First Bloom of Spring Candy
Each candy serves 1.
One day in advance: Make fondant tulips and leaves. Tint portions of white fondant blue, yellow, green, rose and violet (add a little rose to violet).
Roll out tinted fondant 1/8 in. thick. Cut tulips and smallest leaves using Cut-Outs. Use straight-edge wheel of Cutter/Embosser to score vein lines on leaves.
Let dry 24 hours on cornstarch-dusted surface.
Trim lollipop sticks to 3 in. Tint 1 teaspoon of vanilla green; brush on lollipop sticks to make stems; let dry.
Attach tulips and leaves to stems with melted candy; let set.
Combine 3 parts white candy with 1 part cocoa candy. Melt candy melts according to package directions.
Make candy shells in mold; fill shell with Peanut Butter Filling and seal top of shell with candy.
Refrigerate until firm; unmold.
Make a small hole in center of cordial cup with knife. Insert stems, securing with melted candy.
*Brand confectionery coating.
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