Bonbons (3 Levels of Difficulty)

Making your own sweets can be a great way to treat your loved ones, and yourself! It can be intimidating wondering where to start, so I've made 3 recipes that all require different amounts of energy, skill, time, and kitchen equipment to make so you can pick the method that suits you best. Levels 1 and 2 are about the same difficulty, so it's more about what you have available. I hope you can try different toppings and shapes and truly make these bonbons your own!

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

If using a chocolate bar, break or chop it into smaller pieces. If you want to avoid this step you can use chocolate chips instead. Add chocolate pieces to the bowl.

Step 2

Add in the heavy cream.

Step 3

Microwave for about 10 seconds at a time, just until the cream is warm.

Step 4

Let sit for a few minutes and then mix until smooth.

Step 5

Cover and refrigerate for at least 2 hours, until firm.

Step 6

Prepare your toppings by spreading them out on a small plate (or plates).

Step 7

Use a spoon or melon baller to scoop out around 1 teaspoon of firm ganache and use your hands to shape it into a ball (this can get messy).

Step 8

Roll the ganache ball in the topping of your choice and set it aside.

Step 9

If using a chocolate bar, break or chop it into smaller pieces. If you want to avoid this step you can use chocolate chips instead. Add chocolate pieces to the pastry/plastic bag.

Step 10

Fill the tall mug about 2/3 full with water and microwave for about 1 minute, until hot.

Step 11

Place the bag with the chocolate into the mug of hot water, being sure that no water gets into the bag itself.

Step 12

Take the marzipan and slice it into bite-sized pieces. You can also use small cookie cutters or a knife to shape them, or simply roll them into balls.

Step 13

Check the chocolate and massage the bag any unmelted bit until it’s completely melted.

Step 14

Once the chocolate is completely melted, empty the cup of the hot water and place the bag into it once again, this time opening up the top so you can dip the marzipan bites into it.

Step 15

Dip the marzipan into the chocolate and tap off the excess, then set them aside on parchment paper or a silicone mat to set.

Step 16

Once everything has been coated you can add in a drop of food coloring into the leftover chocolate, massage in the color, and then snip the tip to decorate the tops of your confections.

Step 17

Allow them to sit for at least an hour or until firm.

Step 18

Add the corn syrup to the pot, followed by both sugars, then the milk and cream, and lastly the butter. Allow them to melt on Low-Med heat, stirring occasionally.

Step 19

Continue to heat the mixture while stirring occasionally until the temperature reaches 150f/120c.

Step 20

Line your square pan with parchment paper and set it on a heat-safe mat so it’s ready once the caramel finishes.

Step 21

Note: Keep a close eye on it so that it doesn’t boil over, and be sure to measure the temperature by keeping the thermometer probe slightly above the bottom of the pan, as that can give a false reading of the caramel’s temperature.

Step 22

Once you’ve reached the desired temperature, take the caramel off the heat and stir in the vanilla extract once it cools for a moment.

Step 23

Pour the caramel into your lined pan.

Step 24

Add the sea salt to the top.

Step 25

Allow to sit until cooled, then place in the fridge for 5 hours or overnight.

Step 26

Once completely firm, cut into desired, bite-sized pieces.