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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.
If you’re putting together a box of homemade goodies for the holidays, these, combined with favorites like Hazelnut Brittle, Salted Vanilla Bean Caramels, or easy chocolate fudge are always a hit!
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.
I made these for Mother’s Day and both Mothers loved them. I am remaking today without the coffee for a more original Bordeaux flavor! Can’t wait to try them.