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Bonbons

Explore 5 recipes and more

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Pistachio Bonbons

Time:50 mins
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Lemon Cassis Bonbons

Ingredients
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 3 1/2 cups sifted confectioners' sugar
  • 3/4 teaspoon pure lemon extract
  • Finely grated zest of 1 lemon
  • 1/8 teaspoon salt
  • 2 tablespoons whole milk
  • 1 2/3 cups cake flour (not self-rising)
  • 1/4 cup hot water
  • 1/4 cup light corn syrup
  • 1 tablespoon vegetable oil
  • 1 tablespoon cassis
  • Royal Icing
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Chocolate Witches' Hats

Ingredients
  • 1 1/2 cups all-purpose flour, plus more for work surface
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons unsalted butter, softened
  • 1/3 cup packed dark-brown sugar
  • 1 large egg
  • 1/4 cup molasses
  • 12 chocolate sugar ice cream cones
  • 4 Kit Kat bars (1 1/2 ounces), cut into 1/4-inch pieces
  • 3 Hershey's Milk Chocolate bars (5 ounces), chopped and melted
  • 6 pieces sour gummy candy belts, cut in half
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Coconut Bonbons

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Marzipan Pumpkin Petits Fours

Time:40 mins
Ingredients
  • 16 ounces cream cheese, softened
  • 24 ounces white fondant
  • Vegetable oil, cooking spray
  • 1/3 cup confectioners' sugar, plus more for surface
  • 24 ounces marzipan
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • Orange and brown gel-paste food coloring, for decorating
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Chocolate sticks, cut into 1-inch pieces, for decorating
  • 1 teaspoon baking powder
  • Antique silk luster dust and orange pearl dust, for decorating, optional
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 teaspoons coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 4 large eggs, room temperature
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 teaspoon pure vanilla extract
  • 8 ounces unsalted butter (2 sticks), melted and cooled
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