Bonbons and cake balls are a traditional Christmas treat that have never gone out of style. Those shown here are served on a 70-year-old bonbon tree that has been handed down through the generations of one of Honest Abe’s employees.
Coconut Bonbons
Ingredients:
- 1 (14-ounce) can sweetened condensed milk
- 3 cups shredded coconut
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Chocolate chips, for melting
- Additional shredded coconut, for rolling (optional)
Instructions:
- In a medium bowl, mix together the sweetened condensed milk, shredded coconut, vanilla extract, and salt until well combined.
- Use your hands to form the mixture into 1-inch balls. Place the balls on a parchment-lined baking sheet and refrigerate for at least 1 hour.
- Melt the chocolate chips in a microwave-safe bowl or using a double boiler.
- Dip the chilled coconut balls in the melted chocolate, using a toothpick to hold them, and place them back on the parchment-lined baking sheet.
- If desired, roll the coated coconut balls in additional shredded coconut.
- Refrigerate the coconut bonbons until the chocolate has set, about 1 hour.
- Serve the coconut bonbons chilled or at room temperature.
Cake Balls
Cake bonbons, also known as cake balls, are a sweet treat made from crumbled cake mixed with frosting or icing and coated in chocolate or other toppings. Here is a basic recipe for making cake bonbons:
Ingredients:
- 1 (9×13-inch) cake, baked and cooled
- 1 cup frosting or icing
- Chocolate chips, for melting
- Additional toppings, such as sprinkles or crushed nuts (optional)
Instructions:
- Crumble the cooled cake into fine crumbs in a large bowl.
- Add the frosting or icing to the bowl and mix until well combined. The mixture should be moist and easily hold its shape when rolled into a ball. If it is too dry, add a little more frosting or icing. If it is too wet, add a little more cake crumbs.
- Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
- Melt the chocolate chips in a microwave-safe bowl or using a double boiler.
- Dip the cake balls in the melted chocolate, using a toothpick to hold them, and place them back on the parchment-lined baking sheet.
- If desired, sprinkle the coated cake balls with additional toppings, such as sprinkles or crushed nuts.
- Refrigerate the cake bonbons until the chocolate has set, about 1 hour.
- Serve the cake bonbons chilled or at room temperature.
