• Pinterest
  • Print
  • Save
  • Facebook
  • Email

How to Make a Serving Plate Out of Candy

  • Prep 20 min
  • Total 2 hr 0 min
  • Servings 1

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

Hungry Happenings Hungry Happenings
September 20, 2016


oz. hard white candies
oz. assorted blue candies


Hide Images
  • 1
    Preheat oven to 350º F.
  • 2
    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.
  • 3
    Remove and immediately cut using metal snowflake cookie cutters. Allow to cool, then break off excess candy. Crush blue candies into small pieces.
  • 4
    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.
  • 5
    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.
  • 6
    Remove and allow to cool completely, then peel off the tinfoil.
  • 7
    Use the candy platter to serve sweet holiday treats.

Nutrition Information

No nutrition information available for this recipe
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.

    Preheat your oven to 350ºF and spray the cookie cutters with non-stick spray. Layer a baking sheet with a non-stick silicone mat or on non-stick tin foil. Then place the white candies in a zip-top bag and crush them into small pieces using a meat mallet.

    Pour the candy pieces in a thin layer on the lined baking sheet and pop in the oven. 

    Bake the candy for 7-10 minutes until melted. If the back of your oven is hotter than the front, rotate the candy midway through.

    Remove the melted candy and immediately press the metal snowflake cutters into it. The candy is super hot and the heat will transfer to the metal cutters, so be careful! You'll need to wiggle the cutters a few times as the candy hardens to get a nice cut (it's best to use oven mitts to do this). Leave the cutters in the candy until it has cooled.

    Once it has cooled, carefully break off the excess white candy. If you break any of your snowflakes, just crush the candy and start over again. You'll need to crush up a small amount of the excess to use later anyway. 

    Next, line a 10-inch round tart pan or springform pan with non-stick tin foil. Then pour the blue candies into zip-top bags and crush into small pieces.

    Sprinkle some of the dark blue candies into the bottom of the tart pan and then sprinkle in some light blue. Repeat to fill the entire pan. Sprinkle some of the white candy pieces over the top.

    Pop the pan into the oven and bake for 8 minutes. Remove the pan and set the white candy snowflakes on top of the blue candy.

    Return the candy to the oven and heat for 6-10 minutes, until the blue candy is melted. The white snowflakes will have melted just enough to stick to the top of the platter, but not enough to lose their shape. Once melted, remove from the oven and allow to cool completely.

    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.

© 2017 ®/TM General Mills All Rights Reserved