| 1 | Melt candy melts according to package directions. |
| 2 | Add heated light corn syrup and stir until thoroughly mixed. |
| 3 | Let set at room temperature in an airtight plastic bag for at least 24 hours or up to one week. |
| 4 | Candy becomes easier to work with as it sets. |
| 5 | When ready to use, knead a small amount until it reaches a workable consistency. |
| 6 | Modeling a rose: start with the base and mold a cone that"s approximately 1-?inch high from a ?inch diameter ball of modeling candy. |
| 7 | Next, make petals. |
| 8 | Flatten 3/8-inch ball of modeling candy into a circle that"s about ?inch thick on one side and about the diameter of a dime. |
| 9 | Make several petals this size. |
| 10 | Wrap first petal around the point of the cone to form a bud. |
| 11 | Now press three more petals around the base of the bud. |
| 12 | Gently pinch edges of petals. |
| 13 | Make five more petals using slightly larger balls of modeling candy. |
| 14 | Flatten, then thin edge with finger and cup petals. |
| 15 | Press petals under first row of petals. |
| 16 | Continue adding petals, placing them in between and slightly lower than previous row. |
| 17 | For a fuller flower, continue adding petals in this manner. |
| 18 | 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. |
| 19 | Pull out pointed or curved edges to resemble certain kinds of leaves. |
| 20 | Let coating set and when completely dry, carefully peel off candy. |
| 21 | Recipe from the 1989 wilton yearbook. |
