Chocoholic
Senior Cook
White Chocolate Roses
Ingredients:
4 ounces vanilla-flavored candy coating
2 tablespoons corn syrup
In small saucepan over low heat, melt the candy coating, stirring constantly until smooth. Stir in the corn syrup; cool. Wrap mixture in plastic wrap; let stand at least 4 hours or overnight.
Knead mixture until smooth. Shape mixture into about forty to fifty 1/4 inch to 1/2 inch balls. Place balls 1 inch apart on 2 waxed paper-lined cookie sheets. Press balls with fingers to flatten into circles. Cover with waxed paper. Refrigerate 10 to 15 minutes for easier handling.
To form rose, roll 1 of the small circles tightly to form center. Build on center to form outer petals by wrapping remaining circles around center, overlapping slightly. Press together at base. Curl out tops of outer edges like rose petals. Roses can be made in various sizes. Flatten bottom slightly; refrigerate until firm. Place on dessert, or store in refrigerator or freezer until ready to use. 15 to 20 roses.
Ingredients:
4 ounces vanilla-flavored candy coating
2 tablespoons corn syrup
In small saucepan over low heat, melt the candy coating, stirring constantly until smooth. Stir in the corn syrup; cool. Wrap mixture in plastic wrap; let stand at least 4 hours or overnight.
Knead mixture until smooth. Shape mixture into about forty to fifty 1/4 inch to 1/2 inch balls. Place balls 1 inch apart on 2 waxed paper-lined cookie sheets. Press balls with fingers to flatten into circles. Cover with waxed paper. Refrigerate 10 to 15 minutes for easier handling.
To form rose, roll 1 of the small circles tightly to form center. Build on center to form outer petals by wrapping remaining circles around center, overlapping slightly. Press together at base. Curl out tops of outer edges like rose petals. Roses can be made in various sizes. Flatten bottom slightly; refrigerate until firm. Place on dessert, or store in refrigerator or freezer until ready to use. 15 to 20 roses.