How do you make them?
How do you make them?
For filled chocolate eggs you first make a fondant, shape it into an egg and then dip in chocolte coating.
I've made these coconut ones since about 1970 because I love coconut:
CHOCOLATE COCONUT EASTER EGGS
1 (15 oz.) Can sweetened condensed milk
½ cup butter
2 lbs. Powdered sugar
2 (8 oz.) packages (4c.) Coconut
2 (12 oz.) Packages semi-sweet chocolate morsels
1/8 pound (½ bar) household paraffin(available for canning)
Mix condensed milk, butter, powdered sugar, and coconut together. Mixture will be very stiff. Cover and chill several hours or overnight.
Shape into eggs (or small balls for bonbons).
Melt chocolate and paraffin over boiling water.
Place each coconut ball on a fondue fork or cocktail pick and dip in chocolate mixture to coat. Use a toothpick to help slide coated eggs off the fork onto waxed paper. If chocolate refuses to cling to candy, cool slightly.
Store candies in a cool place or freeze.
There are other fondant recipes for bon bons without coconut.
I haven't tried these yet:
PEANUT BUTTER BON BONS
1 1/2 c. creamy peanut butter
3/4 c. butter, softened
1 tbsp. vanilla
1 can Eagle Brand sweetened condensed milk
1 tsp. salt
2 (1 lb. each) boxes confectioners' sugar
6 (1 oz. each) squares chocolate, melted -or-
white chocolate candy coating, melted
In a large bowl, beat peanut butter, butter, vanilla and salt until fluffy. Gradually beat in sweetened condensed milk and then confectioners' sugar until smooth. Shape into 1-inch balls and place on a baking sheet. Chill until firm. Dip bon bons in melted chocolate using a toothpick. Place on baking sheets lined with wax paper and chill until firm. Store in refrigerator or room temperature.
Makes 1 1/2 dozen.
sounds yummy. are you going to try it? if you are, let us know how it turns out, please.
From Monica’s Kitchen
Makes 5 Pounds
4 One Pound Boxes 10X Sugar
2 Tablespoons Pure Vanilla
1 Pound Softened Butter
1/2 Cup Evaporated Milk
2 Cups Peanut Butter
2 Cups Coconut
-Cream butter and vanilla.
-Add sugar one box at a time.
-Blend with electric mixer until smooth.
-Add evaporated milk as needed to moisten evenly.
-Continue until all sugar is added and mixture is smooth.
-Separate batter into three bowls.
-To the first bowl, add 2 cups peanut butter to make Peanut Butter Eggs.
-To the second bowl, add 2 cups coconut to make Coconut Cream Eggs.
-The last bowl remains plain to make Butter Cream Eggs.
-Mold candies into egg shapes, either by hand or with a candy mold. Then place on wax paper to set, for about an hour.
-Melt confectionary coating by placing the coating in a double boiler. The container that the coating is in must be thoroughly dry. The water in the bottom container must be at around 115° F, never hot.
-Dip eggs into melted confectionary coating, then place on wax paper until it sets.