MOUSSE

BAKING CUP SHELLS

MOLDED PLAQUES

CLUSTERS

DRIZZLED DECORATIONS

FUDGE

1. Fill mold or pan 1/3 to 1/2 full with melted Coating Chocolate.

2. Using a decorator brush, paint the candy up the sides of each mold to the top edge. Coat mold so that no light can be seen through the shell.

3. Refrigerate until firm, about 5 minutes depending on the size of your mold or pan. Unmold.

4. Fill shell with your favorite fillings. Piped swirls of buttercream icing or chocolate mousse add a pretty touch to any party—use a decorating bag fitted with tip 21. To make swirls, hold the tip at a 90º angle to the shell and pipe a spiral of filling, beginning at the outer edge and working inward. Pull tip away.

5. Candies made in the Cordial Cups Mold are also perfect for serving your favorite liqueurs. There are many great flavor combinations, such as orange or hazelnut liqueur or peppermint schnapps. Or use Lorann oils if you don't want to use liquor.

CHOCOLATE MOUSSE RECIPE
1 1/2 cups whipping cream
2 envelopes unflavored gelatin
6 tablespoons cold water
6 oz. cream cheese, softened
1 cup granulated sugar
1/2 teaspoon Clear Vanilla Extract
2 1/2 cups milk
1/2 teaspoon lemon juice
2 small 3.5 oz boxes instant chocolate fudge pudding

Whip cream until soft peaks form, set aside. Soften gelatin in cold water; heat in microwave on high, 20-30 seconds until dissolved. Set aside to cool. Beat cream cheese and sugar until light and fluffy. Add vanilla, milk and lemon juice; mix. Add gelatin mixture, stir to combine. Add 2 boxes of pudding, mix. Fold in whipped cream. Refrigerate until firm, at least 3 hours or overnight.
 

1. Hold Standard Baking Cup in your hand. Use an Angled Spatula or Decorator Brush to coat inside of cup with melted Coating Chocolate. Coat cup thick enough so that no paper can be seen.

2. Refrigerate candy on cookie sheet until firm.

3. Unmold by carefully peeling off baking cup. Now cup is ready to be filled with your choice of filling (candy, dipped fruit, sherbet, ice cream, pudding, peanuts).

1. Pour melted candy into center of pan cavity. Tap pan gently on counter to eliminate bubbles. Candy should be about 1/8 to 1/4 in. thick.

2. Place pan in refrigerator for approximately 10-15 minutes until firm (check occasionally, if coating becomes too chilled it will crack).

3. Unmold onto hand or soft towel (tap gently, if necessary).

4. Print message, if desired, on top with melted candy in a cut disposable bag. Add a molded candy piece to convey a specific theme.

Set 6 pc 1 1/2" to 4" plastic #2304-115 (top/right of page)

1. Prepare treats to be dipped, if necessary. Most fruits should be washed and dried before dipping. If using pieces of bananas or apples, dip them first in lemon juice to prevent discoloration and allow to dry. Melt desired amount of candy and place in bowl.

2. Hold strawberries and cherries by stems to dip in candy. For other fruit, pretzels and small cookies, use Candy Dipping Set.

3. Place treats on cookie sheet covered with waxed or parchment paper. Refrigerate until firm.

Adding Toppings 
It’s easy to accent your dipped candy with a fun topping. Immediately after dipping, roll the candy in your favorite topping and refrigerate following directions above. Chopped nuts, Wilton sprinkles and nonpareils, shredded coconut or cocoa powder are delicious choices.

1. Mix your favorite cluster ingredients into melted candy (not more than 1 cup of ingredients to 1 cup of melted candy).

2. Mixthoroughly so cluster ingredients are totally coated with candy.

3. Drop mixture in 1 tablespoon portions on cookie sheet covered with waxed or parchment paper. Refrigerate until firm.

Place the treat on a cookie sheet covered with waxed or parchment paper. Place melted candy in your desired color in the convenient Melting Bottle or in a Parchment Bag or Disposable Decorating Bag. If you’re using a bag, cut a small hole in the end of bag. Hold at a 90º angle slightly above the treat. Drizzle strings of melted candy using a side-to-side motion. Refrigerate candy until firm and carefully remove from cookie sheet.

20 ounces (approximately 4 1/2 cups) Dark Cocoa Candy Melts®
1 (14 ounce) can condensed milk (not evaporated)

Melt wafers on low power in microwave-safe container. Add milk; stir until blended. Microwave an additional 2 to 3 minutes on medium power; stir until fudge develops a sheen. Pour mixture into buttered 7 x 11 in. sheet pan and refrigerate until set.