Pour melted candies over the popcorn and pretzels and mix until coated.
Pour the melted candy into the bunny molds.
Pour the melted candy melts on top of the parchment paper and use an offset spatula to spread into a large rectangle.
Not exact matches
Brush your
candy mold with
melted tempered chocolate, allow to set,
pour in partially cooled truffle mixture (or scoop up firm truffle mixture and stuff shape).
Insert a
candy thermometer into the mixture and boil until it reaches 235 degrees F. Remove from heat, stir in
melted butter,
pour over the cereal and mix together.
Pour the Wilton
candy melts into a microwavable safe dish and heat in 30 second increments, stirring every 30 seconds until
melted.
Ok... here's the «Gingerbread» recipe I mentioned before: Yield: 2 - 8» pans 2 1/2 cups AP flour 1 1/2 tsp baking soda 1 tsp salt 1 tsp ground ginger 1 tsp cinnamon 1 tsp allspice 2 oz unsweetened chocolate 8 oz unsalted butter 1 cup hot coffee 1 cup brown sugar 1 cup molasses 4 eggs 1/4 cup chopped
candied ginger sift dry ingredients together
melt chocolate, butter, & coffee together add brown sugar, molasses, then eggs add ginger & dry ingredients mix until combined spray 2 - 8» pans,
pour batter into pans & bake at 325 degrees for about 50 minutes Let me know if you try it & how it turns out.
I just
melted the chocolate in a double boiler, stirring continuously, and
poured into some
candy molds.
3/4 cup coconut oil 1/2 cup of crunchy almond butter 1/4 cup cacao powder 1 tsp of vanilla extract 1 tsp of gelatin (optional) 1 tbsp of coconut sugar (optional, use sweetener of choice)
Melt everything over medium in a sauce pan, mix well and
pour into silicone
candy molds and freeze.
Pour one bowl of the
candy melts over one bowl of the Chex Cereal.
Pour half of the bright pink
candy melts into a microwave safe dish and heat in 30 second increments, sitting until
melted.
Melt the red
candy coating in a microwavesafe plastic bowl following the instructions on the package and
pour into the
candy cup mold cavities.