Bonbons

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Bonbons
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.
Recipe type: Candy, Fondant
Prep time: 
Total time: 
Recipe Notes
Equipment: Double Boiler, Candy or Instant Read Thermometer Method: Stovetop Storage: Airtight Container, Room Temperature

Help: Fondant

Shop for this Recipe: Measuring Cups, Spoons, Scales | Cookie and Baking Sheets | Jelly Roll Pans | Parchment Paper | Double Boilers | Candy Thermometers | Instant Read Thermometers | Dipping Tools
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
Instructions
Bonbons:
  1. Add flavoring and food coloring, if desired to about ⅔ 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. Line a large baking sheet or jelly roll pan with parchment paper or wax paper.
  3. Heat the remaining ⅓ 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. Turn the heat off and place a glass bowl, stainless steel bowl, or ceramic bowl on top of the hot water; the upper pan should not touch the water.
Dipping:
  1. Place one fondant ball at a time in the heated fondant, gently turn it over with a fork or candy dipping fork. Use the fork to lift the ball out of the fondant and tap the fork on the rim of the bowl to allow excess fondant to drip back into the pan, and then draw the underside of the fork over the rim of the pan to remove any drips of fondant. Gently place the fondant coated ball on the prepared baking pan, pushing the ball off the fork with another fork. Let balls sit until the fondant is dry and firm. Tip: refrigerate fondant coated balls about 30 minutes for the fondant to become firm.
  2. Optional: before coating sets, sprinkle with colored sugar sprinkles or dragees.
  3. When coating is set, place each ball into a paper candy cup.
Source: Walden, Hilary, Th e Complete Home Confectioner, Chartwell Books, New Jersey, 1986