Cooking Class-----Candy-----Tempting Truffles & Bonbons--Page 2

1 1/2 cups pecan halves
1 package (14 oz) individually wrapped
1/3 cup whipping cream
3 tablespoons butter
1 tablespoon light corn syrup
4 ounces dried apple rings, finely chopped
1 1/2 pounds premium white chocolate

Preheat oven to 375 degrees.  To toast pecans, spread on baking sheet. Bake 8 to 10 minutes until golden brown, stirring frequently. Remove from baking sheet to cutting board; cool until it is enough to handle. Finely chop into uniform pieces with chef's knife; set aside.

Lightly butter an 8 inch square pan. Line pan with 6 inch wide strip of waxed paper, leaving 1 inch overhang on sides to use for handles. Lightly butter waxed paper.  Unwrap caramels; place in heavy saucepan. Add cream, butter and syrup; cook over low heat until melted and smooth; cook over low heat until melted and smooth, stirring often. Remove from heat; stir in pecans ans apple.

Pour caramel mixture into the prepared pan; cover and refrigerate for 2 hours or until cold and firm.  Turn out caramel block onto cutting board by lifting caramel and wax paper using handles. Peel away waxed paper. Cut caramel block into 1-inch squares with a long thin-bladed knife.

Roll each square into a ball; place on baking sheet lined with waxed paper. Refrigerate for 1 hour.  Melt chocolate. Dip balls in tempered (melted) chocolae with dipping fork or spoon, tapping handle against the side of the pan to allow excess chocolate to drain back into pan. Remove excess chocolate by scraping bottom of bonbon across rim of saucepan.

Place bonbons on waxed paper; Let stand in cool place until chocolate is firm. (Do Not Refrigerate.) Store in airtight container at room temperature. Makes 64 bonbons--about 2 3/4 pounds.

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APRICOT, MACADAMIA and DRAMBUIE BONBONS

6 ounces dried apricot halves
1/4 cup drambuie liqueur, apricot brandy or apricot nector
1 (12 oz) pkg vanilla wafer cookies
1 pound pkg. powdered sugar
1/2 cup butter, melted
1/2 cup apricot jam
2 (3 1/2 oz) jars whole macadamia nuts, chopped and divided
2 (12 oz) pkgs semisweet chocolate chips

Place apricots on cutting board. Finely chop into uniform pieces with a chef's knife.  Combine liquor and apricots in a bowl; coverwith plastic wrap. Let stand overnight.

Place wafer cookies in food processor; process using on/off pulsing action until wafers form fine crumbs. Transfer to a large bowl; stir in powdered sugar, butter and the jam until blended.  Drain apricots, discarding liquor. Add apricots and 1/2 nuts to crumb mixture; stir until blended.  Knead crumb mixture on countertop until smooth.

Place remaining macadamia nuts in a large shallow bowl. Shape apricot mixture into 1-inch balls. Roll balls in nuts, processing to adhere; place on baking sheets. Cover with foil and refrigerate.  Melt chips in the top of a double boiler. Remove from heat. Dip balls in melted chocolate. Bonbons will have a slightly bumpy appearance from the macadamia nuts.

Place bonbons on waxed paper; let stand in cool place until chocolate is firm. (Do not refrigerate.) Store in airtight container at room temperature.  Makes about 5 1/2 dozen bonbons--3 pounds.