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This Copycat See’s Bordeaux recipe recreates the famous See’s Candy bon bons at home.
Made with brown sugar, butter, cream, and a hint of coffee, each bite melts into a sweet, creamy center coated in rich chocolate. Perfect for gifting or enjoying during the holidays, these homemade candies taste just like the real thing.
Reasons You’ll Want to Make Them
If you grew up loving See’s Candy, this recipe will bring back memories. It’s a spot-on recreation of the original Bordeaux, with that signature buttery brown sugar filling and smooth chocolate shell.
They’re surprisingly easy to make and store beautifully for the holidays. You can even adjust the flavor by using dark or milk chocolate, or adding coffee for a little extra depth.
What You’ll Need To Make Them
The complete recipe with ingredient quantities is listed in the recipe card below, but here is a quick summary.
The filling is made from simple ingredients: brown sugar, butter, and cream, which cook together to create a caramel-like sweetness. A bit of instant coffee (optional) adds depth and enhances the chocolate. The outer coating is melted chocolate with a touch of butter for smooth dipping.
Sprinkle with chocolate sprinkles or drizzle extra chocolate on top for that classic Bordeaux look.
How to Make Copycat See’s Bordeaux
This is a quick overview. Full ingredients and instructions are in the recipe card below.
- Start by boiling brown sugar and butter until smooth and caramelized.
- Stir in cream, coffee, and salt, then add powdered sugar to form a soft dough.
- Once cooled and firm, roll the mixture into small balls and chill.
- Melt chocolate with butter, then dip each candy until coated.
- Let them set on wax paper, drizzle extra chocolate if desired, and enjoy once firm.
Substitutions and Variations
These homemade bon bons are easy to customize.
• Use milk chocolate instead of dark for a closer match to See’s version.
• Skip the coffee if you want the traditional flavor.
• Add a dash of sea salt on top for a modern twist.
• Try shaping the filling in silicone molds for perfectly uniform candies.
Leftovers and Storage
Store Bordeaux candies in an airtight container at room temperature for up to a week or refrigerate for up to two weeks.
For longer storage, freeze them for up to two months. Just let them come to room temperature before serving to avoid condensation dulling the chocolate. This is what happened in my photo below.
Learn From Me
I’ve made these candies many times, and a few small tips make all the difference.
- Use a heavy-bottomed saucepan to prevent the sugar mixture from burning.
- Let the filling cool until firm enough to roll. If it’s too soft it won’t hold shape.
- When dipping, freeze the centers briefly for easier handling, and if the chocolate loses its shine, just drizzle more on top. They’ll still taste incredible.
Similar Recipes You’ll Love
Making a special holiday platter or looking to gift homemade goodies? I have so many candy and holiday treat Christmas recipes, but here are a few of my absolute favorites:
- Five Minute Microwave Fudge
- Peanut Brittle
- Homemade Candied Pecans
- Peanut Butter Balls
- Salted Mocha Caramels
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Ingredients
Inside filling:
- 1 cup golden brown sugar packed, C&H brand recommended, other brands may result in a more grainy texture
- 8 tablespoons unsalted 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)
- 1/8 teaspoon salt
- 2 cups sifted powdered sugar
Outer chocolate coating:
- 12 ounces dark chocolate
- 1 tablespoon butter
Instructions
- Using a heavy bottom saucepan, melt 8 tablespoons unsalted butter and 1 cup golden brown sugar together over medium high heat and bring to boil. Allow to boil for about two minutes.
- Stir in 1/4 cup heavy cream, 1 teaspoon instant coffee (finely ground) (if using), and a 1/8 teaspoon 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 2 cups 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 12 ounces dark chocolate and 1 tablespoon 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.
These are delicious, but not quite Bordeaux. I made a batch, and taste-tested against the real thing; I think maple instead of coffee would give the right taste.
great suggestion. I’ll try that. Thank you!
