Hard Candy Shot Glasses

When shopping for mints to use in this recipe, be sure to choose hard candy discs. Avoid crumbly, soft peppermints. Butterscotch discs, and Starlight mints are a good choice for baking.

1. Unwrap candies. Preheat oven to 375 degrees Fahrenheit.
2. Push 5 candies into the bottom of a shot glass cavity. It might be a tight fit to get all the candies in, but be bossy about it. It won't hurt for the silicone mold to stretch a little. Push another 5 candies into the mold on top of the first layer, staggering them so that a candy rests between two bottom pieces. Finally, place four candies on top of the mold to create the bottom of the shot glass. It's okay if the candies stick up over the top of the shot glass mold. They'll melt down in the oven. Repeat the process with remaining candies.
3. Place the silicone mold onto a level baking sheet and bake for 12-15 minutes. After baking, use a metal spoon to tamp down the melted candy (and try to make the bottom as even as possible). This will force out any air bubbles and make sure the candy has no gaps when unmolded.
4. Allow the candy to set at room temperature. After the candy is cooled, pop the shot glasses out from the bottom of the silicone mold, and twist the glass so the middle releases. Voilà! Instant candy shot glass.

Notes: It's important that the candies bake long enough to become one solid mass. If you remove your glasses and they have holes or gaps in them, then return them to the silicone pan and bake them for 5 to 7 minutes longer.

Any liquid placed inside the glasses will take on the flavor of the candy. If, for some reason, you want to avoid this, you can coat the inside of the shot glasses with a layer of chocolate or melted candy.