Growing up on the west coast it’s hard not to have heard of or visited See’s candies. The chocolates they make are simply amazing. When my son was diagnosed with nut allergies, See’s quickly became a memory, as the employees will tell you the candies (even those without nuts) are not safe. They are subject to being cross contaminated by nut dust. It broke my heart my son would never know the taste of my all time favorite See’s offering: Milk Chocolate Bordeaux.
Just recently I discovered a recipe for these yummy candies on a site called Taste of Home. I made the chocolates and have to say, they were pretty darn close. I’m so excited to have my favorite candies back and to get to offer them to my son knowing they are safe.
I’ve reprinted the recipe below or you can click on this link to go to the original site http://community.tasteofhome.com/community_forums/f/30/p/156797/158148.aspx#158148
MILK BORDEAUX CANDY
1 cup brown sugar
1/2 cup butter
1/4 cup whipping cream
1/2 tsp instant coffee
2 cups sifted powdered sugar
12 oz dark or milk chocolate
Melt butter and brown sugar together in heavy pan.
Bring to boil and boil for two minutes.
Stir in cream, coffee, salt and bring to boil again.
Stir constantly. Boil for 30 seconds and remove from heat.
Let cool for 10 minutes.
Add sifted powdered sugar to mixture. Stir in well.
Chill until mixture holds shape of a small ball. Roll into 2-inch balls.
Melt chocolate according to pkg instructions.
Dip candy balls into melted chocolate. Sprinkle with cake sprinkles, if desired.
Makes approx. 2 lbs. Or 24 pieces