Ingredients

The following ingredients have 10 Servings
  • 12 ounces 1 bag bright pink candy melts
  • 12 ounces 1 bag light pink candy melts
  • 4 tablespoons solid coconut oil
  • 1 dram bottle LorAnn cotton candy flavoring oil
  • 19.1 ounce Family Size package Oreo Cookies
  • 8 ounces cream cheese (at room temperature)
  • 8 ounces mixed confetti sprinkles
  • 30 190g large marshmallows
  • 1 tablespoon vanilla extract
  • 1 cup 240 ml heavy whipping cream, beaten to stiff peaks
  • 7 ounces bright pink candy melts
  • 7 ounces light pink candy melts
  • 1/2 cup heavy whipping cream

Instruction

  • Place 12 ounces of bright pink candy and 12 ounces of light pink candy in a large microwave-safe bowl . Add the coconut oil on top. Heat in the microwave (100% power) at 30 second intervals until the mixture can be stirred smooth and no lumps remain. Stir in the cotton candy flavor. Place the silicone pan on a baking sheet. Pour half of the mixture into the silicone pan. Using a pastry brush, brush the candy on the bottom and up the sides of the pan until it is completely covered with candy. Chill for 10 minutes. Use the pastry brush to add a second coating (reheat candy if necessary). Chill until firm.
  • For the Oreo filling, place the cookies in a food processor and grind to fine crumbs. Pour the crumbs into a large bowl and add 4 ounces of mixed sprinkles. Add the cream cheese and stir until combined (you can also knead together with hands). Pour the mixture into the bottom of the chilled candy cup and press pat down evenly. Return the pan to the refrigerator while you make the mousse.
  • For the pink vanilla mousse, place 30 standard-size (large) marshmallows in a microwave-safe bowl. Heat for 45 seconds or until the marshmallows puff up and lose their shape. Add the vanilla extract and stir until combined. The mixture should be deflated and runny at this stage. Let the mixture cool slightly and then fold in the whipped heavy cream. Pour the mousse mixture over the Oreo mixture in the pan. Chill until firm, about 1 hour.
  • For the pink ganache, chop the candy melts to smaller pieces using a large chef’s knife. Heat the heavy whipping cream in the microwave for 45 seconds at 100% power until hot but not boiling. Add the chopped candy melts to the hot cream. Stir with a whisk until smooth and glossy. Pour over the firm mousse layer in the silicone pan. Use remaining sprinkles to decorate the top edge of the candy cup.
  • Refrigerate until firm, about 2 hours. Peel the edges of the silicone pan away from the candy cup and then gently peel back the entire pan from the bottom of the cup. Slice into pieces with a large chef’s knife.