NOSTALGIA PRODUCTS SM12 Directives Et Recettes page 12

Hard Candy Edible Cups
• 1 bag (about 96)
multi-colored
hard candies
Fruit Chews Edible Cups
• 14 oz. bag fruit
chew candies
Caramel Edible Cups
• 11 oz. bag caramel
candies
Preheat oven to 375°F.
Unwrap the hard candies. Place into a plastic
food storage bag and seal the bag.
Lay the bag on a cutting board and strike the bag
with a hammer, rolling pin or meat tenderizer until
the candy is crushed finely enough to fit into the
molds. A light stroke is generally all that is needed.
Optional: To make colored layers of candy, separate
candies according to color before crushing candies.
Add crushed candy to the silicone molds.
Place molds onto a baking pan and transfer to oven and
bake until all the candies are melted, about 10 minutes.
Allow shot glasses to cool completely
before removing from molds.
Preheat oven to 375°F.
Unwrap the fruit chews.
Add fruit chews to the silicone molds.
Be sure to fill molds completely.
Place molds onto a baking pan and transfer to oven and
bake until all the candies are melted, about 10 minutes.
Allow shot glasses to cool completely
before removing from molds.
Preheat oven to 375°F.
Unwrap the caramel candies.
Add caramel candies to the silicone molds. If needed,
cut the caramels into smaller pieces to better fit
the molds. Be sure to fill molds completely.
Place molds onto a baking pan and transfer to oven and
bake until all the caramels are melted, about 10 minutes.
Allow shot glasses to cool completely
before removing from molds.
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