WHAT YOU NEED
red candy melts hot cocoa mini marshmallows heart sprinkles white candy melts sprinkles
Melt the red candy melts in a double boiler or in a microwave safe bowl in the microwave. Stir until smooth.
1
Spoon the melted red candy into the wells of silicone sphere molds (12 wells total).
2
Refrigerate until set then repeat to thicken. Refrigerate again until set, then gently remove the candy from the molds.
3
To seal hot cocoa bombs, place a half sphere on the hot pan so it melts slightly on the edge. Put spheres together.
6
Melt white candy, pour into a small zip-top plastic bag and cut off one tiny corner.
7
Gently squeeze the melted white candy onto the tops of the hot cocoa bombs in a decorative drizzle.
8
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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