Grandma Cole's BonBons

It never failed, every Christmas we would get a package from Grandma Cole (hubby's mother) containing dozens of all kinds of homemade goodies, including her famous Chocolate BonBons.  Grandma Cole loved baking.  She started early in the season and would spend many a day in the kitchen baking hundreds of goodies.  Everybody loved her BonBons though.  They were big, fat, tasty and very chocolatey.

As Grandma Cole got older though, it got harder and harder for her to bake.  She would still make the BonBons but not as many.  Now that Grandma Cole is gone, we miss receiving her packages of goodies.  I have her recipe box and found the BonBon recipe.  Since we now live hundreds of miles from our kids, I feel it my responsibility to take over and send them a package full of homemade goodies, just the way Grandma Cole used to do for us.

Grandma Cole made two kinds of BonBons.  One had a peanut butter filling and the other had a creamy coconut filling.  Here are the recipes:

Peanut Butter Chocolate BonBons
1 1/2 sticks of butter, softened
1 1 lb. box (or 4 cups) of confectioners sugar
1 cup of peanut butter
1 1/2  10 oz. Pkg of Ghiradelli melting wafers  (Grandma used paraffin wax and I chose to go the easier route)
1 cup of peanuts, crushed

Combine the butter, confectioners sugar and peanut butter until creamy.  Form into balls.

Follow directions on the package on melting the chocolate wafers.  I used the double boiler method.  With two forks, dip balls into melted chocolate.  Gently roll the ball around to get it covered completely in chocolate.

Gently remove, tap excess chocolate

 and transfer to wax paper covered tray.  Repeat dipping process with each ball.  Set aside to cool.

Chop peanuts in food processor or by hand.  Roll chocolate bonbons in peanuts (this is optional).  Reserve extra peanuts for next recipe.

Set aside to harden.  Since I'm planning to send these miles and miles away, I went ahead and wrapped each one individually in wax paper, just the way Grandma Cole used to do.

Coconut Creamy Chocolate BonBons
1 can condensed milk

2 tsps. vanilla extract
2 1 lb. boxes (or 8 cups) of confectioners sugar
2 cups of angel flake coconut
1 pinch of salt
1 cup of softened butter
2 cups of chopped nuts
1 1/2 10 oz. pkg. of Ghiradelli melting wafers (again, Grandma used paraffin wax and I chose to go the easier route)

In a large bowl, combine all the ingredients, except for the chocolate wafers, until well blended.  I started out mixing it using my Artisan Kitchen Aid stand mixer but it was too much for my mixer so I removed the bowl and dug my hands into the dough. It took a bit of muscle work to get it mixed together well but I did it!  Refrigerate dough for at least a 1/2 hour.

Remove from refrigerator and roll into balls.  Place into freezer until firm, about 1/2 hour.

Melt the chocolate wafers according to pkg. directions.  Dip the balls into the chocolate (follow the same process as the Peanut Butter BonBons).  Place on wax paper covered tray and let harden.  I also wrapped these individually into wax paper for the same reason.

Both recipes made around 126 BonBons!  Whew!  I wrapped them up in wax paper and then placed them in some baggies and into the freezer.  Tomorrow I make sugar cookies.

What a good feeling it is to know that these goodies will put a smile on the face of my kids and grandkids.  Just like when we would receive Grandma Cole's package of goodies.  Paying it forward.

Until next time,