Pink Heart Candies
Serves: 24
Ingredients
- 2 cups marshmallow fluff
- 9 tablespoons finely ground freeze-dried raspberries, divided
- 1 tablespoon solid coconut oil, melted
- 1 (10-ounce) package white vanilla-flavored candy coating
Instructions
- In a small bowl, stir together marshmallow fluff and 8 tablespoons freeze-dried raspberry powder until well combined. Transfer mixture to a pipping bag fitted with a ½-inch round piping tip. Set aside.
- In a small bowl, combine melted coconut oil and remaining 1 tablespoon raspberry powder.
- In a small bowl set on top of a double boiler, melt candy coating over simmering water. Remove bowl from heat and stir in coconut-raspberry mixture.
- Pour melted candy into heart-shaped chocolate moulds, tapping gently to release air bubbles. Flip moulds over and let excess candy drain back into bowl. Using a bench scraper or offset metal spatula, scrape excess coating from top of moulds. Refrigerate to set, about 10 minutes. Repeat process once more.
- Remove moulds from refrigerator and fill with marshmallow mixture to approximately â…› inch from top. Freeze for 10 minutes.
- Return small bowl to top of double boiler and melt remaining candy.
- Remove moulds from freezer and fill to the top with melted candy. Using a bench scraper or offset spatula, scrape to create a clean edge. Freeze for 10 minutes more.
- Invert moulds to release candies. Let candies come to room temperature before serving. Store in an airtight container for up to 2 weeks.
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