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Frightful Halloween Chocolate Suckers

Idea gallery #640
Frightful Halloween Chocolate Suckers
Ingredients and Supplies
white candy coating
orange candy coating
orchid candy coating
black candy writer
pencils
pencil pop tops
Halloween candy mold
squeeze bottle
  • alt images
Instructions
Melt white, orange and orchid coating in small bowls. Transfer melted coating to squeeze bottles for easier pouring. Fill ghost mold with white and bat mold with orchid. Use melted black candy writer to pipe details on inside of pumpkin mold. Allow to set and fill mold with orange coating. Fill molds full and tap on table to release air bubbles. Place pencil pop in chocolate and make sure it it entirely covered. Put molds in freezer and allow chocoalte to harden. Chocolate should easily release by turning mold upside down. Hold onto pencil pop and push firmly onto pencil while twisting.
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