Gooey Caramel Bonbons
Decadent chocolate bonbons feature a luscious, buttery soft caramel filling.
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Instructions
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Combine water, sugar, and salt in a medium saucepan over medium heat, stirring until the sugar dissolves and brushing down the pan sides.
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Once boiling, insert a candy thermometer and avoid stirring; concurrently, warm cream in a separate small saucepan.
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When the sugar mixture turns deep amber (315-330F/157-165C), carefully pour in the warm cream.
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Reduce heat to medium-low, cook the caramel, stirring occasionally, until it reaches 245F (118C).
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Remove from heat, stir in vanilla extract, then pour into a heat-safe bowl and cool to room temperature.
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Melt chocolate candy coating in the microwave.
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Fill bonbon cavities with melted coating, let sit for 1-2 minutes, then invert molds over parchment to drain excess chocolate; scrape any extra chocolate from the mold tops.
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Refrigerate molds for 10 minutes until the coating sets.
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Pipe room temperature caramel into the molds, leaving 1/8 inch of space at the top.
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If needed, re-warm the chocolate coating; spoon chocolate over each bonbon, and scrape off any excess from the molds.
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Refrigerate molds for 10-15 minutes until fully set.
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Gently twist and invert the molds to release the bonbons.
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Serve bonbons at room temperature; they can be stored in an airtight container for up to two weeks.