Petite Bonbon Aux Pecans
Description
A remarkable three-step candy — a can of sweetened condensed milk is boiled in water for three hours until it turns into caramel, refrigerated overnight, then rolled into balls with chopped pecans and dipped in melted chocolate. The result is a silky, caramel-pecan bonbon with a chocolate shell that melts on the tongue.
Ingredients
Instructions
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Place the unopened can of sweetened condensed milk in a pot of water. Bring to a boil and boil for 3 hours. Make absolutely sure the water covers the can at all times during boiling — add water as needed.
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Remove the can from water and allow to cool completely.
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Refrigerate the can for 24 hours. When opened, the contents will have turned into a thick, dark caramel.
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Melt chocolate chips and paraffin in a double boiler. Keep warm over low heat.
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Roll 1 tsp. of caramel into a small ball using your hands.
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Roll the caramel ball in finely chopped pecans until well coated.
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Dip the pecan-coated ball into the melted chocolate. Place on waxed paper to harden.
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Refrigerate until chocolate is fully set before serving.
Nutrition Facts
Servings 30
- Amount Per Serving
- Calories 130kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 4g20%
- Cholesterol 8mg3%
- Sodium 25mg2%
- Total Carbohydrate 14g5%
- Dietary Fiber 1g4%
- Sugars 12g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Never boil the condensed milk can in a microwave or pressure cooker, and never leave the pot unattended without checking water levels. The can must stay fully submerged at all times.
This is essentially homemade dulce de leche — the 24-hour refrigeration ensures it firms up enough to roll cleanly.
