I really miss having a See’s Candy near us. There are none in this part of New York, and the cost of shipping from See’s is too expensive.
My favorite See’s candy is Bordeaux chocolates. The filling is a brown sugar butter cream that has a rich caramel taste. And, because I miss it so much, I went searching to find out how to create it.
From a See’s flyer, I noticed they use E. Guittard chocolate. And, not being able to find it, I decided to use Ghirardelli for my dipping chocolate. If you can’t find either, Nestle would be a popular choice, but I would avoid Hershey because of the tartness – it just wouldn’t taste like See’s.
For the filling, here’s what I’ve settled on thus far…
2 cups brown sugar
1 cup (2 sticks) butter
1/2 cup heavy cream
1/4 t. pickling salt
2 cups sifted powdered sugar
2 12 oz bags chocolate chips
2 T. coconut oil
In a heavy sauce pan, melt butter and brown sugar.
Bring to boil, stirring constantly. Boil 2 minutes.
Remove from heat, and let cool for about 5 minutes.
Stir in cream and salt.
Bring to boil again while stirring.
Boil for 30 seconds and then remove from heat.
Let sit for 10 minutes.
Slowly add sifted powdered sugar to caramel mixture. Mix well.
At this point, if you have some small silicon moulds, press the mixture in to the molds, and refrigerate. If not, put in a container and refrigerate* for several hours.
After it is chilled, if in molds pop them out. Otherwise, roll in to large marble sized balls. Then return to fridge while you prepare the dipping chocolate.
In a double-boiler, add two bags of chips and 1 Tsp of coconut oil. Bring the water to a boil, occasionally stirring the chocolate until it is completely smooth.
Using some small tongs, dip the balls in the chocolate, shake off excess, and place on waxed paper (wax side up). Let cool for several hours until chocolate is solid.
*For a twist, try adding pecans, walnuts or almonds to the filling before refrigerating. I also split the batch and in 1/2 of it, I mixed in about 1/2c of unsweetened cocoa and some ground (no skins) hazelnuts.