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This homemade butterfingerbonbons recipe is a crowd pleasing favorite. With just three ingredients, you’ll be surprised just how easy they are to make.
I love to share baked goods and sweet homemade treats during the holidays. They make beautiful gifts and can be easily packaged and shared with plenty of family and friends throughout the season. So here at the Smith House, it’s all aboutTruffles and Bonbons!
Before making these recipes,I had never made any truffles or bonbons. I LOVE to eat them, and I certainly enjoy the ones I’ve purchased or received from others in years gone by. But for some reason, I was a little afraid of making my own.
For one, they’re both made with chocolate–which can be finicky and hard to deal with. And two, they look complicated. I mean, seriously, I’d consider some of the beautiful truffles and bonbons I’ve seen in magazines as artwork on a plate.
But I’m happy to say that I took the plunge and went for it. And with the help from my friendly neighbors at Chocoley, I was able to easily create some beautiful and delicious desserts.
Truffle and Bonbon Basics
Since I’d never made them, I was a little skeptical about my bonbon abilities. So I first decided to study Chocoley’s website a bit, toarm myself with a few of theirtruffle and bonbon basics, and figure out just what I’d need to create the type of treats I was aiming for.
The secret? It’sthechocolate. Bada Bing Bada Boom Dipping and Coating Formularequires no tempering. It’s super easy to melt andleavesthe smooth finish I was trying to create.
Here’s the lowdown on the tools and other extras I used for my bonbons. Believe me. The tools are necessary and make the whole process way easier.So if you plan on making a variety of bonbons or truffles for the holidays, then I suggest you grab these tools to keep on hand.
3 Piece Dipping Tool SetI love these little gadgets. Not only do they keep you from making a big mess of melted chocolate everywhere, they also secure the bonbons so that dipping is easy and results in a smooth finish.
Quick-Read ThermometerAny time you work with making candy you need a good thermometer. I like this one.
Double Boiler InsertI love this insert because it fits perfectly over my pot to heat the chocolate.
Candy Parchment PaperYou’ll need some sort of heavy duty parchment paper or liners when working with chocolate. This works well for the job.
If you’re hoping to maketruffles or bonbons for Christmas gifts this year, I seriously recommend using this dipping chocolate. I usedthe assorted set (white, milk, and dark) because I’ll be creating several varieties. All three of these areperfect for melting and dipping, and hold a rich chocolatey flavor, too.
Now to the Butterfinger Bonbons recipe. I mean, who doesn’t love a Butterfinger? And with just peanut butter and candy corn, you can easily make your own.
The center of these bonbons taste exactly like a Butterfinger, but even better, they’re homemade and dipped in gourmet chocolate that’s perfect for serving at your next family gathering or packaged to give to your neighboras a sweet surprise. Here’s I make mine.
Ingredients
1 lb. candy corn
16 oz. jar creamy peanut butter
dipping chocolate
Directions
- Melt candy corn in microwave for 1 minute, stirring every 15 seconds.
- Mix in the peanut butter.
- Chill for a couple of minutes in freezer.
- Form the peanut butter mixture into small balls, set on wax or dipping paper, and place in refrigerator while preparing chocolate.
- Melt dipping chocolate as directed on packaging.
- Use dipping fork/utensil to dip chilled butterfingers balls in chocolate.
- Set on dipping paper and return to refrigerator for just a couple of minutes until hardened.
- Promptly remove from refrigerator and enjoy!
This Homemade Butterfinger Bonbon recipe requires only 3 ingredients! Click To Tweet
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Homemade Butterfinger Bonbons
2014-10-25 13:08:21
Ingredients
- 1 lb. candy corn
- 16 oz. jar creamy peanut butter
- dipping chocolate
Instructions
- Melt candy corn in microwave for 1 minute, stirring every 15 seconds.
- Mix in the peanut butter.
- Chill for a couple of minutes in freezer.
- Form the peanut butter mixture into small balls, set on wax or dipping paper, and place in refrigerator while preparing chocolate.
- Melt dipping chocolate as directed on packaging.
- Use dipping fork/utensil to dip chilled butterfingers balls in chocolate.
- Set on dipping paper and return to refrigerator for just a couple of minutes until hardened.
- Promptly remove from refrigerator and enjoy!
By Mitzi @WrittenReality
Written Reality https://writtenreality.com/
FAQs
The popular candy was created in 1922 by Otto Schnering, who also developed the Baby Ruth. His Curtiss Candy Company, based in Chicago, ran a contest to name the bar. At the time sportscasters began using the term “butterfingers” to describe players who couldn't hold onto the ball.
