Fudgy Bonbons with Candy Cane Sprinkles


Did you know that today is National Candy Cane Day?  Yeah, me neither. I found out when I was thinking of something to post for today and looked up a list of holidays.  I took one of my favorite candy recipes and added a little peppermint sparkle for a family Christmas party.
I can’t really remember the year that I got the original recipe.  I think maybe the first Christmas that we flew home from El Paso, Texas–maybe 1996 or 1997.
Anyway, we were at my mother-in-law’s house and I was trying to find something sweet to eat.  There were some holiday cookies and stuff over on top of her chest freezer and so I picked up something chocolate.  I thought it tasted pretty good, although it was dry from sitting out all day. I asked Verna where they came from and she said her sister, Gertie Sutton, had brought them over.  I contacted Aunt Gertie and she sent me the recipe.
The first time I made them I thought I was in Chocolate Heaven!  These have wowed my friends and family for years.
This recipe, from Mary Anne Tyndall of North Carolina, won $50,000 in the 1994 Pillsbury Bake-Off.
WARNING: Side effects of this product include addiction and sheer pleasure!
Fudgy Bonbons with Candy Cane Sprinkles
A delectable combination of semi-sweet and white chocolate, with a touch of peppermint sparkle.
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  1. 60 milk chocolate Hershey’s Hugs, unwrapped
  2. 1 (12-oz.) pkg. semi-sweet chocolate chips
  3. 1/4 cup butter or margarine
  4. 1 (14-oz.) can sweetened condensed milk
  5. 2 cups all-purpose flour
  6. 1 teaspoon vanilla extract
  7. 1/3 cup white chocolate chips
  8. crushed candy canes (opt.)
  1. Heat oven to 350 degrees F.
  2. In medium saucepan combine Hugs and butter. Cook and stir over very low heat until chips are melted and smooth.
  3. Add sweetened condensed milk to chocolate mixture and mix well. Remove from heat.
  4. Lightly spoon flour into measuring cup and level off before putting in stand mixer bowl. Add chocolate mixture and vanilla. Mix well on medium speed.
  5. Shape 1 tablespoon of dough around each Hug, covering completely. Place bonbons 1 inch apart on UNGREASED cookie sheet (I use parchment for ease of release from pan for cooling).
  6. Bake for 6-8 minutes. DO NOT OVER BAKE. Cookies will be soft and shiny but will become firm as they cool.
  7. Cool bonbons completely on cooling racks.
  8. Melt the white chocolate chips in the microwave according to package directions. You can add a little shortening to thin, if necessary.
  9. Dip the tip of each bonbon into the white chocolate or drizzle over.
  10. Sprinkle tops with candy cane pieces.
  1. You can get really creative with the basic bonbon recipe by tinting the color of your white chocolate topping/drizzle or by using a completely different topping.
  2. The basic recipe was originally published in September, 2011.
Adapted from Mary Anne Tyndall
Adapted from Mary Anne Tyndall
Mormon Mavens https://www.mormonmavens.com/