Mini Ball Pan
Filigree Fruit Cup
Add a continental touch to your dessert table with a candy filigree creation brimming with fresh fruit. Filigree shell is made with Mini Ball Pan and base with made with Peanut Butter Cups Mold and Circle Cookie Cutter. All formed with Light Cocoa Candy Melts™. Fill with the freshest fruit of the season.
Ingredients:
- Easy-Add Light Cocoa Candy Melts® Candy Add to shopping list Light Cocoa Candy Melts® Candy
- Assorted fresh fruit
Makes:
Each dessert serves 1.
Tools:
Instructions:
Step 1
Mold solid candy base pieces in peanut butter cups mold and circle cutter. Refrigerate to set; unmold. Attach peanut butter cup base to candy circle with melted candy. Let set.
Step 2
Cover back of mini ball pan with a 5 1/2 x 5 1/2 in. piece of foil; smooth to conform to pan shape.
Step 3
Place pan in freezer for at least 30 minutes; remove. Using melted candy in cut parchment bag, pipe an overlapping loops design on foil.
Step 4
Return to freezer for 10 minutes. Repeat piping process and freeze for 10 more minutes.
Step 5
Remove foil from pan and carefully peel foil from candy dish. Attach dish to base with melted candy.
Step 6
Fill dish with a variety of fresh fruit.
10 Reviews by the community
0 Questions by the community
