Walnut Fondant Bonbons
Silky walnut truffles coated in a glossy white fondant glaze — a stunning homemade confection inspired by Brazilian candy-making tradition. Perfect for holiday platters, party favors, or elegant gift boxes.
🛒 Ingredients
8 servings
- 1 can sweetened condensed milk (395 g / 14 oz)
- 150 g (1½ cups) finely chopped walnuts
- 1 teaspoon unsalted butter + extra for greasing
- 1 kg (8 cups) powdered sugar, sifted
- 3 to 5 tablespoons whole milk (for the fondant glaze)
- Walnut halves for decoration
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Directions
- 1
Combine the condensed milk, butter, and chopped walnuts in a heavy-bottomed saucepan over medium heat, stirring to mix.
- 2
Cook for 5 to 7 minutes, stirring constantly, until the mixture thickens and pulls away cleanly from the sides of the pan.
- 3
Transfer to a lightly buttered plate and let cool completely — overnight at room temperature gives the best texture.
- 4
Butter your hands and roll small portions of the mixture into cherry-sized balls, keeping them as uniform as possible.
- 5
Make the fondant glaze: sift the powdered sugar into a bowl and stir in milk one tablespoon at a time until you reach a thick, smooth, pourable consistency.
- 6
Warm the fondant in a double boiler until just fluid enough to coat without running off.
- 7
Dip each walnut ball into the warm fondant using a fork, letting excess glaze drip back into the bowl.
- 8
Arrange on a parchment-lined tray, press a walnut half on top of each, and allow to set fully at room temperature before serving.
💡 Chef's Tip
Keep the fondant warm in the double boiler throughout — it sets fast as it cools and becomes difficult to work with. A splash of vanilla extract or a pinch of cardamom in the walnut mixture adds a beautiful depth of flavor.
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