Liqueur Bonbons

Bonbons a la Liqueur

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pound of Sugar
  • A Pint of Water
  • Essence of Liquor to Taste


Liqueur bonbons are made of boiled sugar, flavored with some kind of Liqueur. They are also flavored with the Juice of Fruits. Boil the sugar. Remove the saucepan from the fire and immerse it in a pan containing cold water, so that the sugar may cool quickly. Place a lid over the pan to prevent the sugar forming a crust on top by contact with the air. Then roll the sugar into balls or pellets, flatten out and work the flavoring, whether of any kind of Liqueur, Fruit or Essence, or Essence of Coffee, into them. Set them in a box or mold and thinly cover their surface with a little starch powder, to prevent forming lumps, and dry in a moderately warm closet for about fifteen hours. As you remove the Bonbons, place them on a dry sieve and brush off remains of starch with a long-haired, soft brush, for if any powder adheres, it spoils the beauty of the Bonbons.