This post may contain affiliate links. Please read our disclosure policy.
I wanted to see if I could replicate my favorite brown sugar bon bon to share as a holiday treat and the result was a perfect Copycat See’s Bordeaux!
Have you ever had a See’s Bordeaux? I grew up on that stuff. Every Christmas and Easter there would be no shortage of See’s candy around us, and I would always go for the Bordeaux first. I’ll take this creamy, rich, sugary bon bon over anything with nuts or caramel. I’m one of those uniquely talented folks who can identify every See’s candy from the outside before even taking a bite. I had to avoid biting into that nasty one that tastes like fruitcake, afterall. When I figured out I could actually replicate my favorite bon bon from the comfort of my own kitchen, I was a little thrilled, to put it mildly.
The inside consists of brown sugar, butter, heavy cream, and coffee. No wonder it tastes good, right? Those four ingredients alone could satisfy every sweet tooth craving I’ll ever have!
I’m not the best chocolate dipper in the world. In fact, I think I kind of suck at it. Because my first dip wasn’t very pretty, I ended up throwing them back in for a double dip and that did the trick! I didn’t have chocolate cake sprinkles like you see on the real Bordeaux’s but knew I had to pretty them up a bit, so I just put my extra chocolate in a plastic bag, snipped off the corner, and drizzled it on top. Perfection.
Before I took my final photos, I threw my dried bon bons in the freezer with all of my other holiday treats. I can’t remember if i simply ran out of time or ran out of daylight, but the final photos didn’t happen on the day I made them. Pity, because once you stick them in the freezer and then pull them out, the chocolate loses its shine, but we’ll just pretend I didn’t do that, mmmm kay?
The inside is a wonderful, sweet, rich, creamy, naughty center. Again, had I not been in a rush and actually allowed these beauties to come to room temperature instead of cutting a frozen one in half, they would have looked even more awesome, but I’m not too proud to admit my mistakes! It didn’t stop me from eating them either!
Be sure to scroll down past the recipe to see all of my past year’s holiday treats too!!!
Pin this now to save it for later
Pin ItCopycat See’s Bordeaux
Equipment
Ingredients
Inside filling:
- 1 cup golden brown sugar packed, C&H brand recommended, other brands may result in a more grainy texture
- 1/2 cup butter
- 1/4 cup heavy cream
- 1 teaspoon instant coffee (finely ground) Optional, See's Bordeaux does not have coffee, but I liked the flavor it added (I used Starbucks Via)
- pinch salt
- 2 cups sifted powdered sugar
Outer chocolate coating:
- 12 ounces dark chocolate
- 1 tablespoon butter
Instructions
- Using a heavy bottom saucepan, melt butter and brown sugar together over medium high heat and bring to boil. Allow to boil for about two minutes.
- Stir in cream, instant coffee (if using), and salt and allow to come to a boil again for about 30 seconds while stirring constantly to avoid scorching. Remove from heat and allow to cool for 10 minutes. Add sifted powdered sugar to mixture and stir in well until a consistent dough is formed. Chill until mixture holds shape similar to play dough, about 2 hours.
- Roll sugar dough into 1-inch balls and set on a wax paper lined sheet. Freeze for about 10 minutes for easier dipping.
- Melt chocolate and butter at 50% power in 1 minute increments in microwave, stirring after each minute, until melted.
- Dip candy balls into melted chocolate and allow to set on the wax paper. Either sprinkle with chocolate cake sprinkles or pipe a very thin stream of chocolate on top, if desired.
- Store in airtight container.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe, on behalf of my Wife,…who fondly tempered them from youth, to GREAT success! Blew her mind, thank you! A hint,…allow cream to come to room temp, before mixing in.
I followed the directions easily and they are good – but not enough brown sugar taste and maybe too much coffee? I love Bordeaux’s but this recipe needs more tweaking to taste more like the original. Going to work on it. Will let you know. I also used little muffin papers and it’s much easier than the balls being dipped. I made white chocolate, milk chocolate and dark chocolate today… milk chocolate is the better of the three. (Ghiradelli chips)
First time trying this out and… they’re pretty good! Had some difficulty with the texture, but think I can tweak it. Might need to boil a little less. Still, delicious!
Do you pack the brown sugar?
Yep. Not crazy tight, but I always pack it to level it out and remove pockets of air.
I made these last year at Christmas time and they were a huge hit. Thanks for the great recipe!
This is definitely an improvement on my 1se attempt to make this the heating of the butter and brown sugar makes it smooth and creamy. I am going to make these for Christmas my favorites. O still have some chocolate sprinklers on hand the freezing is the most important step. Thank you for posting this.
What’s a good substitute for the chocolate rice (that’s what they call it) that Sees sprinkles on its bonbons?
You could use standard chocolate sprinkles from the grocery store, but they won’t taste as good as what See’s uses.
Haselslagg it’s a German toast topper , it’s made with real chocolate
Everything worked perfectly as written! After making a sample batch that was to die for, I am make making these in bulk today for teacher gifts. Thank you!
Now see I’ve made these four times now, some as gifts and they always get rave reviews. It’s amazing how they taste like the real deal! Never knew that one day I would be able to make the most specialist of treats that mom and I would enjoy during my childhood. Thank you Krissy!
This recipe is unusable. Every stove is different, so times and settings vary. Please provide temperatures. I cooked my brown sugar and butter to 234 (thread) as one would for a fudge, added my coffee powder and cream, beat rapidly, and pulled it off because I could tell it was too hot already. Sure enough, it seized into a hard mass as soon as I added the sugar. I threw it in my stand mixer and it crumbled. I added a bit of cream to revive it, which softened and smoothed it, but it retains a texture which is gritty and not what I was going for at all, and the coffee is way too strong.
Overall, can’t recommend this recipe. Will have to develop my own. (I tried to rate 1 star but it won’t let me, button is broken.)
Sorry it didn’t work for you! It worked for me and I wrote up the directions based on how I made them.
Hi, can’t wait to try these. I was wondering if you use Aragon in your chocolate for dipping? If so how much? Thank you for sharing this recipe!
I’ve never heard of Aragon. What is it?
What do you use for the outer coating
It’s the dark chocolate melted with a little butter.
I made these but my mixture came out more like fudge and not creamy. They still taste good. I spread it into a square baking dish and cut it in squares and dipped them
In chocolate. Next time I won’t cook it as long and use a little less coffee.
The recipe is still delicious. Thanks for posting
I made these for my family and it was such a big hit!! I am actually making more just because they tasted so great and I gave most away. This batch will be for my personal indulgence .
I have not made this yet but have seen the same recipe a zillion times on the net. I never, however, have seent hat you should bring the mixture to even th soft ball stage
Omg, made this for a gift and wish I had kept it all! Delicious! Will make again and again.