White Chocolate Ribbons And Bow

1. 1

   Melt coating in a small saucepan over low heat. Remove from heat; stir in corn syrup and desired amount of food paste. Cover; chill 1 hour.

2. 2

   Knead mixture until the consistency of dough. (Kneading with warm hands keeps mixture soft; letting it stand on a cool surface hardens it.)

3. 3

   Roll candy coating mixture out onto a cool surface to 1/8-inch thickness. Using a fluted pastry wheel, cut into 2 (17- x 2 1/2-inch) ribbons. Cut remaining mixture into 1 (13- x 2 1/2-inch) strip, 2 (4- x 2 1/2-inch) strips, 2 (3- x 2 1/2-inch) strips, and 1 (2 1/2- x 1-inch) strip.

* Per serving · 4 servings · Values may vary.

No additional tips available.