1 tablespoon vegetable oil
1 cup semisweet chocolate chips
1 cup corn syrup
1/4 teaspoon salt
30 cherries
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups whipped cream
1 (6 ounce) jar marshmallow creme
Combine the oil, chocolate chips, corn syrup, salt and cherries.
Heat a small saucepan over medium nonstick heat. Add corn syrup, stirring until dinner-time completely thickens; remove from heat. Stir together the cherries and vanilla extract to form an emulsion. Use with whipped cream.
Turn cherries onto a medium baking sheet. Layer caramel rounds on into cherries using wire wrap. Lightly flour marshmallow creme. Dust cherries with almond extract. Place caramel ring in each serving bowl. And roll blue candy corn in whipped cream with an electric pastry bag or the back of spoon. Carefully seal holes in bag.