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Easter cupcakes -- cute and easy to make with chocolate candy molds
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5 from 1 vote

Chocolate Candies

Ingredients

  • Chocolate candy mold
  • Candy melts
  • Toothpick

Instructions

Microwave:

  • Place candy melts in microwave and heat in 30-second intervals, stirring in between each interval. Be careful to not overcook or the chocolate will become chalky and unusable.
  • The chocolate is ready when you can still see a few small pieces of the original chocolate pieces. Give one final stir, until you have smooth chocolate.

Stovetop:

  • Use double boiler (or a glass bowl on top of a sauce pan filled with water) and melt chocolates over medium heat, stirring frequently.
  • The chocolate is ready when you can still see a few small pieces of the original chocolate piece shapes. Upon stirring, they will continue to melt.

Candy making:

  • Once the chocolate is melted, spoon teaspoon size amounts of chocolate into mold forms.
  • To get multiple colors: use a toothpick to place first color in the mold. Pour the second, or main, color over first color.
  • Tap mold to remove bubbles and to settle the chocolate.
  • Wipe away any excess chocolate from the mold. The chocolate should be level with the top of the mold.
  • Keep on counter or place in refrigerator for a few minutes until the chocolates are ready to be popped out of the mold.