Caramel Hot Cocoa Bombs

HOW TO MAKE

WHAT YOU NEED

caramel candy melts hot cocoa mini marshmallows soft caramels white candy melts sprinkles

Melt the caramel candy melts in a double boiler or in a microwave safe bowl in the microwave. Stir until smooth.

1

Spoon the melted caramel candy into the inside of 12 silicone sphere molds.

2

Refrigerate 5 minutes until candy is set, repeat to thicken candy spheres. Refrigerate  5 minutes, and then gently remove the candy from the molds.

3

To each of 6 candy half spheres, add hot cocoa, mini marshmallows, and caramel quarters.

4

Carefully pick up the half sphere with the slightly melted edge and place it on top of a sphere filled with hot cocoa, marshmallows, and caramel.

5

Gently squeeze the melted white candy onto the tops of the hot cocoa bombs in a decorative drizzle.

6

If desired, top with sprinkles before the melted white candy sets.

7

To serve, add a hot cocoa bomb to a mug.

8

Pour in 8 to 10 ounces of hot milk.

9

Stir and serve.

10

As with any candy or chocolate, it’s best to keep these in a cool, dark place, away from heat and direct sunlight.  Can be stored in the refrigerator as well.

TIPS

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