Raspberry Bonbons (Wonderful Candies Two Ways)
Two candies from one dough: cookies & creme bonbons dipped in white coating, and chocolate-covered cherries.
Ingredients
| 1 cup | 240 ml | butter, melted |
| 1 can (14) ounces | sweetened condensed milk | |
| 3 pounds | 1.4 kg | confectioners' sugar |
| 1/2 cup | 120 ml | cream-filled chocolate sandwich cookie crumbs (Cookies & Creme bonbons) |
| 1 | white candy coating, chopped | |
| 54 | maraschino cherries, patted dry (about two 10-ounce jars) (Chocolate-covered cherries) | |
| 1 pound | 455 g | milk chocolate candy coating, chopped |
Instructions
- In a large bowl, combine butter and milk. Gradually beat in confectioners' sugar until a smooth dough is formed. Divide in half; cover with plastic wrap.
- For bonbons, stir cookie crumbs into one portion. Shape into 1-in. balls. In a microwave-safe bowl or heavy saucepan, melt white candy coating; stir until smooth. Dip balls in candy coating, allowing excess to drip off; place on waxed paper-lined baking sheets. Chill until firm.
- For chocolate-covered cherries, shape one portion into 1-in. balls; flatten to 2-in. circles. Wrap each circle around a cherry and gently shape into a ball. Place on waxed paper. Melt chocolate candy coating; stir until smooth. Dip balls in chocolate, allowing excess to drip off; place on waxed paper-lined baking sheets. Chill until firm.
- Store in an airtight container. Yield: 9 dozen.
Tip: "Before dipping cherries in chocolate, pop them in your freezer to freeze just a bit. Once they thaw, there will be a juice inside like store kind. My sis-in-law did this all the time."