Just in case there isn’t enough sugar in your Halloween festivities, these candy spoons are a fun and unique holiday project. Tomorrow I’m sending spoons and hot chocolate mix to the teachers in our lives. I have a feeling the day after Halloween is one of the longest days of the year for teachers! I used butterscotch and spearmint mints with Halloween sprinkles for these spoons. I might treat myself to a mug of cocoa and mint spoon tonight after our trick or treating is done. You can check out my Christmas candy spoons here.
Materials: hard candy, ziplock baggies, hammer, candy spoon mold, cookie sheet, chocolate almond bark, oven, double boiler, sprinkles
Prep: Preheat oven to 300 degrees F
Step One: unwrap candies from plastic, and double bag them in zip lock baggies. Break candies into pieces with a hammer (remember to protect your work surface). Don’t crush candies too finely, especially if you’re using striped candy. Candy should look like this:
Step Two: Fill spoon mold with candy pieces. If you’re using striped candy, place the stripes downward for the prettiest spoons. Fill the spoons as full as possible.
Step Three: Place the mold on a cookie sheet, and bake at 300 F for 15 minutes.
Step Four: Remove from oven, and fill in any gaps, if necessary.
You can see the green and white mint spoons and one of the butterscotch spoons needed filling in.
Step Five: Bake for 5 more minutes, or until the candy looks uniform
Step Six: Remove from oven and cool for 10 minutes. You’ll know the spoons are cool when the mold easily pulls away from the side of the spoon. When spoons are completely cool, you can chip off any excess pieces, if necessary.
Step Seven: Melt chocolate bark in a double boiler, or in a microwave. If using a double boiler (what I do), fill bottom pan with water, and set burner to medium. Place chocolate in top pan, place a lid over it, and stir occasionally. Chocolate bark melts quickly and easily, so keep your eye on it.
If melting chocolate with a microwave, place chocolate bark in a shallow bowl, and heat on medium power for one minute. Remove chocolate and stir, then heat for 20 second intervals, stirring in between, until the chocolate is smooth.
Once chocolate has melted, dip the ends of the spoons in it, and sprinkle with candy or colored sugar immediately. Place spoons on waxed paper or parchment to allow chocolate to harden.
Butterscotch and mint are both great flavors for tea, so simply skip dipping them in chocolate if your spoons are for a tea lover.