Yesterday I made 9 dozen bon bons for my sweethearts. I have a lot of people to be grateful for. These bon bons are perfect little treats for my sweethearts. They are definitely sweet so one or two per package go a very long way. I used fat free sweetened condensed milk in mine and it didn’t change the recipe. I am laughing at myself thinking that a little fat free will make up for 3 lbs of confectioner sugar. I made the gift sacks as well and added a few stickers. I have the instructions for the gift bags as well.
Any way here is the recipe.
1 c. butter melted
1 14 oz can of sweetened condensed milk
3 lbs. confectioners’s sugar
For cookies a creme
1/2 cup cream-filled chocolae sandwich cookie crums
1 lb. white candy coating, chopped
For the chocolate covered cherries
54 marachino cherries, patted dry
1 lb. milk chocolate candy coating, chopped
In a large bowl, combine butter and milk. Gradually beat in confectioner’s sugar until a smooth dough is formed. Divide in half; cover with plastic wrap.
For bonbons, stir cookie crums into ne portion. Shapte into 1-in. balls. In a microwave-safe bowl or heavy saucepan, melt white candy coating; stir until smooth. Dip balls in candy coating, allowing excess to drip off; place on waxed paper-lined baking sheets. Chill until firm.
For chocolate-covered cherries, shape one portion into 1-in. balls; flatten to 2-in. circles. Wrap each circle around a cherry and gently shape into a ball. Place on waxed paper. Melt chocolate candy coating; stir until smooth. Dip balls in chocolate, allowing excess to drip off; place on waxed paper-lined baking sheets. Chill until firm.
