Orange Bon Bon 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.

BON BONS

Steps:

• Cream together butter, powdered sugar and coconut. Stir walnuts and condensed milk into the mixture. Roll into 1 inch balls and arrange on waxed paper covered cookie sheets. Refrigerate for at least 2 hours.
• Melt chocolate chips and shortening top of double boiler over medium-low heat. Working in small batches, dip balls in chocolate until covered. Place on waxed paper covered cookie sheets and refrigerate. When firm, store covered in refrigerator.

CREAMY ORANGE BON BONS

Steps:

• With a small ice cream scoop or melon baller, scoop balls of vanilla ice cream onto a cold cookie sheet lined with waxed paper. Place in freezer to refreeze the ice cream balls to firm.
• Put the chocolate in a microwave safe bowl and microwave at medium until liquid, about 1 1/2 minutes. Stop and stir every 30 seconds until melted, be careful not to burn it.
• Spread the orange drink powder onto a large plate. Roll the ice cream balls in the powder and put them back on the cookie sheet. Drizzle the melted chocolate over the ice cream balls. Return to the freezer until ready to serve. Enjoy!

CARAMEL AND CHOCOLATE BON BON SANDWICHES

Steps:

• Special equipment: 2-ounce ice cream scooper
• Place a large plate or small platter in the freezer for at least 30 minutes.
• Set up an assembly line for the rolling and coating of the ice cream balls in the following order: ice cream, bowl of coconut flakes and the caramel sauce. Remove the ice cream from the freezer and allow to soften, about 5 minutes. Remove the cold plate from the freezer and place at the end of the assembly line.
• Using a 2-ounce ice cream scooper, roll 1 ball of ice cream and place into the coconut flakes. From there, place it onto the cold plate. Drizzle with the caramel sauce and repeat. You should be able to make about 6 large bonbons.
• Place the bonbons into the freezer to set for at least 15 minutes. Then, remove the bonbons from the freezer and sandwich each one between 2 of the chocolate chip cookies.

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.)

ORANGE BON BON CAKE

Steps:

• To make Cake: Combine shortening, salt and grated orange rind.
• Add sugar gradually and cream until light and fluffy.
• Add eggs, one at a time, beating thoroughly after each addition.
• Add baking powder to flour and sift 3 times.
• combine orange juice and lemon juice and add water to make 1 cup.
• Add small amounts of flour to creamed mixture, alternately with combined fruit juices and water, mixing after each addition until smooth.
• Pour batter into two deep 9-inch layer pans greased and floured.
• Bake in moderately hot oven (375°F) 25 to 30 minutes.
• Spread Bonbon Frosting between layers and on top and sides of cake.
• To make Bonbon Frosting:
• Let orange rind stand in orange juice 10 minutes, then strain.
• Cream shortening, butter and salt together.
• Add 1/2 cup sugar gradually, creaming until light and fluffy.
• Add melted chocolate and blend.
• Add remaining sugar, alternately with orange juice, beating until smooth.
• Add hot cream and beat well.
• Add just enough cream to make a nice spreading consistency.
• Makes enough frosting to cover tops and sides of two 9-inch layers.

CREAM CHEESE BONBONS

Steps:

• In a small bowl, beat the cream cheese, sugar substitute, sugar and vanilla until smooth. Stir in coconut. Refrigerate for 30 minutes or until easy to handle., Shape into 1-in. balls; roll in grated chocolate. Refrigerate for at least 1 hour. Store in an airtight container in the refrigerator.