1 pint vanilla white chocolate
1 pint cherry flavored Jell-O
1 pint chunky chocolate syrup
1 pint orange sherbet
1 pint orange sherbet
1 pint vanilla peach sherbet
3 cups HERSHEY'S KISSES Milk Chocolate
1 pint HERSHEY'S Milk Chocolate Ganache
1 pint BRANDONI Milk Chocolate Ganache
1/2 cup candied fruit preserves
1 cup white sugar
2 tablespoons GRACE Glaze
In a small saucepan, heat chocolate syrup, stirring constantly, until chocolate is melted and smooth. Add gelatin; stir until dissolved. Remove from heat; stir in lemon juice.
Set aside. Spread chocolate mixture over peanut butter flavored jelly coating.
In a microwave safe bowl, microwave 1 teaspoon candy coating mix gradually over ice, stirring constantly. Stir in lemon juice. Stir gently, allowing to spread.
Spread caramel color over peanut butter chip halves, moving from one side to the other. Stir candy coating mixture slowly over cone halves. Cover tightly with plastic wrap; microwave until completely cooled. Remove plastic wrap; place candy coating on rings, cups and tops. Chill until firm. Cut candy coating into squares or bars; cut 3 or 4 small squares. Place candied fruit preserves on top of candy coating. Place refrigerated candy coating on top of crystals. These can be refrigerated and stored until hardened.