Ingredients and Supplies
- candy mold
- squeeze bottle
- parchment paper
Melt candy coating or melt and temper chocolate. Pour melted chocolate into a clean, dry mold cavity, making sure the entire cavity, especially the sides, is covered with the coating. Continue filling all the cavities in this manner. Turn the mold over and empty the excess candy onto parchment paper or silicone mat. Excess candy may be remelted. Invert the mold and use a spatula to scrape all excess candy off the surface of the mold until the top rims of the cavities appear neat. Place in freezer for two or three minutes. Use tip of finger and gently remove chocolate cup from mold. Some fluted molds require two coats of lining.
Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.