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Peanut Caramel Bon Bons




Source of Recipe


Internet


List of Ingredients




1/3 cup peanut butter
1 1/2 cup granulated sugar
1 1/2 cup brown sugar
1 1/2 cup butter
1 1/2 cup light Karo syrup
1 can (14 oz.) sweetened condensed milk
(2) 1 lb. boxes Ghirardelli Dipping Chocolate
2 cups Planter's Honey Roasted Peanuts, finely chopped
4x4 in. gold candy wrappers
mini muffin paper cups

Bonbons: Combine granulated sugar, brown sugar, butter, corn syrup and milk in a heavy saucepan. Stirring constantly, bring to a boil. Cook until mixture reaches 240 degrees on a candy thermometer. Remove from heat and add peanut butter and stir until smooth. Pour into a 15"x10" jelly roll pan that has been lightly greased and allow to cool overnight. Remove caramel from pan and cut into 1 inch pieces. Take each piece of caramel and form a ball, then roll into peanuts. Place on a parchment lined cookie sheet and repeat with remaining caramels. Place cookie sheet with bonbons into refrigerator for 15 minutes. Remove from refrigerator and dip each bonbon into the melted chocolate and return to the lined cookie sheet until chocolate is set. Once chocolate is set, wrap bonbons in gold candy wrappers and place inside chocolate cups.
Chocolate Cups: Take one teaspoon of melted chocolate and spoon into the bottom and sides of each mini muffin paper cup. Place on a cookie sheet and put into refrigerator until set, about 5 minutes. Once chocolate is set, remove from refrigerator and gently remove paper from chocolate. Place bonbons inside each cup.

Yield: about 11 - dozen candies




Recipe