Awhile ago I was the lucky winner of a blog contest over at Joy’s Misadventures blog! Here is the loot:
2 bags of pink chocolate disks, 1 bag of milk chocolate disks, lollipop sticks, lip molds, lollipop lip molds, a decorative ring mold, and a giant heart mold!
Jamie had been waiting patiently for me to find time to make them with him, and we did it on a perfect rainy weekend afternoon.
Joy got the candy disks and molds from Morkes. The chocolate needs no tempering and all you do is heat them in a microwave safe bowl. We did 30 seconds at a time and stirred.
Then we spooned it into the molds. And let it harden.
The reward for helping:
Jamie really wanted to do the ginormous heart, but I didn’t think we had enough chocolate, so I got inspired and decided we could fill it with marshmallow fluff. It’s not a staple in our house, so we didn’t have any, but I figured we could make some ourselves. There are two basic recipes — one uses egg whites, confectioner’s sugar, and corn syrup. The other is just melting 16 oz. store bought marshmallows and 1/4 cup corn syrup together. I opted for the easiest one– i.e. the latter!
First, we lined the mold with melted milk chocolate.
Then I made the fatal mistake of taking a shortcut while making the marshmallow fluff and omitted the corn syrup, because it seemed redundant — more corn syrup on top of corn syrup and sugar in the marshmallow??
Ok, it’s not so bad here…
Covered with the rest of the chocolate.
Finished products. Aren’t they cute?
But wait — about that “fatal mistake”… when we tried to eat the marshmallow filled heart, the marshmallow filling had hardened into something close to a chalky nougat. Sweet and still candy, but murder on your teeth! So if we were to make this again, we would definitely NOT omit the corn syrup!
You’d never know what lurks within…
Thanks, Joy, for such a generous giveaway! We had a blast making candy, and we’ll definitely use the molds again and again.
