April 17, 2000
Basket slats: Microwave 1 c. of candy melts in glass measuring cup on half power for one minute. Stir/mix to distribute unmelted particles. Continue to melt on half power at 15-second intervals and mix until candy is fluid. Dip candy sticks into candy melts and set on waxed paper to let dry.
Base plate: Melt 1 bag plus, remaining melts, from first bag of candy melts. Pour melted candy into oval pan until it is 1/4" deep. Tap pan on work surface to remove bubbles. Let rest at room temperature for 5-10 minutes, then stand candy-coated sticks along side of pan, pushing into candy base. Space sticks approximately 1 inch apart then refrigerate until well chilled. When completely firm, set in freezer for 3-5 minutes to help release plate from pan.
Basket weave: Melt remaining candy melts and combine with corn syrup, kneading it with your hands to make it soft and pliable. Roll into ropes 1/2-inch wide. Weave rope between candy sticks, pinching and smoothing the seams together. For the top edge, roll two ropes 3/8-inch wide and twist together. Position on top of candy sticks. Secure with melted candy if necessary.
Prepare recipe according to directions and spread on a 9x13-inch pan. Cut into shapes. Decorate bunny face using thin black licorice for whiskers and mouth, mini-candy-coated chocolate for eyes, and pink for nose. Use flattened orange gumdrop for chick's beak and black mini-jawbreaker for eye.
Melt premium candy melts in microwave in glass measuring cup on half power for one minute. Stir/mix to distribute unmelted particles. Continue to melt on half power for 15-second intervals and mix until candy is fluid. Pour melted candy melts into dry mold cavity; tap mold gently to remove air bubbles. Insert sticks immediately and turn once to coat the stick. Refrigerate filled molds until bottoms of molds appear frosty or until candy is firm. Remove candy by inverting mold and tapping gently. Trim excess coating from molded candy. Decorate.