Ingredients and Supplies
- 1 pound candy coating
- 1 sleeve soft centers
- Christmas light candy mold
- squeeze bottle
- parchment paper
Melt candy coating or melt and temper real chocolate. Pour into a squeeze bottle. Squeeze
coating into a clean, dry mold cavity starting at the top rim, 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 coating may be remelted. Invert the mold and use a spatula to scrape all excess coating
off the surface of the mold until the top rim of the cavities appears neat. Let coating set up at
room temperature. Put desired filling into each cavity, leaving 1/8"inch clearance. With melted
coating in squeeze bottle, squeeze candy over filling, starting at the outer edge of the cavity to
ensure proper sealing. Place in freezer. When the mold is cloudy and the candy feels cold,
invert the mold and the candy will drop from the mold.