...

Question....how much is 1/2 a parafin stick (amount, not price)?

Ngo Family Farm said...

Oh, yummy yummy! I make a similar treat, but filled with peanut butter. I love coconut, though, so these are right up my alley! Thanks for sharing your recipe.
-Jaime

Kateri said...

Wow, that is interesting about the parafin...had no idea that was edible! My husband would totally love these. I'm trying to avoid making too many sweets this year though, cause I am not eating them...I'm trying to decide if I should just stick with a few of my husband's tried and true favorites or brance out a bit...

Tombstone Livestock said...

hmmmmm, I have avoided making fudge again this year, cause I don't need to eat it, but I might just have to try this recipe.

Merry Christmas

Candy C. said...

Carolyn Renee,
The stuff comes in a one-pound box with four individual 1/4-pound sticks/slabs so I guess half a stick would be 2 ounces. My mom's original recipe called for a whole stick but I don't use that much.

Jaime,
I usually make the peanut butter balls too! :)

Candy C. said...

Kateri,
Tried and true are usually the best! :)

Tombstone Livestock,
Thankfully, most of what I make is going to family and friends! ;-)

SweetLand Farm said...

OH YUM!! They look so good! I've only ever had store bought bon bons. Maybe next year I shall try some real ones!! I love to make choc for Christmas with the kiddos!