Sweet & Tart Hearts
February 8, 2010 in Desserts, Recipes
Ingredients
- 2 packages (14 ounces each) White, Dark Cocoa or Light Cocoa Candy Melts
- Pink and White Sparkling Sugars
- Fresh berries
Preparation
- 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.
Serves
Makes about 8 hearts
