Melon Ball Monster with Dark Fudge Dipping Sauce
- prep time 30 min
- total time 35 min
- serves 30
1 honeydew or canteloupe melon
30 soft candies such as gummies or marshmallows (for “spine”)
8 marshmallows (for "legs")
2 blueberries or small soft candies (for “eyes”)Dark Fudge Dipping Sauce
½ cup granulated sugar
½ cup packed brown sugar
⅓ cup unsweetened cocoa powder
2 tablespoons all-purpose flour
1 cup 35% whipping cream
1 tablespoon unsalted butter
3 drops vanilla
1. Cut melon in half. Scoop out and discard seeds. Use melon ball scoop to cut out melon balls. You should easily get 30 balls. Do not remove too much of the melon or the husk will not be sturdy enough to hold the skewers. Set melon halves (cut sides down) side by side on large platter.
2. Use sharp end of bamboo skewer to poke lines of holes down centre of melon husks like a “spine”. You might opt to make only 20 holes for the spine, and reserve the additional fruit and candy skewers to re-fill as required.
3. On each bamboo skewer, thread a melon ball and soft candy on sharp end. Insert blunt ends of skewers into “spine” holes.
4. To make eyes, insert 2 toothpicks into husk. Cut 1 melon ball in half. Press melon balls halves onto each toothpick (rounded side facing out). Adjust depth of toothpicks to leave 1/4-inch toothpick end sticking out. Press blueberries or small soft candies onto toothpicks to cover ends.
5. To make legs, insert 8 toothpicks around bottom edge of melons. Press marshmallows onto toothpicks to cover.Dark Fudge Dipping Sauce
1. Mix granulated sugar, brown sugar, unsweetened cocoa powder and all-purpose flour in bowl. Gradually mix in whipping cream until smooth. Scrape into saucepan. Bring to a simmer for 5 minutes, stirring, until thickened. Whisk in unsalted butter and vanilla. Scrape into serving bowl. Cool off to room temperature before serving.