More About This Recipe
Look. Sometimes you want to sit around and eat bonbons. I get that.
And sometimes you want to be a little tipsy while doing so. Ain’t no shame.
It’s just that we’re all so busy. There’s no time for eating and drinking all at the same time. I mean, why drink your booze when you can eat it? Why eat normal candy when you can eat special candy?
You like the way I think, don’t you?
Let’s do this.
You’ll want to create a creamy caramel center for your candy. And then load it with vodka. It’s pretty simple to do following a recipe from Buzzfeed.
Start by mixing together some water and hot cocoa in a sauce pan.
Stir in some condensed milk and caramel sauce and then sprinkle on some gelatin.
Heat to a simmer and stir in some sugar. Simmer for a minute while whisking to let everything dissolve. Cool on the counter for about 20 minutes and then stir in some vodka. I used caramel vodka, but regular works fine.
Pop all that in the fridge for about 3 hours to firm up.
When you’re ready to make your candies, just melt some chocolate wafers and pour the chocolate into a squirt bottle.
Each batch of candies takes about 20 minutes, so I recommend having more than one candy mold to make things go faster. (You can certainly get by with just one, though.) You can find bonbon molds at most craft stores or online.
Squirt the chocolate into the mold and up the sides. You just want enough to cover the mold.
Drop about 3/4 teaspoon of the caramel mixture into the chocolate mold.
Squirt more chocolate over the top. Once the entire mold is full of candies, gently drop it on the counter to release any air bubbles trapped inside.
Pop it all in the fridge for 20 minutes to allow the chocolate to harden and the gelatin to firm back up. The warmth of the chocolate will have melted it a bit, so be careful not to remove these too soon!
Each candy should pop right out of the mold.
Store these in the refrigerator until you’re ready to devour them!