INGREDIENTS

INSTRUCTIONS

Melt candy melts according to package directions.  Add heated light corn
syrup and stir until thoroughly mixed. Let set at room temperature in an
airtight plastic bag for at least 24 hours or up to one week. Candy becomes
easier to work with as it sets.  When ready to use, knead a small amount
until it reaches a workable consistency.
MODELING A ROSE: Start with the base and mold a cone that's approximately
1-1/2 inch high from a 3/4-inch diameter ball of modeling candy. Next, make
petals. Flatten 3/8-inch ball of modeling candy into a circle that's about
1/4-inch thick on one side and about the diameter of a dime. Make several
petals this size. Wrap first petal around the point of the cone to form a
bud.  Now press three more petals around the base of the bud. Gently pinch
edges of petals.  Make five more petals using slightly larger balls of
modeling candy. Flatten, then thin edge with finger and cup petals. Press
petals under first row of petals. Continue adding petals, placing them in
between and slightly lower than previous row. For a fuller flower, continue
adding petals in this manner.
TO MAKE CANDY LEAVES: On the back of clean, thoroughly dried, grape or rose
leaves, paint on melted Candy Melts with a soft pastry or decorator's
brush. Pull out pointed or curved edges to resemble certain kinds of
leaves. Let coating set and when completely dry, carefully peel off candy.
Recipe from the 1989 Wilton Yearbook.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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