Everyone likes to receive a gift. With these candy arrangements the gift is twice as sweet. This class will be divided in two parts. One will cover recipes and instructions for making candies from scratch and designing floral candy gifts. The other section will cover purchased candy arrangements.

These candy arrangements will be suitable as gifts for any occasion. Some will be specific to the season or holiday. Supplies in addition to the candy itself are inexpensive, simple and easy to find. These arrangements will also make good bazaar sellers as they are quick, easy to make in multiples and not too expensive.

Lollipops

• 2 c. sugar
• 2/3 c. light corn syrup
• 1 c water
• 1/8 tsp. Salt
• 1/8 tsp. oil of peppermint
• Red food coloring
• Lollipop sticks
• Lollipop bags or plastic wrap squares
• Solid shortening (Crisco)
• Large flat cookie sheet or pan
• 2 quart saucepan with tight fitting lid
• Candy thermometer

Combine sugar, corn syrup, water and salt in a 2-quart saucepan. Stir well. Cover with a tight lid. Cook to a rolling boil. Remove the lid and place the thermometer in the pan and cook without stirring to 310 degrees. Remove from heat, add flavoring and food color stirring only enough to mix.

Working quickly drop hot syrup by spoonfuls in mounds covering one end of the lollipop sticks. When hardened and cooled wrap each lollipop individually and store in an airtight box until used.

This will make 8 to 12 lollipops.

Cream Cheese Mints

• A 3 oz. pkg. cream cheese at room temperature
• 2 1/2 c. confectioners' sugar
• Color and flavoring of your choice
• Granulated sugar

Pinch off a small piece about the size of small melonballer. Roll between your palms to smooth then roll in granulated sugar. Using the bottom of a glass gently press flat (if you use a glass with a design in it be sure to dip the glass in granulated sugar so the candy won't stick). Will make approximately 30 to 40 mints.

Popcorn Balls

Measure popped corn into a large heatproof bowl. Place in a 300 to 425 degree oven to keep hot and crisp.

Combine sugar, corn syrup, water, salt and vinegar in a small saucepan covering with tight lid for the first few minutes of cooking to dissolve the sugar. Remove the lid and place the thermometer in the pan. Cook to 250 degrees. Add vanilla. Slowly pour syrup over the hot popcorn. Mix well until all popcorn is well coated. Toss the spice drops evenly through the popcorn and mold a 2" ball on one end of the group of three skewers. Form a 3" ball around the skewers 2" below the top popcorn ball. Place on waxed paper and allow to thoroughly cool. Wrap in plastic wrap shaping to fit close around the balls and skewer. Makes 15 to 20 popcorn balls.

Marzipan ·

• 1 lb. almond paste
• 1/3 c. light corn syrup
• 1 tsp. vanilla
• 1 1/4 c. marshmallow creme
• 4 to 6 cups confectioners' sugar
• Paste food coloring

Divide marzipan and add food coloring to individual portions. Working with approximately a teaspoonful at a time shape the marzipan into strawberries, bananas, oranges, pears, peaches and grapes. Will make approximately 50 pieces.

This project can be made any size depending on the number contributing to the gift. A small potted plant if your personal gift to a small tree size branch for a large group gift such as a retirement gift from the whole office.

Materials:

• Tree branch spray painted green, brown or white
• Individually wrapped candy in gold or silver
• Chenille stems 6" long (1 for each bill) color to match branch
• Floral tape in color to match branch
• Pot or container size appropriate for branch
• Foam or plaster of Paris enough to fill container
• Spanish moss
• A number of $1, $5, and $10 bills to equal the total money being gifted

Fill the container with foam or Plaster of Paris (depending on size of the branch). A large branch will require the added weight of the Plaster of Paris and may even need rocks added to the container before the foam or plaster is added. Plant your branch and make sure it is centered and straight. Set aside.

Fan fold each bill placing the chenille stem around the center and twist the bill holding both ends of the stem to anchor the bill securely. When all bills are prepared take the first candy and wrap one end with floral tape. Then wrap the candy to the stem just below the bill and set aside until all candy is attached to the bills forming the flower and leaves for your money tree.

Begin wrapping each candy blossom to the branch starting at the bottom and working up the branch until your money tree is evenly covered by candy flowers with money leaves.

This makes a spectacular wedding or anniversary gift that can be assembled as the money gifts come in.

Option: Following these directions use play money on the tree when it will be left on display. The real money is presented in an envelope with a few larger bills to make the total.

Option 2: Cover gold foil chocolate coins with clear plastic wrap and use as the blossoms to replace the candy, continue as above.

These recipes will have to be made up in advance. In lesson 2 you will learn how to make more arrangements using these candies. The arrangements can also be made using purchased individually wrapped candy.
 

Go to...  ~ Lesson 2 ~ Classroom Page ~ Other Classes

Bluebonnet Crafters
Bluebonnet Village Craft Network
http://www.BluebonnetVillage.com/

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