This recipe was provided by a chef, restaurant or culinary professional. The bonbon molds can be purchased online—just google "bonbon mold" to find many different options. Looking to make the best desserts ever? 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. 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. 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. https://www.delish.com/cooking/recipe-ideas/a24568214/how-to-make-caramel
And watch videos demonstrating recipe prep and cooking techniques. https://www.greatbritishchefs.com/recipes/salted-caramel-bon-bons-recipe
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making. 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. The Spruce Eats uses cookies to provide you with a great user experience. 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. Spoon some of the coating into each of the bonbon cavities, coming up to the top of the cavities. This process can be speeded up by placing the bowl in the refrigerator. 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. Use a bench scraper or metal offset spatula to scrape any extra chocolate off the top of the mold, creating a clean edge around the sides of the bonbons. When the sugar mixture is a deep amber color (about 315 to 330 F/157 to 165 C), carefully pour the warm cream into the sugar.
You can also find them at many cake and candy supply stores, and craft stores like Michael's and Joann's sometimes carry them. All you need are some bonbon molds and a few common pantry items to make these gorgeous, gourmet candies in your own kitchen. It has not been tested for home use. Amazon even carries many choices. It will bubble and steam at this point, so be careful and stand back. And watch videos demonstrating recipe prep and cooking techniques. Stir while the sugar dissolves, and brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming. We decorated the tops of these bonbons with a quick drybrush of copper Sign up for our newsletter and get our cookbook! Refrigerate the molds once more, for 10 to 15 minutes, until the coating is completely set.
Pour the caramel into a heat-safe bowl, and let it cool to room temperature.
Melt the chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating.
Get Chewy Salted Caramel and Hazelnut Ganache Bon Bons Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Recipe courtesy of Susan Notter
Refrigerate the molds for 10 minutes, until the coating is completely set. While the sugar is boiling, place the cream in a small saucepan over low heat to warm it up. Gently twist the molds to release the bonbons, then invert them and tap the molds so the bonbons are released onto the counter. Recipe courtesy of Susan Notter 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. Combine the water, sugar, and salt in a medium saucepan over medium heat.
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