How to Make a Serving Plate Out of Candy

  • Prep 20min
  • Total2hr0min
  • Servings1

A crystal blue candy platter decorated with white snowflakes.MORE+LESS-

Updated September 18, 2017



oz. assorted blue candies


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  • 1

    Preheat oven to 350° F. Crush white candies into small pieces using a meat mallet. Pour crushed white candy into a thin layer on a non-stick silicone mat. Bake for 7-10 minutes until melted.

  • 2

    Remove and immediately cut using metal snowflake cookie cutters. Allow to cool, then break off excess candy. Crush blue candies into small pieces.

  • 3

    Line a 10-inch round tart pan with non-stick tinfoil. Pour blue candies into a thin layer in the bottom of the tart pan. Sprinkle on a few small pieces of the excess white candy. Bake for 8 minutes.

  • 4

    Remove and set the white candy snowflakes on top of the blue candy. Return to oven and heat for 8-12 minutes, until the blue candy is melted and the snowflakes stick to the top.

  • 5

    Remove and allow to cool completely, then peel off the tinfoil.

  • 6

    Use the candy platter to serve sweet holiday treats.

Nutrition Information

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More About This Recipe

  • Serve your sweet treats on a beautiful mosaic platter made from hard candy this holiday season. Once the treats are gone, the platter can be broken and eaten too!This pretty platter is simple to make using store bought candies. You'll need white candy for the snowflakes and a several shades of blue for the background. I used blueberry candy sticks and blue raspberry candies along with white coconut candies, but mints would work nicely too.Before you begin, you'll need to gather up some metal snowflake cookie cutters. Three or more in various sizes (or one really large cutter) will work well.Molten candy can burn, so don't touch the hot candy! Be sure to allow the platter to cool for at least 90 minutes before removing it from the pan and peeling off the tin foil. Once it's ready, you can top it with sweet treats or just display it on your table.

Turn Handwritten Recipes From Loved Ones Into A Special Recipe Plate

A family member’s famous “secret” recipe is deserving of its own recipe plate. If your relatives are like most, you probably have at least one piece of lined paper with a recipe written carefully in longhand. There might also be a few splotches, spills and scribbled notes.

Yes, You Can Make a Beautiful Charcuterie Board for One

I’m not afraid to admit that I absolutely love charcuterie boards. Yeah, it’s basic, but I could snack on a plate of cheese, crackers and cured meats all day, every day and be perfectly content. However, as much as I love a good charcuterie board, I hate the idea that they’re solely meant to feed a crowd.

As grazing boards and table-sized spreads rise in popularity, charcuterie constructers are finding new ways to smush more and more goodies onto their boards, and while these creations are gorgeous, they reinforce the idea that cheese boards are nothing more than party appetizers.

Well, I’m here to shake up the status quo and say that charcuterie boards can be used for more than just entertaining. This versatile meat and cheese platter can be scaled down into a single-serving meal — I’m talking breakfast, lunch, dinner and dessert. Whether you’re living alone or want fresh lunch inspo, grab your board and try out one of these charcuterie boards fit to feed one person:

You'll need a spreader for jams/jellies/mustards. A chic set of cheese knives can instantly add photo-readiness to your board and it will make consumption a little easier.

Lisa says the one thing that takes a board from average to Instagram-able is a fresh garnish. "I love using edible flowers (think pansies, roses, begonias or impatiens), herbs that have gone to seed (chives, lavender, oregano), whole fruits or fruits cut in half, or skewered toothpicks of blueberries or peas." Grace corroborates this advice, and says that a few sprigs of rosemary or thyme can really make a board stand out.

For this recipe, you will either want to temper your chocolate or use chocolate candy coating. Tempered chocolate will taste better, but chocolate candy coating is faster and more convenient to use. We recommend that you do not simply use melted (untempered) chocolate, as it gets soft at warm temperatures and tends to bloom, or develop grayish-white streaks that are unappetizing.

Begin by either tempering your chocolate by following these directions or melting your chocolate candy coating.

There are two methods of making edible chocolate cups.

For the first, you will want to:

Take a spoon and fill each candy cup to the brim with chocolate. You can use any style or size of candy cup. We prefer the foil variety since they seem a little sturdier to me, but the paper cups will also work.

Let the chocolate sit for a few minutes, just until it starts to set around the edges.

Then grasp a candy cup by the bottom and invert it over the bowl of chocolate, letting the excess drip out. Once the extra chocolate is gone, you'll be left with a thin, even coating on the sides and bottom of your candy cup.

This method is fairly fast if you're doing a large number of cups since by the time you have filled them all the first cups will be ready to invert over the chocolate. The downside is that it does require enough extra chocolate to fill the cups to the brim, so it's not ideal if you're working with a limited amount of chocolate.

The second method involves using a small, clean food-safe paintbrush:

Fill a cup about a quarter of the way full of chocolate, then use the paintbrush to paint the chocolate up the sides of the cup to the top.

Try to create an even layer, and inspect the cups as you finish them to make sure there are no weak, streaky areas.

If you want to make larger chocolate cups, you can use regular muffin cups (paper or foil) and cut a strip off the top so that they are not quite so tall. Then use the same method of filling and dumping the chocolate, or painting the chocolate up the sides.

Let the chocolate cups set completely, either at room temperature or in the refrigerator.

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