Recipe courtesy of Susan Notter

Caramel Filled Chocolate Bonbons

  • Level: Intermediate
  • Total: 9 hr 45 min
  • Prep: 30 min
  • Inactive: 9 hr
  • Cook: 15 min
  • Yield: 40 pieces
Save Recipe

Ingredients

4 ounces glucose

17 ounces sugar

20 ounces hot cream

4 ounces unsalted butter, cut into pieces

4 ounces salted peanuts, chopped

30 (1-inch) white chocolate shells

6 ounces melted white chocolate

Directions

  1. Bring the glucose to a boil in a medium saucepan. Once boiling, gradually add the sugar while stirring constantly. Add the hot cream and allow to boil to 230 degrees F. Remove from the heat and allow to cool for 10 to 15 minutes. Add the butter, pour into a bowl, and then chill in the refrigerator for 1 hour.
  2. Place a small amount of chopped peanuts in the base of each chocolate shell.
  3. When the caramel mixture is cold, transfer to a piping bag and pipe the caramel into the chocolate shells, leaving 1/8-inch free at the top. Allow to set overnight at room temperature.
  4. Seal the back of the bonbons with melted chocolate. Place in the refrigerator for 10 minutes, and then turn out of the mold.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Chocolate Cupcakes with Salted Caramel Frosting and Chocolate Fudge Filling

Peppermint Bonbons

Chocolate Praline Spider Bonbons

Coconut Cupcakes with Chocolate Ganache Filling, Topped with Caramel Buttercream Frosting and Toasted Coconut

Dark Chocolate Hazelnut BonBon Spiders

Cayenne Ganache and Lemon Jelly Filled Chocolate Bonbons

Monster Cupcakes

Candy Bucket Cake