Boozy Bon Bons Food

FRUIT CAKE BON BONS

Steps:

• 1. Blend together molasses and water in a large deep saucepan. Place over low heat; stir constantly until mixture comes to a boil. Add raisins; bring to a boil again. Reduce heat and simmer 5 minutes. Remove from heat and stir in candied fruit. Set aside.
• 2. Cream together butter and sugar. Blend in eggs, one at a time. Sift together flour, soda and spices; add to butter mixture alternately with orange juice. Add molasses-fruit mixture and chopped nuts; blend.
• 3. Line mini cupcake pan with liners. Spoon in fruit cake mixture. If desired, garnish with pecan half or an additional cherry half. Bake at 325F for 15-20 min. (check) Cool before storing. Makes 6 doz fruit cake bon bons.

BOOZY BON BONS

Steps:

• Put cookies into a large ziplock bag and crush with a rolling pin or put into a food processor until you have very fine crumbs.
• Mix the 1 cup powdered sugar, cocoa powder and walnuts thoroughly. Add to the cookie crumbs in a large bowl and mix together.
• Add the corn syrup and whiskey and stir to combine. If mixture seems dry, add more whiskey, about a tablespoon at a time, up to 1/4 cup more. Do not add any more than this or the mixture will be too wet.
• Let mixture stand for 20 minutes.
• Roll into 1" balls, then roll in powdered sugar and place on waxed paper. Let dry 30 minutes.
• Store in airtight container 2-3 weeks to ripen before eating.

BOOZY CARAMEL BONBONS RECIPE

Steps:

• In a medium saucepan with a heavy bottom, combine the sugar, water, and corn syrup and stir. Wash down the sides with a pastry brush dipped in clean water, then place over medium-high heat for 7-10 minutes, at which point the mixture will begin to darken. Swirl the pot to even out the caramelization, and allow the caramel to turn deep amber. Then, stand back and slowly add the cream (the mixture will sputter, rise in the pot, and spit; be very careful) and turn off the heat. Once it is safe, whisk in the heavy cream, until smooth. Whisk in the butter until it melts completely. Whisk in the vanilla seeds, booze, and salt and allow the mixture to cool completely.
• Chop the chocolate into very small pieces and divide the chocolate evenly into one very large bowl and one small bowl (the large bowl is the bowl that you will melt the chocolate in, the small one contains the "seed" chocolate for tempering). Set a pot of water to boil on the stove. When the water is boiling, turn off the heat and place the large bowl of chocolate over the water. Temper the chocolate (for a full tutorial, click here ) by stirring to bring to chocolate to 115°F. Then, begin adding the reserved chocolate a little at a time and vigorously stirring the mixture, without stopping. Continue to add the reserved seed chocolate and agitating until the chocolate comes down to 90°F. The chocolate is now tempered. Check to be sure that there are no solid pieces of chocolate left in the bowl.
• Wave the mold over a flame on the stove or place it in a warm oven for just a moment to warm it up slightly (this will help the chocolate flow over it, rather than seizing up immediately when it hits the mold, which prevents air bubbles from forming). Then pour the chocolate into each of the cavities in the mold. Allow it to stand for 10 seconds, then invert the mold over the bowl, allowing the excess chocolate to run off. Tap the mold to shake out additional excess, then turn the mold back over. With a flexible metal scraper, scrape over the top, cleaning off any excess chocolate on the sides. Place the mold in the fridge for 2-3 minutes, then remove.
• Sprinkle a pinch of sea salt into each of the shells. Using a piping bag fitted with a small tip or a cone of parchment, pipe the cooled caramel into the shells, stopping a 3-4 millimeters below the edge (it's very important to leave room, otherwise the chocolates will not seal). Ensure that the chocolate is still tempered (if it is not, you will need to bring it back to 115°F once again, then down to 90°F, otherwise, your bonbons will be streaky on the bottom). Pipe or pour chocolate over the tops of each bonbon. Scrape the top clean to create a seal, then place the mold in the fridge for 2-3 minutes and remove. Twist the mold to release the chocolates, then turn it upside down and tap them out of the mold. Clear the work surface of bonbons, and pound the mold against the counter to release any stragglers. Store the chocolates in a cool, dry place.

LEMON BON BONS

Steps:

• mix butter with sugar till light and fluffy -- add cornstarch and flour, mixing well.refrigerate until easy to handle.about 1-2 hours.
• preheat oven to 350* --
• shape dough into 1" balls.
• Place balls on nuts scattered on waxed paper.
• flatten with bottom of glass .
• put cookies, nut side down on ungreased cookie sheet.
• bake 15 minutes.
• frost with bon bon frosting.
• to prepare BON BON FROSTING:.
• blend sugar, butter and lemon juice.till smooth.if desired, add yellow food coloring.

OREO BON BONS

Steps:

• Place oreos in the food processor & pulse until roughly chopped.
• Add cream cheese and process until completely combined.
• Line baking pan with aluminum foil.
• Roll into ball and place on foil.
• Place in freezer until firm.
• Melt chocolate according to directions on package.
• Dip balls into chocolate to cover, place back on foil.
• Melt chips according to package.
• Pour melted chips in ziplock bag and cut the top off one corner.
• Drizzle with the melted chocolate chips as desired.
• Let chocolate set and serve.

OREO BON-BONS

Steps:

• Grind all the cookies in a food processor. Mix in the softened cream cheese. Roll out small balls of the cookie and cream cheese mixture and set in the refrigerator for a couple hours. Dip them in melted white chocolate, then chill in the frig again until chocolate is firm.

COCONUT BON BONS

Steps:

• In a medium bowl, mix together cream cheese, SPLENDA, and sweetened condensed milk.
• Mix in the coconut and rice cereal to form a workable dough. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour.
• Melt chocolate and shortening over a double boiler, stirring occasionally until smooth. Remove from heat when melted, and stir to make sure the shortening is fully incorporated.
• Use toothpicks to hold the balls while dipping in the chocolate. Set on wax paper to dry.