The Story Behind the Recipe
Some recipes become traditions because they’re easy to make.
Bon Bons earned their place because they were worth the effort.
The process began by making a smooth fondant center that needed time to chill before it could be rolled into dozens of little balls. As the fondant slowly warmed in your hands, it became softer and stickier, reminding you to work just a little faster before moving on to the next one.
Meanwhile, the chocolate gently melted over a double boiler, never rushed, never overheated. One by one, each fondant ball was dipped into the warm chocolate and carefully placed either into miniature holiday candy cups or onto parchment paper to set.
Unlike the fudge, these always belonged in the refrigerator.
Originally, Mom made them with maraschino cherries tucked inside each Bon Bon. Years later, she discovered that the creamy fondant was just as delicious on its own, allowing the chocolate to become the star. Before long, we were talking about new possibilities together—mint-flavored chips, different chocolates, and little variations that kept the tradition fresh while honoring the original recipe.
Some recipes remain exactly as they were written.
Others continue growing with the family that loves them.
For us, Bon Bons became both.
Mom’s Original Recipe
The original recipe clipping, complete with Mom’s handwritten notes and adjustments.
Ingredients
Fondant Centers
4 tablespoons butter (or margarine, as Mom noted)
¼ cup light corn syrup
⅛ teaspoon salt
3½ cups sifted powdered sugar
1 large jar maraschino cherries, well drained (optional, depending on your preference)
Chocolate Coating
2 (10-ounce) packages semi-sweet chocolate pieces (or your favorite dipping chocolate)
Instructions
Prepare the Fondant
In a medium bowl, cream the butter until soft and smooth.
Stir in the light corn syrup and salt.
Gradually add the sifted powdered sugar, mixing until completely blended.
Knead the mixture for several minutes until smooth and pliable.
Shape the fondant into a ball, cover, and refrigerate overnight, or place in the freezer for about 4 hours until firm.
Form the Bon Bons
If using maraschino cherries, drain them thoroughly and pat them dry with paper towels.
Pinch off a small piece of fondant and flatten it in your hand.
Wrap the fondant around a cherry (or simply roll the fondant into small balls if making the cherry-free version).
Place the finished Bon Bons on a parchment-lined tray.
Chill while preparing the chocolate.
Coat in Chocolate
Melt the chocolate gently over a double boiler until smooth and glossy.
Using a dipping fork or two forks, lower each fondant ball into the melted chocolate, coating completely.
Allow any excess chocolate to drip away before placing each Bon Bon into miniature holiday candy cups or onto parchment paper.
Refrigerate or freeze for about 15 minutes until the chocolate has set.
Store in an airtight container in the refrigerator.
💛 Mom’s Notes
Mom’s original recipe was made with maraschino cherries tucked inside every Bon Bon. As the years passed, we discovered they were equally delicious without the cherries, allowing the smooth fondant and rich chocolate to shine on their own. Later, we even experimented with mint-flavored chocolate and other variations, proving that some family recipes become even more meaningful as each generation adds its own little touch.
From Gregory’s Kitchen
Bon Bons were one of my favorite Christmas treats, not just because of how they tasted, but because of the time they required. You couldn’t rush them. First came the fondant, then the waiting, then rolling each little ball by hand before dipping them into warm chocolate one at a time. By the end, your fingers were covered in sticky fondant and chocolate, but somehow that was part of the fun.
Over the years, Mom and I discovered that the fondant was wonderful with or without the maraschino cherries. We even began experimenting with different chocolates and mint flavors, turning one family recipe into many happy conversations around the kitchen counter.
Looking back, I don’t think I remember a single batch as much as I remember the time we spent making them together.
Some of the sweetest things we inherit aren’t recipes… they’re the memories we made while preparing them together.
Thank you, Mom, for filling our home with traditions that continue to bring joy, one recipe and one memory at a time