Gingerbread Bon-Bons

Gingerbread Bonbons | She Paused 4 Thought

Gingerbread is one of my favorite scents to come wafting out of the kitchen at Christmas time. I am always looking for new ways to incorporate my favorite holiday flavor, so when I needed a sweet treat to bring to several cookie exchanges, I knew something “gingery” was brewing.

I looked for inspiration from my trip to Brazil earlier this year in which I had my first experience with a popular homemade soft and chewy candy called Brigadeiro. They traditionally combine chocolate and caramel, but the possibilities are endless as you can mix in about any flavor you like to these no-bake, gluten-free treats.

Today’s Recipe:

Just a few ingredients for this unique Christmas treat.

Gingerbread Bonbons | She Paused 4 Thought

Mix the molasses and spices together with the sweetened condensed milk. In a medium sauce pan melt butter. I like to make browned butter, but this is not essential.

Making Gingerbread Bonbons | She Paused 4 Thought

Add the condensed milk mixture, stirring constantly with wooden spoon until it boils. Reduce the heat to medium-low; cook 10 to 15 minutes, continue stirring constantly, until mixture is thick and shiny and starts to pull away from bottom and side of saucepan when the pan is tilted.

Making Gingerbread Bonbons | She Paused 4 Thought

You will know it is done when you scoop up mixture with the wooden spoon and turn the spoon upside down, and it holds there for an instant before falling back into the pan. Stir in crystallized ginger. Pour in greased dish and refrigerate for 30 minutes.

Making Gingerbread Bonbons | She Paused 4 Thought

Lightly rub your hands with butter and roll about a teaspoon of gingerbread mixture between your palms to form 1-inch balls. Roll the balls in the sugar to cover it completely. Place in mini paper baking cups. I used red Wilton Candy Cups.

Gingerbread Bonbons | She Paused 4 Thought

These tasty treats keep in the refrigerator up to 1 week and can be frozen for 30 days.

If you are lucky enough to score some Santa mini paper baking cups at Michaels you can add a red hot candy on the top to make them even more festive.

Gingerbread Bonbons | She Paused 4 Thought

Bon-Bons make great holiday hostess gifts or round out a cookie exchange superbly. Click here for the traditional Brigadeiro recipe.

Christmas Gingerbread Bon Bons
Author: 
Recipe type: Dessert
Cuisine: Brazilian
 
Christmas Gingerbread Bon-Bons capture the essence of the holidays in a single delicious bite. These no-bake, gluten-free treats are easy to make and sure to please.
Ingredients
  • 1 can condensed milk
  • 3 teaspoons molasses
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon salt
  • 2 tablespoons butter (I use KerryGold)
  • ¼ cup chopped crystallized ginger (I use Melissa's Produce)
  • ¼ cup white sparkling sugar (I use Wilton)
Instructions
  1. Oil an 8-inch pie dish or a plate with butter and set aside.
  2. Finely chop the crystallized ginger and set aside.
  3. In a bowl mix the molasses, cinnamon, ginger, allspice and salt into the condensed milk.
  4. In a medium saucepan, melt the butter, then add the condensed milk mixture, stirring constantly with wooden spoon until it boils. Reduce the heat to medium-low; cook 10 to 15 minutes, continue stirring constantly, until mixture is thick and shiny and starts to pull away from bottom and side of saucepan when the pan is tilted.
NOTE: You will know it is done when you scoop up mixture with the wooden spoon and turn the spoon upside down, and it holds there for an instant before falling back into the pan.
  1. Stir in crystallized ginger.
  2. Pour mixture into pie dish; refrigerate until it is firm, about 30 minutes.
  3. Place sparkling sugar in a small bowl. Lightly rub your hands with butter and roll about a teaspoon of Brigadiero between your palms to form 1-inch balls. Roll the balls in the sugar to cover it completely. Place in mini paper baking cups.
  4. Store tightly covered at room temperature up to 2 days or in the refrigerator up to 1 week. Also can be frozen for 30 days. Makes 15-20 Brigadeiros.

