* Buy Together & Subscriptions orders are not eligible for Cashback
Free shipping over $25
Free Shipping on All Orders Over $25.
You may request a return within 30 days from the date the product is shipped.
All returns may be tentative on brand approval.
Edible Pumpkin Candy Chocolate Cups for Halloween
Food & Drink
12 oz orange melting chocolate wafers
Small round water balloons
1/4 cup milk melting chocolate wafers
5 cups assorted Halloween candy, like Pumpkin Spice Malted Milk Balls,Candy Corn, Monster Mash Mix Jelly Beans, Mellocreme Pumpkins, and Halloween Jordan Almonds
Place the orange melting wafers in a microwave-safe bowl. Microwave them in 30-second increments, stirring after every 30 seconds, until melted and smooth. The texture should be on the thinner side–it should flow nicely from a spoon. If it seems thick or clumpy, stir in a spoonful or two of shortening, and mix until it melts and the coating flows freely. Set aside to cool until it is barely warm. (If you try to make these candy cups when the melted wafers are hot, the balloons will explode and it will be a huge mess!)
While you wait for the melted wafers to cool, blow up the balloons until they’re the size you want your candy cups to be, and tie them off. This recipe yields 8-10 candy cups (depending on how large you make them) but you should blow up a few extra balloons just in case you make a mistake or a balloon accidentally explodes. I find that blowing up the balloons until they’re about 3 inches in diameter yields candy cups that hold about 1/2 cup of candy, which seems to be a good amount.
To remove the balloons from the candy shell, hold the balloon tightly right below the knot. Cut a small hole above your fingers, and carefully loosen your grip so that a small amount of air can escape.
When the coating is still fluid but no longer very warm to the touch, hold a balloon by the knot and dip it in the melted coating until it comes halfway up the sides of the balloon. Rotate it around so that the sides are evenly coated. Remove the balloon from the coating and let the excess drip back into the bowl.
Place the dipped balloon on a baking sheet covered in parchment or waxed paper. Repeat with the remaining coating and balloons. Once all the balloons are dipped, refrigerate the tray to set the coating, for about 20 minutes.