If you like making hot chocolate bombs, you’ll love breakable candy bombs! Chocolate molds filled with candy and treats that are fun to break open! These are perfect for party favors and gifts. This post contains affiliate links.
Note: during the holidays Amazon had a really hard time keeping up with the demand for chocolate molds, but don’t fret! They ordered more and are offering them for less than half the price that I paid back in October! I like these chocolate molds the best.
Watch our step by step video!
If you jumped on the hot chocolate bomb train in the fall you probably have those fun chocolate molds sitting in your cupboard. Ready to put them to use again? Today we’re making breakable candy bombs. These are SO fun to make and fun to break open!
I made a fruity candy version as well as a chocolate candy version, both using mini candies as “confetti”. These would be PERFECT for party favors, birthday gifts and seasonal treats. Just think of all of the fun ways to customize your candy bombs!
How To Make Breakable Candy Bombs
This recipe will create 6 white chocolate cups that, when fit together, will create 3 breakable candy bombs.
You don’t need these (you can crush the candy bomb against a plate and it will break open), but they are inexpensive, cute, and perfect to add to a cellophane bag with a candy bomb. I bought a 10 pack on Amazon.
Note: the easiest way to break open a candy bomb is to hit it along the seam.
I’ve used both candy melts and chocolate chips and find that they both work great. 12 ounces (1 1/2 cups) of white chocolate is enough to make 3 candy bombs, with a little bit of extra white chocolate left over for drizzling over finished candy bombs or patching weak areas.
Mini M&Ms and Nerds work great for “confetti”.
We like using Laffy Taffy (2 will fit inside a candy bomb) and fruity Tootsie Rolls for our fruity candy bomb version.
You can fit 5 Hershey Kisses inside a bomb for a chocolate version.
TIPS AND TRICKS for Making Candy Bombs
- Melt a little extra white chocolate and make a few extra chocolate cups your first time making candy bombs. That way, if you have a couple that don’t turn out, you’ll have extras to replace them with. Consider your first time a practice run.
- DO NOT overheat the white chocolate chips. White chocolate chips can be melted in a double boiler in the microwave.
- The key to success is making sure the chocolate has time to really set up in the refrigerator. If the chocolate is soft (AT ALL) it will stretch and break.
- Use any extra melted white chocolate to fill in weak spots. Before taking the chocolate cups out of the mold, examine them carefully to see if there are any thin areas that could use a little more chocolate. Add more chocolate, refrigerate a bit longer, and continue on your way.
- Candy bombs should be stored in an airtight container or in a cellophane gift bag. Storing them in a pantry or on a counter is fine as long as they are not near a heat source or window.
- Have fun and remember—-even if they don’t look perfect they will certainly taste perfect!
Breakable Candy Bombs Tutorial
Breakable Candy Bombs
- 12 ounces white chocolate chips or melting chocolate wafers (1 1/2 cups)
- extra melting chocolate for drizzling
- chocolate mold
- Melt white chocolate chips in microwave-safe bowl for 30 seconds. Stir. Continue to microwave in 15-second intervals until white chocolate is melted and smooth.DO NOT overheat the white chocolate.
- Add a spoonful of white chocolate into 6 chocolate mold cavities. Smooth chocolate up the sides of each mold with a spoon. Add more white chocolate as necessary to coat the inside of each mold.Let the white chocolate sit for a few minutes in the mold. Check to see if there are any areas that need to be covered again, then smooth out the sides with a spoon. This will help ensure that the sides and center of the mold are evenly coated with white chocolate.There will be a little extra white chocolate leftover in the bowl. Save this to use for drizzling over finished candy bombs or filling in seams or weak spots later.
- Refrigerate white chocolate for at least 30 minutes or until completely set. Gently remove from the mold.
- You will need a hot bowl or plate. Press one of the empty white chocolate cups against the hot plate to slightly melt the rim.
- Fill chocolate cup with candy.
- Press another chocolate cup against the hot plate to slightly melt the rim. Place this chocoalte cup over the one filled with candy.
- Drizzle colored melting chocolate over candy bombs (I used white and yellow).
- Add sprinkles. Let set until chocoalte is firm. Placing candy bombs in the refrigerator will speed up this process.
- Hit with a small hammer or mallet to break candy bombs open. Candy bombs break really easily along the seam.