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Christmas Gingerbread Bon Bons

Christmas Gingerbread Bon-Bons capture the essence of the holidays in a single delicious bite. These no-bake, gluten-free treats are easy to make and sure to please.
Course Dessert
Cuisine Brazilian
Author Cathy Arkle


  • 1 can condensed milk
  • 3 teaspoons molasses
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon salt
  • 2 tablespoons butter I use KerryGold
  • 1/4 cup chopped crystallized ginger I use Melissa's Produce
  • 1/4 cup white sparkling sugar I use Wilton


  1. Oil an 8-inch pie dish or a plate with butter and set aside.
  2. Finely chop the crystallized ginger and set aside.
  3. In a bowl mix the molasses, cinnamon, ginger, allspice and salt into the condensed milk.
  4. In a medium saucepan, melt the butter, then add the condensed milk mixture, stirring constantly with wooden spoon until it boils. Reduce the heat to medium-low; cook 10 to 15 minutes, continue stirring constantly, until mixture is thick and shiny and starts to pull away from bottom and side of saucepan when the pan is tilted.

NOTE: You will know it is done when you scoop up mixture with the wooden spoon and turn the spoon upside down, and it holds there for an instant before falling back into the pan.

  1. Stir in crystallized ginger.
  2. Pour mixture into pie dish; refrigerate until it is firm, about 30 minutes.
  3. Place sparkling sugar in a small bowl. Lightly rub your hands with butter and roll about a teaspoon of Brigadiero between your palms to form 1-inch balls. Roll the balls in the sugar to cover it completely. Place in mini paper baking cups.
  4. Store tightly covered at room temperature up to 2 days or in the refrigerator up to 1 week. Also can be frozen for 30 days. Makes 15-20 Brigadeiros.