“And I had but one penny in the world. Thou should’st have it to buy gingerbread.” – William Shakespeare, Love’s Labours Lost

I say, “If I had but one last meal in the world, my dessert choice would be gingerbread.” – Cathy

…and then, she paused for thought.

About Cathy Arkle

Cathy Arkle is a food blogger, culinary explorer, graphic artist, and cooking class junkie. Her inspirations come from her travels across the globe (50 countries) in the last 20+ years partaking in various ethnic cuisines while working as a graphic artist for major networks (NBC, ABC, CBS, FOX & ESPN). She has collected a few Emmys in the field of graphic design for sports & entertainment. Cathy is also a graduate of the Pro Chef courses at The New School of Cooking in Culver City, CA

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22 Responses to Gingerbread Bon-Bons

  1. CC December 10, 2015 at 12:51 pm #

    Oooh, so pretty!! I bet they taste just as good as they look and a bonus is that they are GF!! Wonderful recipe, Cathy! I want to make these as gifts this year! Thank you!

    • Cathy Arkle December 10, 2015 at 1:47 pm #

      Christina these were a hit at the FBLA cookie exchange. I think you will really like them and they make great gifts as well.

  2. sippitysup December 10, 2015 at 3:19 pm #

    Somehow I got off the FBLA list. I’m sure I would have scarfed on these. GREG

    • Cathy Arkle December 10, 2015 at 4:22 pm #

      Bummer Greg, they moved to FB. I think you would have loved them.

  3. Nan December 10, 2015 at 4:49 pm #

    Absolutely beautiful! Do you deliver to the East Coast? Love candied ginger too.

    • Cathy Arkle December 10, 2015 at 5:20 pm #

      LOL Nan if you would stay in one place long enough for me to ship them to you I would. I was going to add candied ginger to this recipe… next time.

  4. CHERI NEWELL December 10, 2015 at 6:46 pm #

    Those look yummy! Have been baking chocolate tarts… but ginger is my next favorite… so must try!!!

  5. Adair December 10, 2015 at 7:38 pm #

    Sorry to miss these. Your photos are stunning!

    • Cathy Arkle December 11, 2015 at 7:42 am #

      Thanks Adair! We missed you at the cookie swap.

  6. Sue @ It's Okay to Eat the Cupcake December 11, 2015 at 12:10 am #

    These are so pretty, Cathy ~ and I’m sure they taste as good as they look! A perfect holiday recipe. I was sorry to miss the FBLA swap this year.

    • Cathy Arkle December 11, 2015 at 7:43 am #

      Thanks Sue! They were popular at the FBLA swap. Missed seeing you there.

  7. Mary@Califitnia Greek Girl December 11, 2015 at 9:17 am #

    Making these for my Sunday girls Xmas party! Cant wait! I can eat your photo.

    • Cathy Arkle December 11, 2015 at 9:18 am #

      What fun Mary! Let me know how it goes.

  8. Kelly Page (@TastingPage) December 11, 2015 at 5:14 pm #

    I’m sorry I missed these, but I can taste how great they are, and of course they’re beautiful!

    • Cathy Arkle December 11, 2015 at 6:43 pm #

      We missed you Kelly, I think you will really like them.

  9. Fresh Food in a Flash December 20, 2015 at 12:08 am #

    These were amazing! I got to taste them twice now and loved this sweet treat. Cathy, you are a true artist in whatever you do. Look forward to seeing what you make next.

    • ShePaused4Thought December 21, 2015 at 5:18 pm #

      Thanks Patricia! It is always an adventure in my kitchen. 🙂

  10. nusrat2010 December 25, 2015 at 1:49 pm #

    My one year old ‘explorer foodie’ baby-girl will love some Bon-Bons! Thank you for the treat! The recipe has been bookmarked with pleasure 🙂

    Happy Holidays. Love.

    • Cathy Arkle December 30, 2015 at 8:32 am #

      Glad you enjoyed it. Wishing you a delicious 2016!

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