Creamy German Toffee Candy Sahne Bonbon For One Or Two Recipes

CRUNCHY PEANUT & TOFFEE BONBONS

Steps:

• Put the peanut butter, butter and sugar in a food processor. Pulse until it comes together. Add the toffee and pulse again. Remove and, using the palms of your hands, roll mixture into small balls. Place on a tray. Chill for 30 mins.
• Melt the chocolate in a heatproof bowl in the microwave on High for 1 min or set over a pan of boiling water (make sure the bowl doesn't touch the water). Using a fork, dip the balls, one at a time, until half covered in chocolate. Roll in the peanuts. Put on a tray lined with baking parchment and leave to harden (about 2 hrs).
• Store between layers of baking parchment in a covered container and keep chilled. Will keep for 1 week in an airtight container.

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.

CREAMY GERMAN TOFFEE CANDY (SAHNE-BONBON) FOR ONE OR TWO

Steps:

• Bring the milk and the sugar to a boil in a pot, stirring constantly and cook until the mixture turns a light-brown color.
• Pour the hot mixture onto a sheet of dampened parchment paper.
• When the mixture is about halfway set, use a dampened knife to cut it into small squares. Leave to dry completely.

GLAZED TOFFEE BONBONS

Steps:

• Heat oven to 325°F. In large bowl, beat 1/2 cup butter, 1/2 cup brown sugar, the vanilla and egg with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, baking soda and salt. Reserve 1/3 of the chopped candy for garnish. Stir remaining chopped candy into dough. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 1 inch apart.
• Bake 11 to 14 minutes or until edges start to brown and tops of cookies feel set when tapped. Place cooling racks on waxed paper. Immediately remove cookies from cookie sheets to cooling racks.
• Meanwhile, in 1-quart saucepan, heat 1/4 cup butter, 1/2 cup brown sugar and 2 tablespoons of the milk over medium-low heat, stirring frequently, until mixture just comes to a boil and sugar is dissolved. Stir in powdered sugar; beat with wire whisk if necessary to remove lumps. Immediately dip tops of cookies into glaze, or spread glaze on tops of cookies. (Cookies don't need to be completely cooled, just firm and set.) Place on rack; let stand about 10 minutes until glaze is set. If glaze starts to set in saucepan, reheat over medium-low heat and beat with whisk until softened.
• Place chocolate chips and vanilla chips in separate small microwavable bowls. Microwave each on High 1 1/2 to 2 minutes, stirring every 30 seconds, until melted and smooth. Using tip of spoon, drizzle each flavor generously over cookies. Sprinkle with remaining candy. Refrigerate 20 minutes to set quickly.

CHOCOLATE CREAM BONBONS

Steps:

• In a large bowl, combine confectioners' sugar, pecans, milk and butter. Roll into 1-in. balls. Place on waxed paper-lined baking sheets. Cover and refrigerate overnight., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. (If balls are too soft to dip, freezer until firm, 3-5 minutes.)

BONBON'S

Steps:

• Mix together butter, peanut butter, dates, walnuts, and sugar.
• Roll into balls 1/2 inch and place on wax paper.
• Melt chips and paraffin in a double broiler over low heat.
• With a fork dip each ball into chocolate, allowing excess to drain. Place balls on wax paper and chill for 20 minutes.

GERMAN CHOCOLATE TOFFEE COOKIES

Steps:

• In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in chocolate. Add eggs, one at a time, beating well after each addition. Beat in water and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in toffee bits and walnuts. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks to cool.