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
  1. 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.
  2. In a small bowl, combine melted coconut oil and remaining 1 tablespoon raspberry powder.
  3. 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.
  4. 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.
  5. Remove moulds from refrigerator and fill with marshmallow mixture to approximately ⅛ inch from top. Freeze for 10 minutes.
  6. Return small bowl to top of double boiler and melt remaining candy.
  7. 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.
  8. Invert moulds to release candies. Let candies come to room temperature before serving. Store in an airtight container for up to 2 weeks.
Recipe by Victoria at https://victoriamag.com/pink-heart-candies/