Description
Making your own chocolates is an easy gift idea for your special valentine!
Ingredients
Scale
Materials
- 1 bag Wilton Candy Melts in your desired color (or multiple colors)
- 1 decorator bag or Ziploc bag for each color candy melts
- 1 plastic or silicone candy mold in the desired shape (find these online or at most craft stores)
- Toothpicks
- Microwave
Instructions
- Place 1/2 a bag of candy melts into the decorator bag or ziploc, twist the bag above the melts, and place the bag into the microwave.
- Microwave on half power for 1 minute.
- Take the bag out of the microwave and knead the candy melts through the bag to help them start melting.
- Microwave for another 30 seconds on half power.
- Knead to mix.
- Repeat microwaving for 30 seconds and kneading until candy has fully melted. (Note that the candy will continue dissolving as you squeeze it through the bag, so stop microwaving when you see that all but tiny dime-sized lumps have melted.)
- Snip about a quarter inch off the corner or tip of the bag. (You want it just smaller than the diameter of a pencil.)
- Make sure your mold is dry, and place the tip of the bag all the way to the bottom of the mold.
- Gently squeeze the candy into the mold, making sure all small details have been filled in. I find it easiest to squeeze the chocolate from the bottom of the mold and let it fill up around the tip of the bag rather than squeezing it into the mold from above. I find I get fewer air bubbles (which equal imperfections later) and the details are filled in better this way. Fill it just up to the edge and don’t let it overflow.
- When all the cavities are filled, gently tap the mold on the table or pick it up a few inches and drop it back down flat on the table a few times to remove any air bubbles and settle the melted candy. Also inspect the mold from underneath (the bottom of the mold will be the top of your candy). If you still see a few bubbles, fill them in with a toothpick or the tip of the decorating bag.
- Place the filled mold flat on the shelf of your fridge or freezer and chill until fully hardened. About 20 minutes.
- Once candy has hardened, you’ll begin to see the chocolate pulling away from the side of the mold. Turn the mold upside down over a plate and tap gently or twist lightly until the candy pops out.
- If candy is not coming out of the mold, do not run it under hot water. You’ll lose the glossy molded surface. Instead, place it back into the freezer for another 10 minutes and try gently tapping and twisting the mold again to get it to pop out.
- Store in an airtight container at room temperature. (Refrigeration will cause condensation.)
Notes
- Be careful not to knock the chocolates together when you store them because their surfaces are soft and may crack or dent.
- I like to wrap these simply in a bit of plastic wrap or nicely in a candy bag with a bit of bakers twine or a twist tie. They can be attached to a card or gift bag as a great embellishment.