Ingredients

The following ingredients have 4 Servings
  • 6 ounces caramel candy melts
  • 6 tablespoons hot cocoa
  • 24 mini marshmallows
  • 3 soft caramels (each cut into quarters)
  • 2 ounces white candy melts
  • Sprinkles (if desired)

Instruction

  • Melt the caramel candy melts in a double boiler or in a microwave safe bowl in the microwave. Stir until smooth.
  • Spoon the melted caramel candy into the inside of 12 (2-inch diameter) silicone sphere molds. Refrigerate for 5 minutes until the candy is set, and then repeat this process to thicken the candy spheres. Refrigerate for 5 minutes, and then gently remove the candy from the molds.
  • To each of 6 candy half spheres, add the following: 1 tablespoon hot cocoa, 4 mini marshmallows, and 2 caramel quarters.
  • Heat a pan until warm and then remove it from the heat. To seal the hot cocoa bombs, place a half sphere on the hot pan so it melts slightly on the edge. Carefully pick up the half sphere with the slightly melted edge and place it on top of a sphere filled with hot cocoa, marshmallows, and caramel. Run your finger along the outside to smooth it out. Repeat this process until you have 6 hot cocoa bombs.
  • To decorate the hot cocoa bombs, place them on a tray or piece of wax paper.
  • Melt the white candy melts in a double boiler or in a microwave safe bowl in the microwave. Stir until smooth. Pour the melted white candy into a small zip-top plastic bag and cut off one tiny corner. Gently squeeze the melted white candy onto the tops of the hot cocoa bombs in a decorative drizzle. If desired, top with sprinkles before the melted white candy sets.
  • To serve, add a hot cocoa bomb to a mug. Pour in 8 to 10 ounces of hot milk, stir, and serve.