Whiskey Bon Bons Recipes
BON BONS
Chocolate covered coconut and walnut candy.
Provided by Paulette
Categories Desserts Candy Recipes Nut Candy Recipes
Time 3h
Yield 15
Number Of Ingredients 7
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.
Nutrition Facts : Calories 835.9 calories, Carbohydrate 110.3 g, Cholesterol 57.7 mg, Fat 45.8 g, Fiber 5.1 g, Protein 5.7 g, SaturatedFat 27.1 g, Sodium 242.9 mg, Sugar 101.6 g
BONBONS
This recipe was made by my mother only around Christmas time. Now, I carry on the tradition of this sweet confection.
Provided by Diane
Categories Desserts Chocolate Dessert Recipes
Time 2h20m
Yield 75
Number Of Ingredients 8
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.
Nutrition Facts : Calories 144.9 calories, Carbohydrate 18.9 g, Cholesterol 1.8 mg, Fat 8 g, Fiber 1 g, Protein 1.1 g, SaturatedFat 3.8 g, Sodium 36.7 mg, Sugar 17.5 g
CHOCOLATE CREAM BONBONS
My grandmother gave me this tasty recipe when I was a girl. Some of my fondest childhood memories are of her huge kitchen and all the delicious treats she made. -Joan Lewis, Reno, Nevada
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 6 dozen.
Number Of Ingredients 6
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.)
Nutrition Facts : Calories 84 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 11mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
BOOZY BON BONS
I've had this recipe for years and don't really know where I got it. I've only ever made these during the Christmas season. I store them in an old clear glass, clasp-lid mason jar with gold glittered decorations and a pretty ribbon. Cooking time is standing time. Rum or Brandy can be substituted for the whiskey. For those of you in the UK, you can substitute digestive bisquits for the wafers and also sub golden syrup for the corn syrup.
Provided by CulinaryQueen
Categories Candy
Time 1h10m
Yield 60 bon bons
Number Of Ingredients 7
Steps:
- Put cookies into a large ziplock bag and crush with a rolling pin or put into a food processor until you have very fine crumbs.
- Mix the 1 cup powdered sugar, cocoa powder and walnuts thoroughly. Add to the cookie crumbs in a large bowl and mix together.
- Add the corn syrup and whiskey and stir to combine. If mixture seems dry, add more whiskey, about a tablespoon at a time, up to 1/4 cup more. Do not add any more than this or the mixture will be too wet.
- Let mixture stand for 20 minutes.
- Roll into 1" balls, then roll in powdered sugar and place on waxed paper. Let dry 30 minutes.
- Store in airtight container 2-3 weeks to ripen before eating.
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SIX NATIONS RECIPE: HAGGIS BONBONS WITH A TALISKER WHISKY ...
From foodanddrink.scotsman.com
Estimated Reading Time 3 mins
- For the haggis, prepare three bowls: one with flour, one with the egg mixture and one with breadcrumbs.
- Divide the haggis into small pieces and roll into balls, then coat them in flour, dip in the egg mixture and roll in the breadcrumbs.
- Refrigerate for an hour before cooking, then deep-fry in vegetable oil for 3 minutes – or until the balls have a crisp exterior. Drain on kitchen paper.
- For the whisky brose, heat the double cream in a pan over a medium heat, then add the whisky and stir to combine.
- Increase the heat so the mixture starts to simmer and cook for 1-2 minutes. Remove the pan from the heat and season to taste with the salt and pepper.
- Add the freshly chopped chives and lemon juice, then pour the sauce into a ramekin and serve alongside the haggis bon bons.
BOURBON BONBONS RECIPE | MYRECIPES
Ingredient Checklist. ½ cup butter, softened ; 5 ½ cups sifted powdered sugar ; ¼ cup bourbon ; ½ cup finely chopped pecans ; 1 (12-ounce) package semi-sweet chocolate morsels
From myrecipes.com
From myrecipes.com
- Beat butter in a large mixing bowl at medium speed of an electric mixer; gradually add sugar, beating well. Add bourbon and pecans; mix well.
- Shape mixture into 1-inch balls, and place on waxed paper lined baking sheets. Chill at least 30 minutes.
- Place chocolate morsels in top of a double boiler. Cook over simmering water, stirring constantly, until chocolate melts. Remove from heat, leaving chocolate over hot water. Using 2 forks, quickly dip chilled balls, one at a time, into melted chocolate. (To maintain coating consistency, add a small amount of warm milk to chocolate, if necessary.) Return bonbons to waxed paper-lined baking sheets, and chill until firm. Store in airtight containers in refrigerator.
HAGGIS BON BONS WITH WHISKY SAUCE RECIPE - WAITROSE
2016-12-21 Roll the haggis balls in the paprika flour, then in the beaten egg and finally in the breadcrumbs until evenly coated. Transfer to a baking tray and chill for 10 minutes. Meanwhile, stir together the mayonnaise, wholegrain mustard and whisky. Spoon into a serving bowl and set aside. Pour vegetable oil into a medium saucepan to a depth of about 6cm.
From waitrose.com
Servings 24Total Time 25 minsCategory AccompanimentCalories 105 per serving
From waitrose.com
Servings 24Total Time 25 minsCategory AccompanimentCalories 105 per serving
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2019-01-23 Roll the haggis balls in the paprika flour, then in the beaten egg and finally in the breadcrumbs until evenly coated. Transfer to a baking tray …
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2019-01-23 Roll the haggis balls in the paprika flour, then in the beaten egg and finally in the breadcrumbs until evenly coated. Transfer to a baking tray and chill for 10min. Meanwhile, stir together the mayonnaise, wholegrain mustard and whisky. Spoon into a serving bowl and set aside. Pour vegetable oil into a medium saucepan to a depth of about 6cm.
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HAGGIS BON BONS WITH WHISKY SAUCE RECIPE
Jan 2, 2018 - Haggis bon bons with whisky sauce at waitrose.com. Visit the Waitrose website for more Burns Night recipes and ideas. Jan 2, 2018 - Haggis bon bons with whisky sauce at waitrose.com. Visit the Waitrose website for more Burns Night recipes and ideas. Pinterest. Today . Explore. When the auto-complete results are available, use the up and down arrows to …
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Adjust electric fryer to 160C, gently lower the Bon mix in to the fryer and cook for 3-4 minutes until a light golden brown. To serve, spoon turnip purée onto plate, place potato fritter on top and arrange three Haggis Bon Bons on fritter. Drizzle some Whisky Grain Mustard Sauce over the top, and add a little extra on the side.
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