A Case of True Love

Step 1

For each ring case, make two 1/4 in. thick candy shells in heart mold. Refrigerate until firm; unmold by turning mold cavities inside out and gently peeling away from shell.

Step 2

Prepare truffle mixture with cocoa Candy Melts. Fill bottom shell halfway with mixture; seal at halfway point with melted candy. Refrigerate until firm.

Step 3

For ring holder, shape a 1 1/2 in. ball of fondant into a pillow and position in bottom shell.

Step 4

Make a slit in pillow with edge of spatula; insert ring.

Step 5

Attach top shell with melted candy; refrigerate until firm.

Step 6

To Make Candy Shell:

Fill pan or mold to the top edge with melted candy. Tap on counter to remove air bubbles.

Let chill in refrigerator for 10-15 minutes or until a 1/4 in. shell has formed. Pour out excess candy, smooth top edges with spatula and chill for 15-20 minutes longer.

Carefully unmold shells (if you have difficulty removing shells, place in freezer for 2-3 minutes, then unmold).

Excess candy can be reheated and used again. For unmolding shells from silicone molds, peel mold back, pushing candy shell out from bottom of mold.

Each package of Red Candy Melts makes three ring cases.