Supplies:
¼ pound Make’n Mold vanilla candy wafers¼ pound Make’n Mold dark green candy wafers¼ pound Make’n Mold light blue candy wafers¼ pound Make’n Mold red candy wafers ¼ pound Make’n Mold yellow candy wafersMake’n Mold Tin Tree Minis candy mold (2145)Make’n Mold painter’s palette (5775)Make’n Mold mini squeeze bottle (5106)Make’n Mold writing caps (5108)Make’n Mold candymaking gloves (5725)Decorative plate
Melt candy wafers in painter’s palette according to package instructions. Use the brushes from the painter’s palette to paint the details in each mold cavity. Chill 1-2 minutes between each color. Then fill each mold cavity with desired back color. Chill 10-15 minutes.
Meanwhile, melt Make’n Mold milk chocolate flavored wafers in mini squeeze bottle. Attach Make’n Mold writing cap.
Draw a “retro” tree on platter with squeeze bottle. Chill 1-2 minutes. Using a brush from the painter’s palette, dab spots of yellow on to the tree to create “ornaments”. Chill 1-2 minutes.
Once candy pieces are finished and have reached room temperature, wear candymaking gloves to arrange on decorative plate or tray.
¼ cup Make’n Mold orange candy wafers¼ cup Make’n Mold chocolate flavored candy wafersChocoMaker® Candy Melter (9830) 2 Make’n Mold mini squeeze bottles (5106)2 Writing caps (5108)6 Make’n Mold 6” lollipop sticks (5005)18 jumbo marshmallowsCinnamon candies (optional)Waxed paperCookie sheet
Push three jumbo marshmallows onto each lollopop stick. The stick should not go all the way through the last marshmallow.
Melt vanilla and milk chocolate candy wafers separately in microwaveable dipping trays.
Dip marshmallows into melted wafers. Tap off excess wafers by tapping the marshmallow pop back into melted wafers horizontally, so the entire length of the pop taps the surface of the wafers (this will make your coating even.) Lay pops down on waxed paper-lined cookie sheet. Chill 10-15 minutes.
Once marshmallow pops have set up, melt dark and orange wafers. Fill mini squeeze bottles with melted wafers and draw details onto gingerbread and snowman characters. Dab melted wafers onto cinnamon candies to “glue” them on. Chill 5 minutes.
Once pieces are finished and have reached room temperature, give as gifts or put into kids lunches for a fun surprise! decorative plate or tray.
Pistachio Craisin Treats Supplies: 1 pound Make’n Mold vanilla candy wafers ½ cup pistachios, shelled½ cup craisins50 Make'n Mold candy cups 2-4 cookie sheets Melt candy wafers in ChocoMaker Candy Melter according to instructions. Separate candy cups from one another and place them on cookie sheets. Spoon melted wafers into each candy cup, filling cups about ¾ full. Sprinkle pistachios and craisins into each candy cup on top of the melted wafers. Chill 10-15 minutes. Allow finished candy treats to come up to room temperature before wrapping or packaging them. *Note: To make clusters instead of candy cups, drop about 1½ tablespoons of melted wafers into small round pools on a waxed paper-lined cookie sheet, then sprinkle with pistachios and craisins. Christmas Bon Bon Tree Supplies: 3¼ pounds Make’n Mold vanilla candy wafers28 ounces sweetened condensed milk24 ounces white baking chips28 ounces sweetened flaked coconut3½ cups chopped walnuts or pecans 12" x 4" styrofoam coneChocoMaker candy melter Waxed paper-lined cookie sheet Double-sided tapeServing plate, 9" diam. Melt condensed milk and white baking chips in candy melter on the melt setting, stirring often until completely melted. Add nuts and stir. Remove from heat and transfer to a bowl. Allow mixture to cool to the touch 10-15 minutes, then chill 1-2 hours or until mixture is thick enough to roll into balls. Clean and thoroughly dry the melter bowl, while mixture is chilling. Melt vanilla wafers in candy melter (be sure melter is completely dry) according to package instructions. Roll the bon bon mixture into teaspoon-size balls and dip into melted vanilla wafers. Roll in coconut. Place on waxed paper-lined cookie sheet. Chill 10-15 minutes. Wrap waxed paper around styrofoam cone. Secure with tape. Spread melted wafers onto bottom of styrofoam cone to secure to plate. Build the tree by dabbing a small amount of melted vanilla wafers onto each coconut ball then attaching to the styrofoam, holding 2-3 seconds to secure. Work around the tree from the bottom to the top.
Pistachio Craisin Treats
1 pound Make’n Mold vanilla candy wafers ½ cup pistachios, shelled½ cup craisins50 Make'n Mold candy cups 2-4 cookie sheets
½ cup pistachios, shelled½ cup craisins
*Note: To make clusters instead of candy cups, drop about 1½ tablespoons of melted wafers into small round pools on a waxed paper-lined cookie sheet, then sprinkle with pistachios and craisins.
3¼ pounds Make’n Mold vanilla candy wafers28 ounces sweetened condensed milk24 ounces white baking chips28 ounces sweetened flaked coconut3½ cups chopped walnuts or pecans 12" x 4" styrofoam coneChocoMaker candy melter Waxed paper-lined cookie sheet Double-sided tapeServing plate, 9" diam.
Melt condensed milk and white baking chips in candy melter on the melt setting, stirring often until completely melted. Add nuts and stir. Remove from heat and transfer to a bowl. Allow mixture to cool to the touch 10-15 minutes, then chill 1-2 hours or until mixture is thick enough to roll into balls. Clean and thoroughly dry the melter bowl, while mixture is chilling.
Melt vanilla wafers in candy melter (be sure melter is completely dry) according to package instructions. Roll the bon bon mixture into teaspoon-size balls and dip into melted vanilla wafers. Roll in coconut. Place on waxed paper-lined cookie sheet. Chill 10-15 minutes.
Wrap waxed paper around styrofoam cone. Secure with tape. Spread melted wafers onto bottom of styrofoam cone to secure to plate.
Build the tree by dabbing a small amount of melted vanilla wafers onto each coconut ball then attaching to the styrofoam, holding 2-3 seconds to secure. Work around the tree from the bottom to the top.