I don’t know about you, but in our house the Christmas holiday probably gets the lions share of baking for the year. However, it doesn’t seem fair so I’m here to least serve up a few delights for Easter as well by sharing these simple Candy Corn Flowers from Dixie Crystals.
If you’re looking for a project to keep the kids occupied over spring break you’ve come to the right place!
I would hesitate to even call this baking, but I did turn on my stove so I guess that counts!
Did I say this was easy?
Ingredients are listed in the recipe below, but I have to say I didn’t even know there was such a thing as pastel candy corn. (I found mine at Michaels Arts and Crafts.)
I used the Raw Egg White Version of Royal Icing for this recipe. No surprise but I didn’t have any dried egg whites available. I’m not even sure I’ve ever bought any before!
Apparently this recipe was very enlightening for me. ~smile~
The printable recipe is below, but you can see the steps here.
Lay out four white chocolate candy melts and bake in a 300 degree oven for only a couple of minutes (just until the chocolates begin to melt.) Remove from oven and press five candy corn “petals” around the center leaving room for a gumdrop middle. Place them in the refrigerator or freezer for just a few minutes until hardened and then pipe some of the Royal Icing in the center.
Add your gumdrop to the center of the flower, and you are done!
The one adjustment I made to the original recipe was to use regular sized gum drops. I had trouble finding the mini gumdrops so I doubled the original amount of chocolate candy melts to four and used the larger ones. If you have time you can make these delicious homemade citrus ones and get exactly the size you want!
Now I’m not very artistic in the candy department so if I can make these flowers so can you! Even better, you and your kids can create memories together.
- Pastel colored candy corn
- White chocolate candy melts found in craft stores
- Mini gumdrops
- 3 cups Dixie Crystals Confectioners Powdered Sugar
- 1 tsp lemon juice
- 2 large egg whites
Stack 4 white chocolate candy melts together and place a few inches apart on a wax paper lined cookie sheet.
Place in preheated oven at 300 degrees for a couple of minutes, just until chocolate starts to melt. Do not leave them in too long or they will burn!
Remove from oven and press five candy corn "petals" around the center, leaving room for a gumdrop middle.
Place them in the refrigerator or freezer to cool and set (10 minutes or so).
Slice large gumdrops in half lengthwise (or use whole mini gumdrops).
Make Royal icing by measuring powdered sugar and sifting into a mixing bowl.
Add egg whites and lemon juice and beat using a mixer on high speed for 7 minutes or until icing is thick and holds its shape.
Pipe onto center of flower and attach gumdrop.
For the piping I used a sandwich bag and cut off one corner for the Royal Icing.
Depending on the number of flowers you want to make you may be able to make half the amount of icing.
Disclosure: I was compensated for my time by Dixie Crystals, but all opinions are my own.