• 6servings

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Nutrition Info . . .

VitaminsB3, E
MineralsFluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 14 ounces Candy Melts - (1 package)

  2. cup Light corn syrup

Instructions Jump to Ingredients ↑

  1. Melt candy melts according to package directions. Add heated light corn syrup and stir until thoroughly mixed. Let set at room temperature in an airtight plastic bag for at least 24 hours or up to one week. Candy becomes easier to work with as it sets. When ready to use, knead a small amount until it reaches a workable consistency.

  2. MODELING A ROSE: Start with the base and mold a cone that's approximately 1-½ inch high from a ¾-inch diameter ball of modeling candy. Next, make petals. Flatten ⅜-inch ball of modeling candy into a circle that's about ¼-inch thick on one side and about the diameter of a dime. Make several petals this size. Wrap first petal around the point of the cone to form a bud. Now press three more petals around the base of the bud. Gently pinch edges of petals.

  3. Make five more petals using slightly larger balls of modeling candy.

  4. Flatten, then thin edge with finger and cup petals. Press petals under first row of petals. Continue adding petals, placing them in between and slightly lower than previous row. For a fuller flower, continue adding petals in this manner.

  5. TO MAKE CANDY LEAVES: On the back of clean, thoroughly dried, grape or rose leaves, paint on melted Candy Melts with a soft pastry or decorator's brush. Pull out pointed or curved edges to resemble certain kinds of leaves. Let coating set and when completely dry, carefully peel off candy.

  6. Recipe from the 1989 Wilton Yearbook.


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