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Edible Spoons Made of Candy and Chocolate

image source: sheri silver
image source: sheri silver

I rarely fall for “one-note” kitchen gadgets or utensils. If an item is going to claim valuable space in my kitchen, it better be able to multi-task.

And then I came across a silicone spoon mold while roaming the aisles at my local craft store recently. And I couldn’t resist (especially since I had a coupon!). My head was spinning with ideas for how to use it, and I couldn’t wait to get it home — and get to work!

edible spoons
Image source: Sheri Silver

In addition to how utterly adorable these edible spoons look, they are simply the perfect accompaniment to a homemade gift, hostess present, or party table. The molds are easy to use, can go in the oven or microwave, and are 100 percent non-stick — every spoon comes out perfectly intact every time. This means that you and your kids can easily create professional looking chocolate or candy spoons in about an hour (including chill time in the freezer!).

image source: sheri silver
image source: sheri silver

Though silicone is already non-stick, you’ll still want to take care when removing the spoons from the mold. For each spoon, first pull the sides away to release. Then, gently “peel” the bottom away, starting from one end while pushing the spoon outward. For extra insurance, you can always spray the mold lightly with a non-stick cooking spray, but I’ve never found that to be necessary.

I’m sharing three of my favorite ideas here, but you are only limited by your imagination!

Peppermint Spoons

These spoons look adorable when tied up with a jar of cocoa mix and mini marshmallows, making a great teacher or kids Valentine’s Day gift!

Image Source: Sheri Silver
Image Source: Sheri Silver

Makes: 8

Ingredients

  • 6.5 ounce bag round peppermint candies (about 36)

Directions

  1. Preheat oven to 300 F. Unwrap candies and place in a food processor. Process until finely chopped.
  2. Spoon the chopped candies into the cavities of your mold, going above the fill line (candies will settle considerably once they start to melt). Place mold on a baking sheet and put in oven for 10 minutes.

    Image Source: Sheri Silver
    Image Source: Sheri Silver
  3. Remove mold from oven and sprinkle some more candies into the molds wherever there are gaps or spaces. Return to oven for another 5 minutes.

    Image Source: Sheri Silver
    Image Source: Sheri Silver
  4. Cool completely and gently remove spoons from molds. Spoons will last several months when covered and stored at room temperature.

Sprinkle Spoons

Add some color to a winter birthday party by making sprinkle spoons! Use any combination of candy melts and sprinkles for an unforgettable hot chocolate bar.

edible spoons
Image Source: Sheri Silver

Makes: 8

Ingredients

  • 11 ounces colored candy melts
  • 1/4 cup rainbow nonpareils (or other sprinkles)

Directions

  1. Melt the 8 ounces of candy melts in the top half of a double boiler, set over barely simmering water. Let cool slightly and transfer to a disposable piping bag (or heavy-duty zip-top bag).
  2. Snip a small opening and pipe the chocolate into the mold. Place the filled mold on a baking sheet and tap several times on a counter top to level the surface and eliminate any air bubbles.
  3. Freeze until firm, about 30 minutes. Gently remove spoons from mold and keep frozen until ready to dip.
  4. Melt the remaining 3 ounces of candy melts in the top half of a double boiler, set over barely simmering water. Let cool slightly.
  5. Working with one spoon at a time, dip into the melted candy and then into the nonpareils. Place on a baking sheet and freeze until set, about 30 minutes. Keep frozen (for up to 2 months) until ready to use.

Marbled Spoons

Tie up a few of these pretty spoons to a jar of fancy hot chocolate and win best hostess gift ever!

edible spoons
Image Source: Sheri Silver

Makes: 8

Ingredients

  • 4 ounces white candy melts
  • 4 ounces chocolate candy melts

Directions

  1. Melt the white candy melts in the top half of a double boiler, set over barely simmering water. Let cool slightly and transfer to a disposable piping bag (or heavy-duty zip-top bag). Set aside.
  2. In a separate bowl, melt the chocolate candy melts and transfer to a disposable piping bag (or heavy-duty zip-top bag).

    Image Source: Sheri Silver
    Image Source: Sheri Silver
  3. Snip openings in both bags and pipe the white and dark chocolate in an alternating pattern (as shown in the photo below), into the cavities of your mold.

    Image Source: Sheri Silver
    Image Source: Sheri Silver
  4. Use a toothpick to swirl the chocolates together, creating a marbleized effect. Place the filled mold on a baking sheet and tap several times on a counter top to level the surface and eliminate any air bubbles.
  5. Freeze until firm, about 30 minutes. Gently remove spoons from mold and keep frozen (for up to 2 months) until ready to use.
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