Bob Dole's Dip Chocolate Bon Bons 1965
"Used 1/4 pound paraffin /12 ounces chocolate chips we are using dipping chocolate Ghirardelli Milk Chocolate Melting Wafers - 10oz was probably phyllis recipe 1965"
Original is 48 servings
Ingredients
Nutritional
- Serving Size: 1 (54.2 g)
- Calories 212.9
- Total Fat - 11.3 g
- Saturated Fat - 5 g
- Cholesterol - 6 mg
- Sodium - 65.9 mg
- Total Carbohydrate - 29 g
- Dietary Fiber - 1.8 g
- Sugars - 27.5 g
- Protein - 1.4 g
- Calcium - 18.7 mg
- Iron - 0.7 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cream the butter sugar and milk until smooth
Step 2
Add vanilla
Step 3
Beat
Step 4
Mix in nuts and coconut
Step 5
Drop by teaspoonfuls ( rounded bonbon shape))unto waxed paper
Step 6
(Shape into balls about 1-1/2" or the size of walnuts. Put on a plate and place in the refridgerator for an hour to harden.)
Step 7
Freeze
Step 8
Meanwhile later
Step 9
In double boiler
Step 10
Melt chocolate
Step 11
Then quickly dip bon bon with fork (and toothpick) into hot chocolate
Step 12
Place on clean waxed paper
Step 13
Chill again
Tips
No special items needed.