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Marzipan Bonbons

in Diana's Recipe Book

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Servings: 70 (1 inch) candies
It’s best to serve these within an hour of taking them out of the freezer, or they get a bit soft.

1 box (7oz.) marzipan*
1/2 lb. butter at room temperature
1 lb. confectioners sugar, sifted
1/2 cup sweetened condensed milk
2 cups flaked, sweetened coconut
12 oz. white chocolate chips (you can also use dark chocolate)
Assorted food colors
2. tbsp. vegetable shortening, such as Crisco.
1 tsp. amaretto liqueur (optional)

* Almond Paste may be substituted for Marzipan

Electric Mixer
Latex gloves (marzipan is sticky!)

1. Grate the marzipan.

2. Using an electric mixer with paddle attachment, mix together the marzipan, butter, confectioners sugar, condensed milk and flaked coconut. Mix until smooth.

3. Cover the mixture and refrigerate for at least two hours. This lets the mixture get firm enough to work with easily.

4. Wearing latex gloves, roll into one inch balls and place in a single layer on a plate or cookie sheet. Cover with plastic wrap and freeze at least one hour, or until firm.

5. Use a double boiler, or create one by filling a pot with 1" of water and placing a metal bowl on top. The water must not come in contact with the bowl. Put over medium heat.

6. Add the white chocolate and shortening. Stir constantly with a dry rubber spatula or dry wooden spoon until melted. Add food coloring of your choice one drop at a time. Remember, you can’t take it out once you put it in!

7. Turn off heat.

8. With a toothpick, spear a bonbon and dip into the melted white chocolate. Twirl your wrist as the excess chocolate drips off to get a pretty design.

9. Using a fork, gently pull the toothpick out of the bonbon. Slide the bonbon onto a cookie sheet or plate.

10. When the white chocolate sets, put the bonbons in a plastic container. Freeze until serving.

Never allow water to come in contact with melted chocolate. Even a drop can cause it to "seize."

Makes: 70 1-inch bon bons

Date: March 18, 2003


Reviewer: Sally
Looks great!


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