Marshmallow Swirl Cups
SUPPLIES
1 pound Make'n Mold Milk Chocolate Flavored Candy Wafers
1 Make'n Mold Painter's Palette
Make'n Mold Deluxe Dessert Cups Candy mold
6 tablespoons egg whites
2 cups Light Corn Syrup
¼ teaspoon salt
2 cups Confectioner's Sugar
1 teaspoon Vanilla
Make'n Mold Miniature Squeeze Bottle
Make'n Mold Writer Cap
INSTRUCTIONS
Melt candy wafers according to package instructions. Set aside about 1/8 of a cup, prefereable in a measuring cup with a pour spout.
Use brush from painter's palette to coat bottom and sides of each of the cavities in the candy mold. Chill 1-2 minutes.
In a large mixing bowl, combine egg whites, corn syrup and salt. Whip ingredients together, on high speed, until thick and very white (will take 10-12 minutes).
Add the sugar in two parts, mixing in on a lower speed until completely combined. Mix in the vanilla.
Once dessert cups are finished, remove from mold. Spoon marshmallow mixture into the finished dessert cups. Set aside 1-2 hours or until a skin develops on top of the marshmallow mixture.
Once marshmallow has set up in dessert cups, remelt the candy wafers that were set aside earlier in the measuring cup. Pour wafers into miniature squeeze bottle. Attach writer cap to squeeze bottle. Use squeeze bottle to create swirls on the top of each dessert cup. Chill 1-2 minutes.
Peanut Butter Cups
SUPPLIES
1 pound Make'n Mold Dark Chocolate Flavored Candy Wafers
1 Make'n Mold Painter's Palette
Make'n Mold Peanut Butter Cup Candy Mold
1 cup margarine
4 cups Confectioner's Sugar
14 oz. Smooth Peanut Butter
INSTRUCTIONS
Melt candy wafers according to package instructions. Use brush from painter's palette to coat bottom and sides of each of the cavities in the peanut butter cup candy mold. Chill 1-2 minutes.
Mix 2 sticks of margarine, 4 cups of confectioners sugar and 14 ounces of smooth peanut butter with a hand beater until smooth and blended.
Press a small amount of filling into each cavity of mold and cover with melted candy wafers. Chill 10-15 minutes.
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