Happy New Year Hot Cocoa Bombs

         Madalynn and I came up with an idea to use colored marshmallows and Funfetti Candy Melts for our Hot Cocoa Bombs to make them more festive for New Year's Eve.  Click on the pictures for more info.

These are fruity flavored, so I made the original flavor to compliment them.

I found the Candy Melts accidentally and knew that they would be perfect!

I was actually able to fit around 6- 7 marshmallows into these bombs!

      Then, I added sprinkles, but I wanted something with a little more pizzazz!  So, Alicia and I decided to try some sugar decorations.  We had never made them before and they didn't turn out quite the way we imagined, but they do give the Cocoa Bombs an artsy look, which seems appropriate for New Year's Eve.  This is what we did:

• You can use any amount of sugar you decide.  We used about 3/4 of a cup of granulated sugar.
•  Add a T. of corn syrup
• Use just enough water to moisten all of the sugar.  We also added some food coloring to ours, but you don't have to.  Clear might look really great we decided.
  
• Cook and stir the sugar mixture until the sugar is dissolved.
  
• Wash the sides of the pan down with water, using a brush.
  
• Continue boiling without stirring until the sugar syrup is thick and starts to turn a little golden.  (Because we had colored our syrup, it was difficult to tell the color.  Ours went a little too far.)
  
• Using waxed paper, parchment paper or a silicone mat, drizzle designs with the sugar.  Also, you can try to make wispy raised designs.  I want to work on that technique a little more.  Here is one that has a little bit of that on it. 

       We just stuck the designs on while the Candy Melts were still soft. (Work quickly!)  
         When you put the Bombs into your hot milk, the sugar design just melts!  Then, you get the nice fruity flavor of the marshmallows combined with the chocolate and it is a fun, new way to enjoy your Hot Cocoa Bombs!   

Give it a stir! Up pop the marshmallows!

       If you have any good tips on working with the sugar, let us know!  It was hard to peel of the waxed paper without breaking it.  I was out of parchment paper.  Also, you have to be very careful with the melted sugar because it is super hot (I got the tip of one finger).  It was fun working with Alicia while she is in town for the holidays!  
​       So, go on, check out the full Cocoa Bomb tutorial here and give it a try!