Bonbon Recipe From 1930s

GRANDMAMA'S BON BONS WITH COCONUT

Steps:

• In a large bowl, mix all ingredients except the almond bark together, either with your hands or an electric mixer.
• Form bon bon dough into balls either with hands (for smaller ones) or cookie dough scoop (for great big gobby ones). Place on a cookie sheet and cover. Refrigerate for at least an hour.
• Melt chocolate bark by heating in the microwave at 45-second intervals, stirring after each, until smooth and creamy. Dip bon bons into chocolate and place on wax paper to harden.
• Store in refrigerator until ready to eat or gift.

BONBONS

Steps:

• In large bowl, combine margarine, confectioners' sugar, condensed milk, coconut, chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls. Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets. Freeze until hard.
• While bonbons are freezing, line a cookie sheet or flat surface with waxed paper. Combine chocolate chips and shortening in the top of a double boiler, over, not in, simmering water. Stir until melted. Using a toothpick or a fork, dip each bonbon in the melted chocolate. Place on waxed paper to dry. When chocolate has hardened, store bonbons in plastic bag in the freezer.