Learn how to make Candy Corn Hot Cocoa Bombs to celebrate fall or Halloween! They are delicious, easy and a hit for any party or special occasion.
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Hot cocoa bombs are super fun to make and drink! The options are endless and today I'm sharing these DIY Candy Corn Hot Cocoa Bombs with you!
Candy corn... either you love or you hate it! We happen to love it at our house, so we just had to incorporate them into some hot cocoa bombs.
They are easy to make and the older kids love to help make and decorate them. The ingredients are easily found at your local craft store, like Michael's or have them shipped from Amazon.
Once they're completed, you can store in the refrigerator until using or even freeze for later use. If you're like us, you won't be able to wait and you'll your hot cocoa right away.
These hot cocoa bombs are also a great gift for family, friends or teachers. It's such a wonderful sweet treat for a cold fall or winter evening at home.
Keep scrolling for tips, process photos, additional fun Halloween recipes and more!
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What are the ingredients in this recipe?
How to make:
Scroll down to the printable recipe card for measurements and instructions!
More fun Halloween recipes you may like:
- Jack o Lantern Orange Jello Cups
- Ghost Pretzels
- Cheesy Mini Mummy Pizza
- Monster Mac and Cheese
- Zombie Hot Cocoa Bombs
- Mummy Garlic Bread
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Supplies you may need:
- Silicone Hot Chocolate Bomb Mold
- Halloween Mug Set
- Spring Chef Magnetic Measuring Spoons Set
- OXO Good Grips 6-Piece Plastic Measuring Cups
I hope you enjoy this recipe as much as our family did!
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Candy Corn Hot Cocoa Bombs
Ingredients
- 1 cup orange candy melts
- 1 cup yellow candy melts
- 42 bits marshmallows
- 6 tablespoons hot cocoa mix
- 18 pieces candy corn
- cocoa bomb mold
Instructions
- Melt the yellow and orange candy melts as directed on the package.
- Add orange candy melts to three of the domes. Spread well with the back of a spoon. Add yellow candy melts to the three other domes. Spread well with the back of a spoon.
- Make sure you cannot see the mold through the candy melts. Place in the freezer for 10 minutes.
- Once the candy melts are hardened remove the domes carefully. Set aside.
- Heat a frying pan to low heat. Place the bomb edge side down into the pan. Melt slightly just to even out edges. Pull it up and fill with two tablespoons hot cocoa mix, three pieces candy corn, and 14 mini marshmallows.
- Quickly heat another dome edge and place on top of the one with the cocoa mix. Make sure to align the domes well. Repeat for the other two hot chocolate bombs.
- Use candy melts that have almost cooled and paint the back of a piece of candy corn and place onto the hot cocoa bomb. Do not use hot candy melts or it will melt the bomb. Use cooled but still soft chocolate. This will adhere the candy corns to the bomb.
- Keep in the fridge until ready to drink. If you need to keep longer place in the freezer for up to a month in an airtight container.
- When you're ready to enjoy your hot cocoa bomb, heat 8 ounces of milk in the microwave, or on the stovetop.
- Place your cocoa bomb in a mug, and slowly pour the milk over it.
- Stir lightly to open the bomb and see the hot cocoa explode.
- Continue stirring until the candy melts and cocoa mix have melted, and enjoy!
Sweet Hazel Honey is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities.
You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.
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