The exact amount of chocolate you’ll need depends on the type of candy molds you have. This recipe was tested using plastic molds with 18 small 1-inch pumpkin cavities. Remember also that since these candies are small, they will set quickly, so you can re-use your molds in a fairly short period of time.
Prep Time: 10 minutes
Ingredients:
- 8 ounces white chocolate candy coating
- 1 tsp ground cinnamon
- Orange and green oil-based candy colors
- Small food-safe paintbrush
- Pumpkin candy molds
Preparation:
1. Make sure that your candy molds are clean and dry.
2. Place the white chocolate in a large microwave-safe bowl and microwave until the chocolate is melted, stirring after every minute to avoid overheating. Stir in the cinnamon and blend until well-combined.
3. Remove a tablespoon of chocolate and place it in a small bowl. Stir in a small amount of green candy coloring, and continue to add color until you achieve the green you want.
4. Add orange coloring to the remaining melted chocolate, and stir until smooth.
5. Using a small paintbrush, brush the green coloring in the “stem” portion of the pumpkin cavities. Allow the green chocolate to set for a minute, then spoon small amounts of orange chocolate in the cavities. Using a bench scraper or metal spatula, scrape along the top of the candy mold, to spread the chocolate evenly and remove any excess chocolate from the pumpkins.
6. Place the pumpkins in the refrigerator to set. If your pumpkins are small, this should only take about 10 minutes. Once they are set, you can pop them out of the molds, clean the molds, and re-use them to make more pumpkins. Briefly re-heat your chocolate, if it has started hardening.
7. Store the candy pumpkins in an airtight container. If you have used chocolate candy coating, they will be stable at room temperature and will not require refrigeration.
