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In disposable decorating bag, melt dark cocoa Candy Melts candy according to package directions.
Fill Silicone Petite Hearts Mold 1/3 full with melted candy. Using decorating brush, paint candy up sides of each cavity. Refrigerate 5-10 minutes or until candy is firm.
In small bowl, combine marshmallow fluff, strawberry preserves, and Crisp Champagne Flavor concentrate; mix until smooth. Place in disposable decorating bag.
Fill candy cups 3/4 full with marshmallow mixture. Cover mixture with thin layer of melted candy, reheating candy if necessary. Tap mold to level. Chill 15-20 minutes or until completely set.
Unmold candies. Reheat remaining candy and drizzle over tops, sprinkling with nonpareils if desired.