Amaretto Bonbons

 

 

 

Ingredients:

312 grams sugar

106 grams water

125 grams Disaronno Amaretto

  

Method:

1. Combine sugar and water in a medium pot. Bring to a boil and cook to 116.5ºC, using probe thermometer.

 

2. Quickly set the pot bottom in a pan of cold water (no ice) for 2 seconds. Place the pot on the counter and add the Amaretto. This mixture will not be homogeneous. Cover pot with plastic wrap with holes for 5 minutes.

 

3. Gather 3 medium small bowls and place in a warm spot. When the bowls are warm and the mix is ready, very gently pour the mixture into one of the warmed bowls. Continue to pour this liquid again into another warmed bowl, and pass gently between two bowls 5-7 times to cool the mixture and ensure it is homogeneous. Do this very gently to void crystallization. The mixture will become viscous. When it is cool and homogeneous pour into the third bowl and take the temperature. The mixture will be ready when it is 34ºC. If mixture is not ready, cover with plastic and wait. Do not agitate.

 

4. Sift cornstarch over a half sheet pan until completely fine. Using a bar, smooth the surface of the cornstarch. Make the mold using marbles, press the marble gently into starch making rows of indentations. Stagger the rows.

 

5. When the mixture is 34ºC, using candy dropper, fill marble shaped molds until almost overflowing. Gently and lightly sift more cornstarch just to cover the mixture. Too much cornstarch will cause the bonbons to collapse.

 

6. Carefully place sheet pan on highest shelf in a corner and leave for 8.5 hours. Gently un-mold, leaving some cornstarch on the candies and place in a container with a thin layer of cornstarch on the bottom until ready to use.

 

7. For service, brush excess cornstarch off candies and brush with grape seed oil to shine.

  
  
 

Comments

[Dan]

great technique