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Sweet & Tart Hearts

February 9, 2010
Family Features
A berry-laden, heart-shaped chocolate shell shimmers and shines for your Valentine. Make the shells up to one week in advance. To serve, brush edges with melted candy and dip into pink and white sparkling sugars; fill with berries.


Makes about 8 hearts

2 packages (14 ounces each) White,
Dark Cocoa or Light Cocoa
Candy Melts
Pink and White Sparkling Sugars
Fresh berries

Melt Candy Melts following package instructions. Use food-safe brush to coat bottom and sides of Ruffled Heart Silicone Mold cavities with melted candy. Coat cups thick enough so that cup cannot be seen through candy, at least 1/4 inch thick. Refrigerate candy in mold on cookie sheet until firm, 5 to 8 minutes.

Unmold candy cup by carefully peeling back sides of mold cavity; gently push baking cup bottom to release candy cup. Brush top edge of cups with melted candy; dip edge into sugars. Let set. Just before serving, fill with berries.

1.Place baking cups on flat surface. Fill with 2 tablespoons melted candy. Brush candy up sides, coating evenly to make heart candy shell. Refrigerate until firm. Repeat until shell is desired thickness.

2.Peel cup from candy, gently pushing up shell from bottom.

3.Keep shell in cool, dry place until ready to fill and serve.


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