caramel bonbon recipe
You can buy expensive ones, but they can also be as cheap as $2 or $3, so this doesn't have to be a big investment.
They can be stored in an airtight container for up to 2 weeks. We decorated the tops of these bonbons with a quick drybrush of copper Recipe courtesy of Susan Notter It has not been tested for home use.
Melt the chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating. This recipe was provided by a chef, restaurant or culinary professional. If the chocolate coating has set, re-warm it in the microwave until its fluid, then spoon chocolate over each bonbon, and use the scraper or spatula again to remove any excess chocolate from the molds. The bonbon molds can be purchased online—just google "bonbon mold" to find many different options. And watch videos demonstrating recipe prep and cooking techniques. Amazon even carries many choices. The Spruce Eats uses cookies to provide you with a great user experience.
All you need are some bonbon molds and a few common pantry items to make these gorgeous, gourmet candies in your own kitchen. Refrigerate the molds once more, for 10 to 15 minutes, until the coating is completely set. Looking to make the best desserts ever?
Spoon some of the coating into each of the bonbon cavities, coming up to the top of the cavities. Let it sit for 1 to 2 minutes, then cover your work surface in parchment or waxed paper, and turn the molds upside down, letting the excess chocolate drip out of the molds and onto the parchment. Recipe courtesy of Susan Notter
Combine the water, sugar, and salt in a medium saucepan over medium heat. While the sugar is boiling, place the cream in a small saucepan over low heat to warm it up. Refrigerate the molds for 10 minutes, until the coating is completely set. You don’t need it to boil, you just want it to be warm and not cold from the refrigerator when you add it to the sugar. Get Caramel Filled Chocolate Bonbons Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts.
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making. This process can be speeded up by placing the bowl in the refrigerator.
Stir while the sugar dissolves, and brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. The yield of this recipe will depend on the molds you buy—if your bonbon molds are small (around 1"), you'll get about 50 candies, but if they're very large or deep, you might get closer to 20 to 25 bonbons. Take the pan from the heat, and stir in the vanilla extract. Pour the caramel into a heat-safe bowl, and let it cool to room temperature. And watch videos demonstrating recipe prep and cooking techniques. These Gooey Caramel Bonbons are just as good as expensive bonbons you can buy at fancy chocolate shops, but they're a fraction of the cost. It will bubble and steam at this point, so be careful and stand back.
Reduce the heat to medium-low and continue to cook the caramel, stirring occasionally with a spatula, until the thermometer reaches 245 F/118 C.
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