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Dipped Bon Bons
SUPPLIES NEEDED Candy Coating Candy Filling Cookie/ Candy Scoop Sprinkles/ Decorations (optional)
Use a dipping fork for professional looking bon bons.
Roll candy center into balls, or use cookie scoop for uniformed size, then roll. Place a ball into the melted candy coating, Lift ball out with candy dipper. Let excess candy coating drip back into the pan. Drop the dipped candy center onto parchment paper. Sprinkle on nuts, coconut, etc... if desired.
Cookie Scoops are wonderful for uniform size.
Dipped in Milk Chocolate Coating
Dipped in White Coating
Dipped in Dark Chocolate Coating Sprinkled with Desiccated Coconut
Dipped in Milk Chocolate Coating Sprinkled with Pecans
Dipped in Milk Chocolate Coating Drizzled with Dark and White Chocolate
Ready-To-Go Fillings/ Candy Centers Redi Centers: There are several flavors of centers that are ready-to-use. Some flavors include: Peanut Butter, Maple Nut, Chocolate Cream, Butter Pecan, Orange, Lemon plus many more. Add dry fondant (#76-5501) if a bit too soft for rolling. Coconut Bon Bons: There are a variety of prepared coconut centers with different textures. Coconut Dough: Our most popular, textured coconut. Toasted Coconut Dough: A toasted textured coconut. Coconut Cream: Creamy, No-texture coconut. Chewy Caramel:Peters makes a delicious prepared caramel (75-2000P). With scissors, cut chunks of caramel and shape.
Easy to Make Centers Peanut Butter: Combine 1 cup Peanut Butter, 1 Stick Softened Butter, 1 1/2 cup Powdered Sugar, 1/4 cup Corn Syrup. Dry Fondant: Dry fondant is a powder that you add whipping cream or milk and butter to and achieve a delicious creme center. Add your own flavoring and coloring to get a variety of different centers. Peppermint Patties: Dry Fondant + Peppermint Oil Delicious Fruit Center (with chunks of real fruit): Dry Fondant + 3 Tablespoon Desired Icing Fruit Fruit and Nut Center (with chunks of real fruit): Dry Fondant + 3 Tablespoon Desired Icing Fruit + Nuts
Bon Bon Centerpiece
SUPPLIES NEEDED Candy Coating Candy Filling Styrofoam Cone Cookie Scoop
Scoop filling with cookie scoop for uniformed size, then roll. Place a ball into the melted candy coating, Lift ball out with candy dipper. Let excess candy coating drip back into the pan. Drop the dipped candy center onto parchement paper. Allow to set up. Cover a styrofoam cone with plastic wrap. With melted candy coating ice a small amount of the cone with melted candy coating, starting at the bottom. Place a dipped bon bon on the wet iced cone. Continue until cone is filled with bon bons.
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