Peppermint Bonbons

Total Time:
2 hr 10 min
Prep:
20 min
Inactive Prep:
1 hr 30 min
Cook:
20 min
Yield:
24 servings
Level:
Difficult

Ingredients

Directions

Special equipment: a candy thermometer; bonbon molds

In a large pot set over medium heat, add the cream, sugar, sorbitol, inverted sugar, dextrose, peppermint and vanilla seeds, and cook until a candy thermometer inserted in the pot reads 113 degrees F. Cool the mixture to 95 degrees F.

In a separate pot, heat the butter, dark chocolate and milk chocolate to melt, then cool the chocolate to 86 degrees F. Using an electric hand mixer, blend the chocolate with a little of the cream mixture. Slowly mix in the remaining cream mixture. Cool to 82 degrees F, then pipe into the bonbon molds and refrigerate until set, about 1 hour 30 minutes.

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