What happened to butterfingers? ›
In January 2018, Nestlé announced plans to sell over twenty of its US confectionery brands (including Butterfinger) to Italian chocolatier Ferrero SpA, for $2.8 billion. The deal was finalized in March 2018, and the newly acquired brands were folded into the operations of the Ferrero Candy Company.
What are the ingredients of a Butterfinger? ›
From the Package
CORN SYRUP, SUGAR, PEANUTS, VEGETABLE OIL (PALM KERNEL AND PALM OIL), PEANUT FLOUR, NONFAT MILK, LESS THAN 2% OF COCOA, MILK, SALT, SOY LECITHIN, NATURAL FLAVOR, ANNATTO COLOR.
What is the oldest candy bar still made? ›
Fry & Sons and currently manufactured by Cadbury. Launched in 1866—nineteen years after Fry's created the first moulded, solid chocolate eating bar (in 1847)— Fry's Chocolate Cream is the first mass-produced chocolate bar and is the world's oldest chocolate bar brand.
Why were Butterfinger cups discontinued? ›
Sadly, Butterfinger BB's were discontinued due to low sales. Have you tried our new Butterfinger Peanut Butter Cups yet?
Why are Butterfingers so flaky? ›
The filling layers will be composed of a peanut mixture and corn flakes in place of the butter used for laminated doughs. The thin, brittle layers of the resulting candy are tender to the bite without hurting your teeth, and the cornflakes help to amplify the crunch.
Why don't Butterfingers taste the same? ›
Food - News
Ferrara was eager to revamp some of the newly acquired brands, starting with the classic Butterfinger. Ferrara aimed for a purer, more chocolatey flavor with bigger peanuts, and they removed some of the previous recipe's chemical preservatives.
What is Butterfingers' slogan? ›
In 1999, this was changed to “Bite My Butterfinger!”, then in 2001, it was changed to "Nothing Like a Butterfinger!" Beginning in 2009, a slightly rewritten version of the "Nobody better lay a finger" slogan, "Nobody's gonna lay a finger on my Butterfinger!", was introduced.
Has Butterfinger changed their recipe? ›
Butterfinger has a new recipe rolling out in 2019. The new recipe uses a different type of peanut and more cocoa, and certain ingredients will be cut. We compared the new and old Butterfinger bars and found the revamped candy far exceeds its predecessor.
What did Bart Simpson say about Butterfinger? ›
Bart first appeared in Butterfinger commercials in 1988. Dozens more commercials followed through 2001, as Bart went to great lengths to cleverly keep hungry fans from stealing his favorite bar, warning “nobody lay a finger” on his Butterfinger.
A butterfingers is someone with a clumsy tendency to drop things they're holding. Being a butterfingers is considered a particularly bad trait in baseball, for obvious reasons. The common use of this term by sportscasters in the 1920s inspired the name for the newly-invented candy known as Butterfinger.
What is in the middle of Butterfingers? ›
The core is a candy made from melted sugar and peanut butter (coloring and additives in the commercial version).
What flavor is the inside of a Butterfinger? ›
The chocolate-flavored coating is less waxy, less cloyingly sweet, and more cocoa forward. The famous "crispety, crunchety" interior is still flaky but boasts a more natural-tasting roasted peanut flavor.
Why were chocolate babies discontinued? ›
By the late 80s early 90s, Chocolate Babies disappeared from candy shelves. Perhaps the candy was thought of as racist and not PC, and/or also made parents uncomfortable that the most popular way to eat these candies was to bite the heads off of the little babies.
What are Butterfingers filled with? ›
The concept of making Butterfingers is surprisingly easy. The filling is essentially a hard candy mixed with peanut butter, to create a crispy, crunchy, and buttery texture.
What is the crispy part of a Butterfinger? ›
It's butter, specifically peanut butter. Now, you're probably wondering, “I've never had peanut butter that sweet and crunchy. Surely, there's more to it.” And you're right—Butterfingers' unique crunch and satisfying snap are enhanced by a special ingredient: corn flakes.
Do Butterfingers have artificial colors? ›
The move entails changes to about 75 recipes, including the reformulation of the Butterfinger. Know that orange hue that colors the crunchy center of the bar? Currently, that color is made by combining the synthetic dye Red 40 with Yellow 5. But these dyes will be replaced with a natural coloring called annatto.
What is a Butterfinger core? ›
The core is a candy made from melted sugar and peanut butter (coloring and additives in the commercial version).
