Copycat See's Bordeaux

4.95 from 67 votes

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!

Prep Time20

Cook Time5

Total Time25

Course: Dessert

Cuisine: American

Servings: bon bons

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

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: updated recipe to make coffee optional