Fruit Cake Bon Bons Recipes

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.

HOLIDAY CAKE BON BONS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
• In large bowl, crumble warm cake; stir in frosting until well blended. Refrigerate 1 to 2 hours or until firm enough to shape.
• Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
• Line another cookie sheet with foil. In 1-quart microwavable bowl, microwave 12 oz candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted and smooth. Remove one-third of the balls from the freezer. Using 2 forks, dip and roll each ball in coating. Place on foil-covered cookie sheet. Decorate as desired. Refrigerate cake balls about 10 minutes or until coating is set. Melt remaining candy coating in 12-oz batches; dip remaining balls. Serve at room temperature. Store in airtight container.

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.

COOKIES AND CREAM BONBONS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick cookie sheets). Lightly grease or spray cookie sheets. In large bowl, mix cake mix, butter and egg with spoon until dough forms (some dry mix will remain).
• Shape 1 level measuring tablespoon of dough around each candy, covering completely. Place 2 inches apart on cookie sheet.
• Bake 7 to 10 minutes or until cookies begin to look dry and cracked on surface. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• Make White and Dark Chocolate Glazes. In small microwavable bowl, microwave white baking bar and 1/2 teaspoon of the oil uncovered on High 20 to 30 seconds; stir until melted and smooth. In another small microwavable bowl, microwave chocolate chips and remaining 1/2 teaspoon oil uncovered on High 20 to 30 seconds; stir until melted and smooth. Place each glaze in separate resealable plastic food-storage bag. Cut small tip from one corner of each bag. Drizzle glazes over cookies. Store covered.