Bon-bons are my father’s absolute favorite Christmas candy. I have many fond memories of dipping them with my brother and sister at Christmas every year, but as an adult, I had only made them once for him. This year he specifically requested them so I had to oblige. The original recipe my grandmother used called for 2 pounds of powdered sugar, but when I was making them I realized I only had 1.5 pounds. As it turned out, I liked them much better this way! The mixture wasn’t as crumbly, but still had plenty of sweetness.

• 1 can sweetened condensed milk
• 1.5 lbs powdered sugar (or 6 cups)
• 7 oz shredded coconut
• 4 cups chopped pecans
• 1 stick of margarine/butter, melted
• 1 teaspoon vanilla

Combine all ingredients in a large bowl. (Seriously, the biggest bowl you have) Chill for maybe 10 minutes, then form into small balls. Chill the balls again so they will hold up to the dipping. In a double broiler, melt 8 oz German Sweet Chocolate with some parafin wax (or you can use chocolate candy coating). Dip your bon bons into the chocolate and cool on a sheet of wax paper, then store in the fridge. Makes about 75 1-inch balls.