Almost too cute to eat, this fondant-caterpillar-capped mushroom will prove irresistible once guests discover there?s creamy chocolate truffle mix hiding inside the mushroom cap. Use our Mini Ball Pan and Cordial Cups Candy Mold to shape the candy melts mushroom cap and stem.
In advance: Make candy pieces. For base, set Comfort-Grip cutter on cookie sheet. Fill 1/4 in. deep with melted green candy. Tap to settle; chill until firm. For mushroom stem, use candy mold to make yellow cordial cup shells. Chill until firm. For mushroom cap, set Ball Pan in freezer for 15 minutes or more. Use light pink candy in cut parchment bag to pipe dots (if candy starts to drip, return pan to freezer to rechill). Chill until firm. Spoon in dark pink candy to make candy shell; brush up sides, stopping 1/2 in. from top edge. Chill until firm.
Also in advance: Tint coconut.
Prepare truffles recipe. Spoon or pipe into mushroom cap and stem; seal with melted candy. Chill until firm.
Assemble mushroom on base using melted candy. Brush base with melted candy and immediately sprinkle on coconut. Tint fondant green*.
Roll 5 balls, decreasing in size from 1/2 in. diameter head to 1/4 in. diameter tail. Use dots of melted candy to assemble and attach caterpillar. Tint small amount of candy black; use cut parchment bag to pipe dot eyes and smile.
*Combine Leaf Green with Lemon Yellow for green fondant and coconut.