Cover an inverted baking sheet with heavy duty foil - shiny side upmost

Using a cocktail fork take marshmallows, caramels, toffees etc. and drop into liquid chocolate a few at a time.

Stir around to coat sweets well with the chocolate

Remove with the fork and bang fork on side of basin to remove excess chocolate and get rid of any air bubbles

Remove chocolate pieces onto the foil with the help of a small fork.

IF YOU MUST TOUCH THE CHOCOLATES DIP YOUR FINGER INTO LIQUID CHOCOLATE BEFORE TOUCHING THEM - THIS WILL STOP YOUR HAND REMOVING ANY CHOCOLATE FROM THE SWEET

Decorate the sweets by making a line down the centre with a small cocktail stick, dust with coconut or chocolate vermicelli, make patterns with a small fork or pastry cutter or put a nut, glace cherry, or icing flower on top.

The chocolates are now ready to set at room temperature