Bonbons are sweets that often have a centre of fruits, nuts, toffee or fondant and are coated with chocolate and a layer of fondant. Many varieties of bonbons exist, and not all of them are coated with chocolate. Strawberry bonbons are sold commercially as hard, strawberry-flavoured sweets with a liquid centre. But, you can make your own version of strawberry bonbons at home that are of a different texture, but no less delicious. Homemade strawberry bonbons do not have a shiny, hard exterior, instead they are pliable to the touch and easily chewed.
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Things you need
- Large mixing bowl
- 414ml (14 oz) can sweetened condensed milk
- 198gr (7 oz) package flaked coconut, 2 packages
- 85 g (1 cup) ground blanched almonds
- 1 package of strawberry-flavored gelatine granules
- 1 tsp almond extract
- Red food colouring
- Waxed paper
- Baking trays
- Small bowl
- 288 g (2 1/4 cups) sifted caster sugar
- 3 tbsp whipping cream
- Green food colouring
- Pastry bag
Combine coconut, 67 g (1/3 cup) gelatine granules, almonds, sweetened condensed milk, almond extract and red food colouring into a large bowl. The amount of food colouring you use is up to you. The idea is to give the mixture a red shade to make the bonbons resemble strawberries.
Chill the mixture for one hour, or until the mixture is firm enough to form into strawberry shapes. Separate the mixture into balls using a tablespoon.
Shape the balls to look like strawberries. They should be round and blunt at one end and then taper down to a rounded point at the other. Set aside.
Sprinkle remaining gelatin powder onto a sheet of waxed paper. Roll each "strawberry" in the gelatin powder to coat it. Place the "strawberries" on baking trays lined with waxed paper. Place in the refrigerator to chill.
Combine sugar, cream and green food colouring in a small bowl. Pour the mixture into a pastry bag. Take out your strawberries and pipe out the green mixture from the bag onto the top of each one. This is meant to create the look of a strawberry's stem.
Store the strawberries at room temperature or in the refrigerator. This recipe makes about 60 bonbons.
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