These Bonbon confections are made with a fondant center and dipped in a fondant coating. Bonbons have so many variations depending of what you desire that you can make these look and taste anyway you want.

Some bonbon variations include simply rolling the fondant into small balls, or form a piece of fondant around a small nut or small piece of dried fruit; leave the basic and delicious sugar fondant flavor as is or add a bit of flavoring, such as almond or mint to either the middle or coating, or both; use food coloring to tint either the middle or coating, or both; while the coating is still soft, sprinkle with sugar sprinkles, dragees, or decorate with candied edible flowers; change the colors to suit the occasion or holiday such as red and green for Christmas, pink and red for Valentine’s Day, pastel colors for Mother’s Day and Easter; serve on a plate with other confections, or serve alone in pretty candy cups. As you can see the options are endless, let your imagination soar

Bonbons

Ingredients:

Bonbons:

See Recipe for Fondant

Food Coloring (optional)

Flavoring (optional)

Nuts (such as Almonds or hazelnuts) or small pieces of dried fruit (optional)

Sugar sprinkles or dragees, or candied edible flowers for decoration (optional)

Paper candy cups

Directions:

1. Add flavoring and food coloring, if desired to about 2/3 of the fondant. Form fondant into small balls, place on wax or parchment paper, and let sit at room temperature for 24 hours to dry. Optional: if desired, form a small piece of fondant around a nut, such as an almond or hazelnut, or small piece of dried fruit.
   
   
2. Heat the remaining 1/3 fondant in top of a double boiler over hot water. Add flavoring and food coloring, if desired. Heat until the temperature reaches 140 degrees F. on a candy thermometer or instant read thermometer.
   

Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.

3. Dip one fondant ball at a time into the heated fondant, turning the ball so it is evenly coated, then lift the coated ball out with a fork or dipping tool.
   
   
4. Place the coated ball onto a piece of wax or parchment paper until set. Optional: before coating sets, sprinkle with colored sugar sprinkles or dragees.
   
   
5. When coating is set, place each ball into a paper candy cup.
   
   TheBakingPan.com
   
   Source: Walden, Hilary, Th e Complete Home Confectioner, Chartwell Books, New Jersey, 1986
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