White Chocolate Caramel Pecan Bon Bons
I'm not a huge fan of dark chocolate, easily preferring milk chocolate. But my favorite? White chocolate. The sweetness always explodes on my taste buds. I love the creamy, rich flavor, as well as the fact that white chocolate is easy to color in any way I want. I tried it with a chewy caramel pecan candy recipe that I had. They are rich in flavor, creamy, and as chewy as the name implies. I hope you enjoy this recipe as much as I did!
Servings:
45
yield(s)
Ingredients
- cup butter (227g baker's measure)
- lb brown sugar (454g baker's measure)
- 14 floz sweetened condensed milk (38g baker's measure)
- cup light corn syrup (92g baker's measure)
- pinch salt (0.3g baker's measure)
- 1/2 cup chopped pecans (65g baker's measure nuts of your choosing)
- 12 floz white chocolate (340g baker's measure finely chopped chocolate of your chosing )
For Caramel Filling
For White Chocolate Shell
Instructions
- Over medium heat and in a thick boiler, combine the butter, brown sugar, sweetened condensed milk, corn syrup, and salt.
- Bring to a boil, stirring constantly, until it reaches 234*F-240*F(112*C-116*C).
- Once the mixture reaches the proper temperature, allow it to cook 2 minutes more
- Remove from heat and stir in pecans
- Allow caramel to cool for an hour
- Pour caramel into bonbon molds and chill in the refrigerator for 2 hours.
- Remove caramel from the refrigerator before preparing the white chocolate
- In a bowl, set aside 1/3 of the chopped chocolate for later.
- In a double boiler, melt the remaining white chocolate and shortening until it reaches a temperature of 115*F. Remove from heat and sit boiler on a towel.
- Allow chocolate to cool to a temperature of 100*F. Add the 1/3 chocolate you set aside earlier to the mixture, stir until smooth.
- Dip the caramels into the white chocolate with a dipper, making sure to brush the excess chocolate off on the side of the bowl
- Allow time to cool completely and harden