St. Patrick's Day Candy Shot Glasses

By Wilton

(1)
ITEM # 0165873P34

St. Patrick's Day Candy Shot Glasses

By Wilton

ITEM # 0165873P34
Print Description

Crafting Time:
1-2 Hours
Skill Level:
Beginner

DESCRIPTION +

SUPPLIES & TOOLS:

  • Wilton® food-crafting supplies:
    • Candy Melts® Candy: Light Cocoa (12 oz. makes 6 to 8 treats), Dark Green (15 oz. makes 6 to 8 treats), White (21 oz. makes 6 to 8 treats)
    • 12" Disposable Decorating Bags
    • Cheers Shot Glass Ice Mold
    • Cookie Sheet
    • Parchment Paper
    • Shamrock Micro Mini Icing Decorations
  • Food-safe scissors
  • Microwave-safe bowls

DIRECTIONS:

1. Make light cocoa candy shot glasses. Melt light cocoa Candy Melts candy in disposable decorating bag according to package directions. Cut a small tip off of disposable decorating bag. Fill shot glass mold to the top with melted light cocoa candy. Reserve remaining melted light cocoa candy. Place shot glass mold on cookie sheet for support. Tap cookie sheet gently to smooth and release air bubbles. Allow to cool in refrigerator until set, about 15 to 20 minutes. Unmold according to package directions. Use reserved melted light cocoa candy to attach icing decoration. Allow to cool in refrigerator, about 3 to 5 minutes.
2. Melt green and white candy. Melt dark green and white Candy Melts candy, separately, in microwave-safe bowls according to package directions. Divide melted white candy equally into two bowls. Add a small amount of melted green candy to one bowl of melted white candy, making a light green. Add a little larger amount of melted green candy to the second bowl of melted white candy, making a medium green. Reserve remaining dark green candy. You should have melted dark, medium and light green candy. Transfer melted candy to disposable decorating bags. Cut small tips off of disposable decorating bags when ready to use.
3. Make ombre candy shot glasses. Fill shot glass mold 1/3 full with melted light green candy. Place shot glass mold on cookie sheet for support. Tap cookie sheet gently to release air bubbles. Allow to cool in refrigerator, about 5 to 10 minutes. Fill mold with melted medium green candy another 1/3. Tap cookie sheet gently to release air bubbles. Allow to cool in refrigerator, about 5 to 10 minutes. Fill mold with melted dark green candy up to top of mold. Tap cookie sheet gently to smooth and release air bubbles. Allow to cool in refrigerator until set, about 10 to 15 minutes. Unmold according to package directions. Fill and serve.

PROJECT TIP:

Instead of a liquid, fill candy shot glasses with chocolate mousse, ice cream, icing or whipped cream for an extra sweet treat!

REVIEWS

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SUPPLIES & TOOLS:

DIRECTIONS:

1. Make light cocoa candy shot glasses. Melt light cocoa Candy Melts candy in disposable decorating bag according to package directions. Cut a small tip off of disposable decorating bag. Fill shot glass mold to the top with melted light cocoa candy. Reserve remaining melted light cocoa candy. Place shot glass mold on cookie sheet for support. Tap cookie sheet gently to smooth and release air bubbles. Allow to cool in refrigerator until set, about 15 to 20 minutes. Unmold according to package directions. Use reserved melted light cocoa candy to attach icing decoration. Allow to cool in refrigerator, about 3 to 5 minutes.
2. Melt green and white candy. Melt dark green and white Candy Melts candy, separately, in microwave-safe bowls according to package directions. Divide melted white candy equally into two bowls. Add a small amount of melted green candy to one bowl of melted white candy, making a light green. Add a little larger amount of melted green candy to the second bowl of melted white candy, making a medium green. Reserve remaining dark green candy. You should have melted dark, medium and light green candy. Transfer melted candy to disposable decorating bags. Cut small tips off of disposable decorating bags when ready to use.
3. Make ombre candy shot glasses. Fill shot glass mold 1/3 full with melted light green candy. Place shot glass mold on cookie sheet for support. Tap cookie sheet gently to release air bubbles. Allow to cool in refrigerator, about 5 to 10 minutes. Fill mold with melted medium green candy another 1/3. Tap cookie sheet gently to release air bubbles. Allow to cool in refrigerator, about 5 to 10 minutes. Fill mold with melted dark green candy up to top of mold. Tap cookie sheet gently to smooth and release air bubbles. Allow to cool in refrigerator until set, about 10 to 15 minutes. Unmold according to package directions. Fill and serve.

PROJECT TIP:

Instead of a liquid, fill candy shot glasses with chocolate mousse, ice cream, icing or whipped cream for an extra sweet treat!