Candy Making for Kids (5 page)

Rainbow Sprinkle Fudge

Makes 45 to 50 fudge squares

Beat cream cheese until smooth and fluffy. Gradually add powdered sugar and salt. Melt white chocolate in microwavable bowl in 30-second intervals until smooth. Pour into cream cheese mixture and stir until blended. Stir in extracts. Pour in 1/2 cup rainbow sprinkles—do not over-stir or sprinkles will become melted and muddy the color of fudge. Pour fudge mixture into 9 x 9-inch pan lined with wax paper. Sprinkle remaining 1/4 cup rainbow sprinkles over top of poured fudge. Refrigerate until chilled and then cut into squares.

Marshmallow Pops

Makes 20 pops

Line a jelly roll pan or baking sheet with wax paper. Insert lollipop sticks into marshmallows. Melt candy melts or chocolate chips in microwavable bowl at 15-second intervals until smooth, stirring well between each interval. Dip marshmallows into candy melts or chocolate until coated. Decorate with sprinkles and other edible decorations. Set on wax paper to cool.

Banana Split Bites

Makes 30 bites

Melt white bark coating in microwavable bowl in 30-second intervals until smooth. Dip half of the banana chips into white bark coating and coat completely on both sides. Lay coated banana chips on layer of parchment paper. Sprinkle sweetened coconut on top of banana chips while coating is still wet so coconut sticks. Top with a second, uncoated banana chip. Melt chocolate bark coating in microwaveable bowl in 15-second intervals until smooth. Drizzle chocolate over second banana chip. Top chocolate layer with rainbow sprinkles. Finish with maraschino cherry.

Sweet Tip:
When assembling Banana Split Bites, use extra white chocolate as “glue.”

Sugared Rose Petals

Makes 20 to 25 sugared petals

To make sugared rose petals, use only organically grown roses (grown with no pesticides). Each rosebud will make about 10 to 15 petals. Carefully pull off petals, rinse and pat dry with paper towels. Dip each rose petal into small bowl of egg whites and then into sugar. Place sugared petals on parchment-lined cookie sheet to dry. Let dry at room temperature for 2 hours, then turn over petals and continue drying overnight. Store petals in an airtight container between layers of wax paper.

Resources

Sprinkles, Edible Decorations, Candy Making Supplies

Packaging Resources

Party & Holiday Entertaining Tips

With a love of entertaining and a background in marketing,
Courtney Dial Whitmore
has become a well-known stylist and blogger in the field of party design and entertaining. Her expertise has been seen in HGTV.com,
Nashville Lifestyles Magazine, Ladies Home Journal,
AOL’s DIY
Life, Get Married Magazine,
MarthaStewart.com, and more. Also the author of
Push-Up Pops,
Courtney writes for Disney,
The Huffington Post, SHE KNOWS,
and additional lifestyle publications. She currently resides in Nashville, Tennessee, with her husband.

Photograph © Kate Whitmore Photography

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