WHITE CHOCOLATE CARAMEL COFFEE RECIPES

Steps:

• Pour 1 cup coffee into an ice tray. Freeze until solid, 3 to 4 hours.
• Place 6 coffee ice cubes in a tall glass; add white chocolate syrup. Pour in cold coffee; add coffee creamer.

Steps:

• Put a large plate into the freezer.
• Place candy melts in a microwave safe bowl and heat on high in 30 second increments. Stir in between each heat session, until candy is fully melted.
• Place a spoon full of melted candy into each mold cavity and use the spoon or pastry brush to coat the entire mold cavities, making sure to get all the way up the edges.
• Put mold in freezer for 5 minutes, then remove and repeat step 3 for a second layer of candy coating. Freeze for another 5 minutes.
• Pour remaining melted candy into pastry bag or ziplock bag and snip the end with a scissors.
• Add chocolate melting wafers to a pastry bag or ziplock bag and heat in microwave for 30 second intervals, massaging bag between each heat session, until fully melted. Snip of the end or corner with a scissors.
• Remove candy coated molds and plate from the freezer, and remove white candy half spheres from the mold. Place on chilled plate.
• Add 1 tablespoon of cappuccino mix to 6 of the half spheres.
• Heat the small plate in the microwave for 2 minutes.
• Place one empty half sphere upside down on plate and move around slightly to melt the top layer. Place on top of cappuccino filled sphere and secure the two ends together by piping a bit of white candy at the seam.
• Using the milk chocolate filled pastry bag, drizzle the top of the cappuccino bomb with melted milk chocolate in a back and forth motion. Add sprinkles on top.
• To use, place in mug and pour in 6 oz of hot water or milk. Stir well and enjoy!?