Just a little tidbit; Bon Bons are referenced in the stay a bed stew recipe. At the end of the instructions, it tells you to “go back to bed with a box of bon bons”.
This recipe is fun. I had never heard of using wax with chocolate before to make a coating. I am forever changed by its simplicity and ease of use for coating things in chocolate without the fuss of tempering.
The bon bons were delicious, they had the flavor of mounds with a touch of cherry cordial. I almost left the cherries out but I wanted to keep them true to the recipe. I will 100% be experimenting with the chocolate technique and different flavor combinations. I do have a rough story on my Instagram saved if you want to check that out for some how-to visual aid.
Chocolate Bon Bons
1 can sweetened condensed milk
2lbs powdered sugar
2 packages coconut
1 jar maraschino cherries, chopped
1 1/2c chopped pecans
2 tsp almond extract
1 Tbsp. vanilla
1 bar paraffin wax (I used gulf wax), chopped into chunks
24oz chocolate chips or chopped chocolate
Mix together the first 8 ingredients. Let set in refrigerator until firm, about 8 hours or overnight. Roll into large marble-sized balls and refrigerate 30 min before coating. Heat a double boiler over low heat and melt together wax and chocolate. Remove from heat and dip balls into the chocolate mixture, let set on wax or parchment paper.