Receta Valentine's Creamy Bon-Bons...
In case you're counting...this is Valentine recipe #4...one more to go and it will be up tomorrow...if the creek don't rise! There are two names for these delicious little jewels - one is Martha Washington Creams, which is what my friend Joni calls her mother-in-law's 3rd generation recipe for these delicious candy treats. Her recipe is very similar to one from my friend Dauri, who's recipe is called Momma's Bon-Bons. Joni's MIL and Dauri's Mom are Southern Gals...which got me thinking, painful as that was, were Creamy Bon-Bons a Southern thang? Well, after a quick check of several of my Southern cookbooks, I discovered that yes indeedy Scarlet, Creamy Bon-Bons are served with mint juleps and sweet tea at all the plantations! But don't go getting your petticoats into a twist...you don't have to be Southern to make these...you just need two things...a big bowl and the will power to resist eating every one as fast as you make them...then you will be able to say, "As God as my witness, I shall never go Bon-Bon-less again!"
Powdered sugar starts it off...followed by sweetened condensed milk, melted butter, coconut and maraschino cherries...(pecans can also be added but I was going to give some of these to people with nut allergies and I didn't want to kill anyone on Valentine's Day...but that's just me...if you want to put in the pecans, go for it!)...mixed altogether this turns into a most intoxicating medley...but wait...there's more!
After shaping into about a hundred little balls, they get dipped into melted white chocolate/almond bark. Dip one at a time, set on waxed paper...drizzle a little more chocolate over the top to create a design and an incredible mess...and then...oh...then...pop one into your mouth...eat it all at once and get it out of your system...after a nano second when you reach for your second one, just take a bite...let it slowly dissolve on your tongue...taste those bits of cherries...then take another bite...man alive, did someone just turn out the lights? Oh wait, that's just me slipping into a coma...
Valentine's Creamy Bon-Bons ~ Adapted from Joni Hilton and Dauri Reimer
- 2 pounds powdered sugar (one 32 oz. bag)
- 1 can (14 oz.) sweetened condensed milk
- 1 stick butter, melted
- 1 1/2 cups flaked coconut
- 1 1/2 cups finely chopped pecans, optional
- 15 maraschino cherries, chopped
- 3 packages of white chocolate chips (12 oz. each) or almond bark
Mix first six ingredients, at first with a wooden spoon and then with your hands. Chill in refrigerator for about 20 minutes. Dip hands in powdered sugar (and re-dip when needed to keep the candy from sticking to your hands) and shape mixture into 1-inch balls. Melt white chocolate/almond bark according to package directions. Dip candy, using your fingers, into chocolate; allow excess chocolate to drip off, then set onto waxed paper. Makes about 100 to 150 candies (if you use the nuts you'll get more candies).
“If I could be anything in the world I would want to be a teardrop because I would be born in your eyes, live on your cheeks, and die on your lips." ~ Unknown (This quote can be used to check your gag reflex to see if it's working properly.)
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