Add some sweet magic to your hot cocoa with these Sugar Plum Fairy Cocoa Bombs. The delicate candy pink shells are sprinkled with gold pixie dust and filled with fixings for a creamy cup of cocoa.
These were served on our Nutcracker Land of the Sweets party.
Sugar Plum Fairy Cocoa Bombs
Makes 2-inch cocoa bombs
Ingredients:
- Pink Candy Melts
- Hot Cocoa Mix
- Mini Marshmallows
- Pink & Gold Sprinkles
- Gold Sanding Sugar
Instructions:
- Place a silicone cocoa bomb mold on a clean work surface. I use this mold to my cocoa bombs. It is actually a cake pop mold but I use only the side without the hole. It’s the perfect size.
2. Melt candy melts according to package instructions. Using a pastry brush or spoon, add a teaspoon of candy melt to each cup of a round candy mold. Carefully spread an even layer inside each of the cups making sure to completely cover the surface. Allow to dry completely.
3. Remove the candy cups from the mold and carefully trim the edges so there are no jagged edges. Fill one cup with a teaspoon of hot cocoa mix, some sprinkles, and some mini marshmallows.
4. Dip the edges of another candy cup in melted candy coating and adhere the two cups together to create a sphere. Use melted candy coating to fill in any small holes or gaps in the seam. Smooth and set aside to dry completely.
5. Brush a thin layer of melted candy coating around the circumference of the cocoa bomb. Roll wet candy melt in gold sanding sugar. Set on waxed paper and allow to dry.
Serve with warm milk.
Coat Silicone cups with melts
trim edges smooth
Fill & adhere with candy melts
Brush the centers with candy melts and Dip in Sanding Sugar
Dissolve in warm milk and stir to combine
Add your favorite mix-ins
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