I used to work for Sees. Definitely not coffee in it. It’s a decadent brown sugar buttercream center. Period. The only time you might have the flavor of coffee with one is if it was hand-packed next to a mocha. The assorted ones that were pre-packed would never do that for aesthetic reasons. Just so you know for accuracy sake. (Also had to be aware of allergens.)
I debated adding the coffee. In the end I did it to make the flavor more intense. I appreciate the insight!
I am curious, do you know the recipe or ingredients at least?? Would be very helpful if so. Thank you in advance!
The ingredients, quantities, and instructions are in the recipe card at the bottom of the post.
I love See’s Bordeaux! Made these but used dark brown sugar and wasn’t quite the same flavor. Thinking I might have cooked the sugar and butter too long? Tasted just a little like burned butter. Darn it! Will try again with light brown sugar and watch the heat with the butter. The texture was great though. Very creamy.
I made these last year and they were wonderful! Easy to make and so tasty! Thank you for the recipe!
LOVED it!!! Thanks soooo much! ❤❤❤❤❤
I skipped the coffee and added a generous teaspoon of Molasses when I added the cream. Oh my God it was so good.
I screwed up and used 1/2 cup cream rather than a 1/4 cup, so I added an extra heaping 1/2 cup of powder Sugar. They were so unbelievable creamy and delicious. I had to move fast when rolling them out and had to completely freeze the balls so they would dip without melting. It was a challenge but they turned out great even though I goofed.
If I hadn’t ruined the consistency they would have been but perfect copycat for sees. The molasses definitely enhanced the brown sugar flavor making it richer and more like sees Bordeaux filling.
I’m salivating over this recipe! I’m having thoughts of making these using a chocolate/candy mold (rather than dipping). I’ll be pouring chocolate into the mold and letting that set up before adding the dough. Would you recommend chilling the dough and pressing it into each mold cup (in place of dipping), or should I pour it while it’s still warm into the molds and then letting it set up?
I feel like it might get too hard if cold so I wouldn’t refrigerate. Please let me know how they turn out if you use the candy mold! I’m actually not a huge fan of dipping but it’s what I’ve always done.
Thank you for the reply, Krissy. I will definitely let you know how it turns out! 🙂
These turned out great! They taste just like the sees candy. It took a lot longer than the prep time stated in the recipe but was so worth it. I see a lot of comments saying the coffee flavor was strong. The candies didn’t taste like coffee to me. The espresso powder just gave it a little something extra to make you think “wow that’s delicious what is that”
Mine were a little grainy not the really smoothness of sees. What can I do to improve the next batch.
Could be a heat issue. Not hot enough and the sugar doesn’t break down. Too hot and you end up with little hard pieces in it making it grainy.
I don’t have any heavy bottomed pots, just thin cheap ones, so I have to use a lower heat than the recipe calls for (medium heat stirring constantly). I also pull it off for a second while I add in the cream then put it back on the burner.
Hi! I had a quick question. Is the filling able to be made in advance and then rolled and dipped in the chocolate the next day? I am trying to adapt the filling recipe for a cake and have the brown sugar mixture as the filling for a cake. I don’t want it to be too stiff but just wondering. Thank you! Excited to try
Mine tasted too much coffee I think I added a little bit too much instant coffee
Did you use a Starbucks via pack? That’s what I use and I don’t think the coffee flavor is too much… but then again, I drink a ton of coffee.
Did you add water to the instant coffee before adding?
Nope. Just the powder.
This looks like an amazing recipe, but did you really mean to roll the filling into 2 inch balls? That seems extra large.
Thanks for catching that. I updated the recipe to say 1-inch.
These were good but to me they tasted more like the butterscotch squares from see’s
These look amazing!! How long will the filling last by itself? Will it need to be kept frozen?
Thanks!
I think if refrigerated, it should be fine for a couple of weeks
So Good!
If I could give them more than 5 stars, I totally would. I made some modifications that turned out amazing. I have friends who are allergic to dairy, so I substituted the butter with Smart Balance and the cream with coconut milk solids, then dipped them in dark chocolate. I also cut the coffee in half and added vanilla. Perfection. Thank you for this recipe.