In microwave-safe bowl or on top of stove, melt chopped Candy Melts with cream over low heat, stirring constantly. Add desired ingredients listed below. Pour into 9-inch square baking pan. Refrigerate 1 to 2 hours or overnight until firm but pliable. Roll chilled mixture into 1-inch balls to make bonbons. Dip in melted candy and place on parchment or waxed paper-lined cookie sheet. Add desired colored sugars, lollipop sticks melted candy and/or coconut as listed below. Chill until coating is firm.

For Margarita Bonbons: Add 1 tablespoon grated lime zest to candy-cream mixture before chilling. Roll dipped bonbons in light green sugars.

For Mojito Bonbons: Add 2 to 3 drops peppermint candy flavor and 1 tablespoon grated lime zest to candy-cream mixture before chilling. Roll dipped bonbons in dark green sugars.

For Cosmopolitan Bonbons: Add 1/2 cup chopped dried cranberries and 1 tablespoon lime zest to candy-cream mixture before chilling. Roll dipped bonbons in red sugars.

For Cherry Bomb Bonbons: Add 1 to 2 drops cherry candy flavor, red candy color (optional) and 1/2 cup chopped dried cherries to candy-cream mixture before chilling. Drizzle chilled bonbons with melted Red Candy Melts.

For Piña Colada Bonbons: Add 3/4 cup finely chopped dried pineapple, 1/2 cup flaked coconut and 1/2 teaspoon rum extract to candy-cream mixture before chilling. Roll dipped bonbons in toasted flaked coconut before chilling.

*Brand confectionery coating.